Mocha Brownies are made with the addition of chocolate chunks and espresso powder to enhance the flavor and texture, creating a decadent treat for chocolate and coffee lovers. These rich, fudgy, chocolatey brownies are adapted from Mess in the Kitchen’s Fudgy Mocha Brownies .

Overhead of Mocha Brownies Cut into Pieces.
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Ingredients & Substitutions

Espresso Powder: Espresso powder is espresso coffee beans that are very finely ground. It’s a very concentrated coffee, so a tablespoon of the powder in these brownies is just the right amount for a subtle coffee flavor and loads of chocolate flavor. If you don’t have espresso powder, you could substitute instant coffee powder. For a brownie recipe without coffee, check out my homemade brownies.

Butter: Melt unsalted butter for the brownie batter. If you are using salted butter, lessen or omit the salt in the recipe.

Sugar: Both granulated and confectioners’ sugar are added to the batter. Granulated sugar provides sweetness and structure to the brownies. It also helps the brownies get that crackly top. Confectioners’ sugar adds sweetness and moisture, keeping the brownies soft and fudgy. If you don’t have any confectioners’ sugar, you could substitute it with granulated.

Cocoa Powder: Look for Dutch-processed cocoa powder to use in these brownies. Using Dutch-processed cocoa results in a darker color and more chocolate flavor. You could use regular unsweetened cocoa powder if that is all you have on hand, but it may affect the overall richness and color of the brownies.

Chocolate Chunks: I prefer chocolate chunks for their larger size that melt in your mouth with each bite. They offer more pockets of chocolate and a different texture than chocolate chips. However, you could use chocolate chips in a pinch.

There is no need for any frosting on these brownies; they certainly stand on their own when it comes to a rich, dense pan of brownies. However, I do have chocolate buttercream and brownie frosting if you insist.

Stack of Mocha Brownies with Coffee Beans Around.

Checking Brownies for Doneness

It’s important to not overbake brownies, but how can you check for doneness? There are a couple of ways to do this. One way is to insert a clean toothpick into the center of the brownies. When removed, the toothpick should have a few crumbs on it, but no wet batter. A second way to check is to gently press down on the brownies. They should spring back while having a firm texture.

Stack of Mocha Brownies with Top Brownie Having a Bite Taken Out.

How to Store Mocha Brownies

Once baked and cooled, store the brownies at room temperature in an airtight container. They will last 3-4 days. You can store them in the refrigerator for up to a week, but that could cause the brownies to dry out. For even longer storage, freeze the brownies wrapped in plastic wrap and aluminum foil for up to 2-3 months.

CLose up of Mocha Brownies With Melty Chocolate Chunks.

More Brownie Recipes

Stack of Mocha Brownies with Coffee Beans Around.
4.72 from 7 votes

Mocha Brownies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Mocha Brownies are made with the addition of chocolate chunks and espresso powder to enhance the flavor and texture, creating a decadent treat for chocolate and coffee lovers.


  • 2 tablespoons hot water, 120°F-140°F
  • 1 tablespoon espresso powder
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ cup (94 g) all-purpose flour
  • ½ cup (62.5 g) confectioners' sugar
  • ¾ cup (88.5 g) Dutch-process cocoa powder
  • ½ teaspoon kosher salt
  • 1 cup (170 g) chocolate chunks, divided


  • Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray and line it with parchment paper long enough to allow the ends to extend over the pan.
  • In a large mixing bowl, add hot water and espresso powder. Whisk until the powder is dissolved.
  • Add melted butter, eggs, granulated sugar, and vanilla. Stir until the ingredients are incorporated.
  • In a separate bowl, whisk together the flour, confectioners' sugar, cocoa powder, and salt.
  • Add the flour mixture to the butter mixture, mixing until just combined.
  • Fold in ¾ cup of the chocolate chunks, reserving the rest for the topping.
  • Spread the batter into the prepared pan. Top with the remaining chocolate chunks.
  • Bake the brownies for 20-23 minutes. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.
  • Let the brownies cool in the pan before transferring them to a wire rack to cool completely.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This brownie is just perfect! I have searched for years and this is it! – Rich, fudgey, doubly chocolaty decadence!

  2. I must say these are the best brownies of entire my life! – and I’m old! I’ve been on a quest for the richest, most intensely flavorful brownie until now. You guys, search no longer! This is it!

  3. Hi Amanda,
    I love all of your recipes and I do have your book. Is there a substitution for the espresso? Thank you and have a great day.

  4. I personally love these more than any other recipe for brownies.. and I’ve made them several times, but they are not as fudgey if you bake them too long.. you really have to watch the time and check them… crumbs on toothpick when perfectly done❤️❤️❤️

  5. I made these & had a problem with baking – I baked them much longer because the center kept coming up with wet batter. After baking them for probably 10-15 minutes longer than instructed I took them out & cooled them – the outside was okay but the center square was still really fudgy. Not sure what was wrong. For me personally I think if I made them again I would cut the expresso powder back to 2 teaspoons – it was a little strong for me. I guess maybe it could be a problem with my oven – I don’t know exactly but they were good

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