Fudgy Mocha Brownies

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.

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!

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:

• Palm Beach Mocha Brownies
• Fudgy Brownie Pie
• Refrigerator Brownies
• Fudgy Kahlua Brownies
• Ganache Topped Truffle Brownies
• Fudgy Chocolate Brownies
• More Homemade Brownies Recipes

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The Recipe:

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

Ingredients

• 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

Instructions

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.

Notes

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

Nutrition Information:

Yield:

16

Serving Size:

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

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