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 .
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.
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.
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.
- 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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