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Mocha Brownies

These Mocha Brownies combine deep cocoa and espresso for rich, fudgy squares that evoke warm memories.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 tablespoons hot water, 120F-140F Use hot water to dissolve espresso powder.
  • 1 tablespoon espresso powder You can substitute with instant espresso granules.
  • 1/2 cup unsalted butter, melted Use room temperature butter for better emulsification.
  • 2 large eggs, room temperature Room-temperature eggs help achieve a glossy, dense crumb.
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 3/4 cup all-purpose flour Gluten-free blend can be used for a gluten-free option.
  • 1/2 cup confectioners’ sugar
  • 3/4 cup Dutch-process cocoa powder Use good-quality cocoa for best flavor.
  • 1/2 teaspoon kosher salt
Chocolate Chunks
  • 1 cup chocolate chunks, divided Reserve for topping.

Method
 

Preparation
  1. Preheat oven to 350F.
  2. Spray an 8-inch square baking pan with cooking spray and line it with parchment paper.
  3. In a large mixing bowl, combine hot water and espresso powder; whisk until dissolved.
  4. Add melted butter, eggs, granulated sugar, and vanilla; stir until incorporated.
Mixing
  1. In a separate bowl, whisk together flour, confectioners’ sugar, cocoa powder, and salt.
  2. Add the flour mixture to the butter mixture, mixing until just combined.
  3. Fold in 3/4 cup of the chocolate chunks.
Baking
  1. Spread the batter into the prepared pan and top with remaining chocolate chunks.
  2. Bake for 20-23 minutes; check doneness with a toothpick.
  3. Let cool in the pan before transferring to a wire rack to cool completely.
Serving
  1. Cut into squares once cooled, serve with vanilla ice cream and coffee.
  2. Optionally dust with confectioners’ sugar or sprinkle with flaky salt before serving.

Notes

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.