Let’s just get right down to business shall we? Double Chocolate Mocha Brownies are happening and life will never be the same.
Where do we even start today? Before we get to the best brownies the world has ever seen (recipe inspired by one my grandma used to make us as kids) let’s talk about the fact that I never had a cup of coffee until college. Clearly I hadn’t lived. The first time I had a coffee, it came in the form of a mocha and life pretty much changed before my eyes. I’ve been obsessed with mochas in all ways ever since.
Chocolate and Coffee are a match made in heaven and these brownies are no exception to that rule!
So, without further ado, grab yourself a cup of coffee and have at it!
Double Chocolate Mocha Brownies
Extra decadent Double Chocolate Mocha Brownies will satisfy any sweet tooth and then some!
Ingredients
- 10 tablespoons unsalted butter
- 1 ¼ cups white sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons espresso powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup flour
- ¾ cup chocolate chips or chocolate discs
Instructions
- Preheat the oven to 350 degrees F.
- In a medium sauce pan, melt the butter over medium high heat. Add the sugar, cocoa powder and espresso powder once the butter is melted. Whisk to combine and remove from heat.
- Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix.
- Transfer the batter into a 9x9 parchment lined baking pan. Top with the chocolate chips. Transfer to the oven and bake for 25-30 minutes until done. Remove and let cool for 2 hours before slicing and serving.
Notes
I love to line my pans with an overhang when making brownies. This allows you to lift the entire brownies out (once totally cool!) for the easiest slicing.
Nutrition Information
Calories: 317kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 132mg | Potassium: 166mg | Fiber: 3g | Sugar: 33g | Vitamin A: 397IU | Calcium: 28mg | Iron: 1mg
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These brownies are so good, I’ve made them many times and they turn out perfect every time. Making Gaby’s recipes has taught me that it is 100% worth making baked goods by scratch instead of buying the box version. The espresso powder makes these so rich, I highly recommend these brownies!
I just made these, and omg they are divine. They are fudgey, slightly coffee flavored, and the perfect level of chew. I always love your recipes!
These brownies are delicious! I have made them many times, everyone loves them! The only thing I don't like is that the recipe uses every size measuring cup I have
The brownies came out perfect! Crunchy on the outside and chewy on the inside. Amazing recipe. Thank you 🙂
Is there a difference between instant espresso powder and regular? Which is normally used for baking?
yes - this is what I use: https://www.amazon.com/Medaglia-DOro-Instant-Espresso-2-Ounce/dp/B00PACLYU8?ref_=fsclp_pl_dp_1
The best brownie recipe! Thanks Gaby!
I doubled the recipe, how long should I bake? Doing it in a 9x13
haven't tested it as a doubled recipe!!
I made these for breakfast this morning and feel no guilt! So delicious! Can't wait to receive your new cookbook,
I made these for breakfast this morning and feel no guilt! So delicious! Can't wait to receive your new cookbook,
Made for dessert Wed. Yes it is a thing....Desseprt and survivor....lol In the oven so can't rate yet but batter was amazing. Didn't have espresso powder so googled it and made my own as I had espresso beans. Super easy and house smelled so good. Now we just have to wait.....the hardest part.