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

Coffee Brownies can either have a strong mocha taste or a more subtle taste that doesn’t shout coffee but instead enhances the chocolate flavor. It’s all up to you!!

Fudgy Mocha Brownies on a white plate with coffee beans.

Why You Must Make

  • Espresso powder or instant coffee will enhance chocolate’s flavor!
  • You can add as little or as much as you want, depending on the amount of mocha flavor you want.
  • They’re fudgy, delicious, and perfect for your coffee-loving friends!

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 a mocha brownie recipe!

Ingredient Notes

  • Kitchen Staples – Butter, Sugar, Flour, Salt,
  • Eggs – Have them at room temperature for easier incorporation.
  • Semi-Sweet Chocolate  – Chopped, then melted
  • Instant Espresso Powder – Creates the mocha pairing with the chocolate. I use the Medaglia D’Oro Brand. Instant coffee can also be used, but the mocha flavor won’t be as pronounced.
  • Vanilla Extract – Use real vanilla, not artificially flavored
3 Fudgy Mocha Brownies stacked on two oval white plates.

Tips for Making & Cutting Perfect Brownies

Here are my best tips for making 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. This prevents air from being added to the brownie batter making them more cake-like than fudgy.
  • 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, plus adds a sweet crunch. See the photo of these Fudgy Mocha Brownies above for details.

Frequently Asked Questions

How Do you Create Fudgy Brownies?

To make fudgy brownies, make sure the recipe states that it’s for fudgy, not cakey brownies. The difference is in the ratio of fat to flour. There will be more fat in fudgy than cakey brownies.

What Is Needed for A Mocha Recipe?

The flavor combination of chocolate and coffee is known as mocha. So a recipe must have coffee and chocolate to be considered mocha. It’s a popular pairing in desserts, frostings, sauces, and more.

More Brownie Recipes You’ll Love:

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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 (½ cup or 4 ounces), plus more for pan
  • 8 ounces semi-sweet chocolate, chopped
  • 1-3 teaspoons of instant espresso powder, depending on desired taste
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 t vanilla
  • ¾ cup flour
  • ¼ teaspoon salt
  • Sugar, to dip bottom of brownies, if desired


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

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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


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