Palm Beach Mocha Brownies
If you’re a fan of mocha desserts, these Palm Beach Mocha Brownies are the ultimate treat! They’re rich, dense, and irresistible!
This Fudgy Brownies Recipe could be the best you’ll ever make! With a crisp crust and a dark fudgy interior, you’ll be sold after your first nibble!!!
Why You Must Make
- They are super fudgy with a contrasting crisp topping!
- If you’re a mocha fan, you can use a full 2 ½ tablespoons of espresso powder for the ultimate coffee-infused brownies. Or use just a teaspoon for a more subtle flavor.
- These homemade brownies are perfect for those who don’t want any interference from nuts, chocolate chips, or other add-ins. Just plain brownie perfection.
For 15 years, our book club meeting in December has involved a lot of gift-giving. My presents always come from the kitchen…I’ve made vanilla extract, limoncello, biscotti, caramel sauce, etc. This year, I decided to make Spicy Sugared Cashews along with some decadent, adult fudgy mocha brownies. Adult only because my children will certainly taste the espresso powder and almond extract and complain that they taste funny. However, my 23-year-old is positive he won’t be bothered by a little coffee taste.
James Beard award winner, Maida Haetter, and her recipes do not disappoint; she is a master of chocolate and desserts. If you haven’t tried her recipes, these Palm Beach Mocha Brownies are an excellent place to start!
- This recipe is a little different from the one in Haetter’s cookbook, Book of Great Desserts (affiliate link). There’s just one tablespoon of instant coffee or espresso powder, 4 eggs, ¼ teaspoon almond extract, and a 15-minute beating time when the eggs are added.
- 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.
- PRO-Tip: Do not adjust the number of eggs, but feel free to decrease the instant coffee and almond extract for less intense flavorings.
- They’re also baked in a jellyroll pan. I prefer a 9 x 13-inch cake pan for thicker brownies.
- I like lining my baking pans with nonstick foil or regular foil sprayed with Pam or a nonstick baking spray. The foil acts as a sling to help lift the brownies (as a whole) out of the pan and onto a cutting board. It also makes for easy pan cleanup!
- Do not overbake or these won’t be at their maximum fudginess. Use a toothpick test to check doneness. The toothpick should come out barely dry.
- PRO-Tip: Before cutting, chill your brownies overnight, then use a serrated knife to cut with a sawing motion.
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 of these fudgy mocha brownies 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.
Are you on Team Yea or Team Nay when it comes to mocha desserts?
Frequently Asked Questions
Just like salt enhances the flavor of desserts without making them taste salty, coffee enhances the flavor of chocolate. Unless you are not a coffee fan and can pick up even subtle coffee undertones, it’s worth adding.
The original mocha was a fine Arabian coffee exported from Yemen’s port of Mocha. Then it became a term for a hot chocolate and coffee drink and eventually was used as a descriptive for any dish with the chocolate and coffee combo.
With just a teaspoon, the almond extract adds a certain je ne se quoi or a unique, undecipherable flavor. For a more subtle taste, decrease to ¼ teaspoon.
One story is that Ms. Haetter got the basic recipe from a deli in Palm Beach. She tweaked a few things and made it her own. I’m certain that mixing in the eggs for 15 minutes, or until the batter is thick enough to look like a ribbon forms when lifting the beaters, was one of her ways of perfecting the structure and texture.
She also mentions, though, that she’s been making a variation of this recipe since she was 10 years old, so the origin may be a combination of those two aforementioned recipes.
You May Also Like:
- Whipped Mocha Tart from Pint Sized Baker
- Salted Caramel Mocha Bundt Cake from Inside BruCrew Life
- Mocha Cupcakes from A Family Feast
- Mocha Brownie Cake
- Fudgy Mocha Brownies
- Plus, this informative post on How to Make Brownies
- More Chocolate Recipes
Rich, dense, and full of the classic chocolate and coffee flavor combination, these Palm Beach Mocha Brownies are phenomenal!
Fudgy Mocha Palm Beach Brownies
Fudgy mocha brownies adapted from Maida Heatter
- 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
- 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.
May decrease the espresso powder to 1 tablespoon or even 1 teaspoon for a less intense mocha/coffee flavor.
If you prefer less almond extract, decrease it ¼ teaspoon.
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Serving Size:1 brownie
Amount Per Serving: Calories: 298Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 89mgCarbohydrates: 41gFiber: 2gSugar: 31gProtein: 4g
11 Comments on “Palm Beach Mocha Brownies”
Good golly these look SO tempting! Who could resist these? Such a neat recipe — thanks.
Beating egg mixture for brownies that long is definitely something new to me. But I guess it works – beautiful smooth and fudgy texture. And the combination of chocolate and coffee is wonderful!
OH my! I couldn’t resist these ever!! Pinning!
They sure look moist and good! My last batch of brownies was horribly dry… Guess I’ll just have to try again:@)
They look fudgy and ever so tempting! I really love the combo of chocolate and espresso.
thanks for the shout out and the new photos are beautiful as the recipe thanks again! XO hugs
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 🙂
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!
Thanks, Kelly 🙂
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.
Another wonderful recipe Liz! Thanks for sharing!