Mocha Brownies

Mocha Brownies

These cake-like Brownies are a rich and indulgent dessert that you can make from scratch in less than 10 minutes! 

Course Dessert
Cuisine American
Keyword Mocha Brownies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 people
Author Amanda Rettke


  • 8 oz dark chocolate coarsely chopped
  • 1/2 c (113g) unsalted butter
  • 3/4 c (170g) granulated sugar
  • 3 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1 tbsp. instant espresso powder
  • 4 tbsp. hot water
  • 3/4 c (96g) all-purpose flour
  • 2 tbsp. Dutch-process cocoa powder sifted
  • 1/2 tsp. kosher salt


  1. Preheat oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper long enough to allow the ends to extend over the pan.
  2. In a metal mixing bowl set over a pot of boiling water melt chocolate and butter, stirring until smooth. Remove from the heat and let cool for 5 minutes.
  3. Add the sugar to the chocolate mixture and whisk until well incorporated. Add eggs, one at a time then whisk in the vanilla extract. Dissolve instant espresso powder in 4 Tbsp hot water and add to the mixture.
  4. Add the flour, dutch-process cocoa powder, and salt and gently fold them in with a rubber spatula until just combined.
  5. Spread the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist, fudgy crumbs attached. Don’t over bake the brownies!
  6. Let the brownies cool in the pan on a wire rack to room temperature.