Mocha Brownies
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.
Servings: 9 brownies
Ingredients
- 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
Instructions
- 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.