Did you know coffee intensifies the flavor of chocolate? Add from a touch of espresso powder to a tablespoon to make dreamy Fudgy Mocha Brownies.

Fudgy Mocha Brownies on a white plate with coffee beans

One-Bowl Fudgy Mocha Brownies

I used my very favorite fudgy brownie recipe, which uses only one bowl, to create a made to order mocha brownie. For folks like my hubby, who don’t want to taste the coffee flavor at all, add just a teaspoon of espresso powder. It’s enough to bring out the chocolate intensity with only a hint of coffee.

If you’re a little more daring, add 2 teaspoons. And for those who want a true mocha flavor, feel free to add a full tablespoon or more! I brought a plate of these to our local CBS affiliate on National Coffee Day. No one ever says no to a brownie, especially mocha brownies!

Fudgy Mocha Brownies stacked on two oval white plates

Tips for Cutting Perfect Brownies

Here are my tips for making and cutting brownies. Give them a try with these Fudgy Mocha Brownies.

  • Do not overmix if you want fudgy brownies. I don’t use a mixer, just a wooden spoon or rubber spatula to stir.
  • Line your pan with non-stick foil which makes a sling so you can pull the brownies out of the pan when they’re cool. Since it’s non-stick, it peels right off.
  • Chill your brownies in the refrigerator before cutting or freeze for about an hour. I like to use a hot, dry knife or a plastic disposable knife. See which works best for you. You can bring the brownies back to room temperature to serve if desired.
  • If you’re going to stack your brownies, dip the bottoms into granulated sugar. This prevents them from sticking to each other. See the Fudgy Mocha Brownies above for details.

Here are a Few More Brownie Recipes You’ll Love:

Fudgy Mocha Brownies | Dense and decadent, with a dose of espresso powder to intensify the chocolate flavor!

Fudgy Mocha Brownies

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 16 brownies

Easy, one bowl fudgy brownies with a dose of espresso powder


  • 1 stick butter, plus more for pan
  • 8 oz semi-sweet chocolate, chopped
  • 1-3 teaspoons of instant espresso powder, depending on desired taste
  • 1 1/2 c sugar
  • 4 large eggs
  • 1 t vanilla
  • 3/4 c flour
  • 1/4 t salt
  • Sugar, to dip bottom of brownies, if desired


  1. Preheat oven to 350º. Butter an 8" square baking pan. Line the pan with non-stick foil, leaving a 1" overhang on two sides. Set aside. Place butter and chocolate in microwave-safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions). Add espresso powder and mix to combine. Let cool to room temperature.
  2. Stir sugar into chocolate till combined. Whisk in eggs one at a time, then vanilla. Fold in flour and salt. Bake until a cake tester comes out of the center with just a few moist crumbs, 40-45 min. Cool completely on rack. Chill if desired for easier cutting. Lift the brownies out of pan using the foil. Cut into 2-inch squares. May dip bottoms in granulated sugar to stack.


For easy cutting, freeze for one hour first or chill in the refrigerator till cold.

Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 134mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 3g


Please leave a comment on the blog or share a photo on Pinterest

Note:  I use Medaglia D’Oro Instant Espresso Powder. Instant coffee can also be used, but the flavor won’t be as pronounced.