Nut-Free Mocha Swirl
Indulge in the rich, decadent flavors of this *Nut-Free Mocha Swirl*, a perfect treat for coffee and chocolate lovers alike. With its glossy chocolate base and subtle notes of espresso swirled through, this dessert combines the allure of a brownie with the irresistible charm of a mocha-infused twist—all without any nuts, making it a safe option for those with nut allergies. The marbled effect, created by a luscious coffee layer folded into velvety chocolate batter, ensures both visual appeal and bursts of bold flavor in every bite. Ready in under an hour, this easy-to-make recipe yields nine perfectly indulgent squares, ideal for dessert, a midday snack, or sharing at gatherings. Serve it warm with a scoop of vanilla ice cream for an extra-special treat or enjoy it with your favorite cup of coffee for a delightful pairing.
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Recipe Information
Ingredients
- 125 grams unsalted butter
- 200 grams dark chocolate (nut-free, 70% cocoa)
- 150 grams granulated sugar
- 50 grams brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 2 tablespoons cocoa powder
- 1 tablespoon instant coffee granules
- 2 tablespoons milk
- 1 pinch salt
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring often until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vanilla extract.
Add in the eggs, one at a time, beating well after each addition until the mixture is thick and smooth.
Pour the melted chocolate mixture into the egg and sugar mixture, stirring gently until combined.
Sift in the all-purpose flour, cocoa powder, and a pinch of salt. Fold gently until just combined. Be careful not to overmix.
In a small bowl, dissolve the instant coffee granules in the milk.
Pour half of the brownie batter into the prepared baking pan and spread it evenly.
Drizzle the coffee mixture evenly over this layer and then top with the remaining brownie batter, spreading it with a spatula.
Using a knife, gently swirl the layers to create a marbled effect. Be careful not to over-swirl to maintain the distinct layers.
Bake in the preheated oven for 30-35 minutes, or until the edges are firm and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan on a wire rack before lifting them out using the parchment paper overhang.
Once cooled, cut into squares and serve. Enjoy your nut-free mocha swirl brownies with a glass of milk or a scoop of your favorite ice cream!
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 251.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 370 mg | 28% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
