Double Chocolate Mocha Brownies

Jump to Recipe

Let’s just get right down to business shall we? Double Chocolate Mocha Brownies are happening and life will never be the same.

Double Chocolate Mocha Brownies from (@whatsgabycookin)


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!

Double Chocolate Mocha Brownies from (@whatsgabycookin)

So, without further ado, grab yourself a cup of coffee and have at it!

Double Chocolate Mocha Brownies

Author: Gaby Dalkin
4.9 from 10 votes
Extra decadent Double Chocolate Mocha Brownies will satisfy any sweet tooth and then some!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10 people


  • 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


  • 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.


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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. Want to make these chocolate mocha brownies for someone who is allergic to eggs. What do you suggest so that the flavor remains divine?

    1. I haven't tested it with an egg substitute so I can't say for sure! What do they normally use as a sub?

  2. 5 stars
    Two things:
    1. These are AMAZING. I would eat the batter raw, and I don't eat raw batter, not even cookie dough.
    2. Do you seriously wait for these to cool? HOW??

    Thank you for this amazing recipe!!

  3. What can you use in place of espresso powder? Actual espresso? Instant coffee powder? Couldn’t find any at my grocery store.

  4. I made these brownies today & they were absolutely delicious, even though I forgot to add the chocolate chips before putting the pan in the oven.

  5. I love the smell of coffee but cannot stand the taste, but I've learned that just a little makes chocolate even better like in tiramisu!

    1. Tried them with coconut sugar and they are just as good! Also used GF flour and Enjoy Life semisweet chips and they were still great as well!

  6. Gaby last night I made your Cappuccino brownies for friends coming over tonight. I get raves each time I make them. Seriously THE BEST brownies ever!!! Thanks for all your amazing recipes & I'm going to try this one as well.

  7. Hi Gaby! These look amazing. What temperature should they be baked at? Sorry if I missed that in the instructions!

4.91 from 10 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating