Palm Beach Mocha Brownies
Time for a Recipe Redux
I’d forgotten all about this recipe till 4 years after I published this post. That’s when my friend, Claudia, of What’s Cookin’ Italian Style Cuisine, was searching for an espresso brownie and made this recipe. As soon as she posted, I started wondering about what sort of photo I shared so early in my blogging career. Well, I found there was room for improvement. I baked up a batch immediately as Nick was heading to a friend’s lake house for the weekend and those boys always appreciate a little sweet treat. My oldest, Tom (mentioned above when he was 23), is a huge fan of mocha desserts (he’s the only one of my children who drinks coffee), so I saved a number for him, too. Bill tasted them, but I knew that there would be too much espresso for him to be thrilled with the results. He didn’t mind that they all left the house very quickly. If you have family members who don’t enjoy mocha, decrease the espresso powder to 1 tablespoon or even just 1 teaspoon as it will bring out the chocolate without screaming coffee.
More Recipes You’ll Love:
- Whipped Mocha Tart from Pint Sized Baker
- Mocha Brownie Cake
- Mocha Cupcakes from A Family Feast
- Fudgy Mocha Brownies
- Salted Caramel Mocha Bundt Cake from Inside BruCrew Life
Rich, dense and full of that chocolate and coffee flavor combination, these Palm Beach Mocha Brownies are amazing!
Fudgy Mocha Palm Beach Brownies
Fudgy mocha brownies adapted from Maida Heatter
Ingredients
- 8 ounces unsweetened chocolate, chopped
- 2 sticks butter, cut into chunks
- 5 eggs
- 1 tablespoon vanilla
- 1 teaspoon almond extract
- 1/8 teaspoon salt
- 2-2 1/2 tablespoons instant espresso powder (I use Medagalia Doro brand)
- 3 3/4 cups sugar
- 1 2/3 cups flour
Instructions
- Preheat oven to 425º. Line 9 x 13 pan with non-stick foil or use regular foil and spray with Pam. Set aside.
- Melt chocolate and butter in microwave...using 30 second intervals and stirring till smooth and melted. Mine took 2 minutes total. Set aside.
- In a large bowl, beat eggs, vanilla, almond extract, salt, espresso, and sugar on high for 10 minutes. Mix in chocolate till combined. Add flour and mix just till blended.
- Pour into prepared pan. Bake for 15 minutes, then lightly cover with foil and bake another 15-20 minutes. Do not bake any more. Toothpick inserted in the middle will come out wet and covered with crumbs.
- Let cool at room temperature. Place pan in refrigerator and chill till very cold. Remove from pan using foil. Remove foil.Brownies are too gooey to be cut at room temperature.
- To cut, first trim away all the edges Then cut into bars. Store and serve cold.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 296kcal Calories from fat 122 | |
| % Daily Value | |
| Total Fat 14g | 22% |
| Saturated Fat 8g | 40% |
| Transfat 0g | |
| Cholesterol 54mg | 18% |
| Sodium 29mg | 1% |
| Carbohydrate 41g | 14% |
| Dietary Fiber 2g | 8% |
| Sugars 31g | |
| Protein 3g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Another wonderful recipe Liz! Thanks for sharing!
Looks good Lizzy and probably very tasty………love the way you packaged them so cute and festive. I bet Lambeau would like a ‘big’ piece.
Thanks, Kelly 🙂
Lizzy=Maida Heatter is one of my all time female pioneer chef idols.
What a coincidence…did not know the brownies are actually Palm Beach brownies. I actually do live on the Island of Palm Beach, myself. Will print out another winner recipe of yours. Yummy!
Erica, Lambeau was hoping for a spill!
Lizzie, wow, such a nice coincidence! I think I need to purchase one of her cookbooks after two fabulous brownie recipes 🙂
thanks for the shout out and the new photos are beautiful as the recipe thanks again! XO hugs