The coffee brownies – mocha brownies – are rich and delicious treats with a chocolate flavor and an intense aroma of coffee. If you love this combination of flavors as much as I do, these brownies will surely become one of your favorite desserts. They aren’t exactly light, but an occasional indulgence is okay. Having had them for breakfast, I kept them simple, but you can enrich them with a glaze or a cream cheese frosting.
I also made these brownies:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 411.11 (Kcal)
- Carbohydrates 42.73 (g) of which sugars 26.88 (g)
- Proteins 7.29 (g)
- Fat 23.85 (g) of which saturated 14.74 (g)of which unsaturated 8.62 (g)
- Fibers 3.36 (g)
- Sodium 183.82 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz dark chocolate
- 1/2 cup butter
- 1 cup sugar
- 2 tbsps instant coffee
- 1 tbsp vanilla extract
- 3 eggs (medium)
- 1/2 tsp salt
- 3/4 cup all-purpose flour
Tools
- 1 Saucepan
- 1 Bowl
- 1 Spatula
- 1 Spoon
- 1 Scale
- 1 Pan 8×8
- Parchment paper
Preparing the Coffee Brownies
Disclaimer: affiliate links are present in the “Ingredients” and “Tools” sections
If you love chocolate/cocoa desserts, don’t miss the COLLECTION OF CHOCOLATE AND COCOA DESSERTS
This is one of the many recipes in the BROWNIE AND BLONDIE RECIPES collection
Start making the coffee brownies by melting the butter and previously chopped dark chocolate in a thick-bottomed saucepan over low heat (alternatively, you can use chocolate chips or button couverture chocolate).
Once everything has melted, add the sugar, instant coffee (CAUTION: instant coffee is not the same as moka coffee; you can find an example by clicking the link in the ingredients) and vanilla extract.
Mix everything together with a spatula.
Turn off the heat and transfer the mixture prepared so far into a bowl.
At this point, add the eggs one at a time, inserting the next one only when the previous one has been fully incorporated into the batter.
Finish with the salt and all-purpose flour.
Mix the batter with a spatula or whisk and transfer it to a pan previously greased or lined with dampened and wrung-out parchment paper: I used an 8×8 inch square with a removable bottom.
Bake the coffee brownies in a static oven at 350°F for 20/25 minutes.
Let them cool and cut into squares.
Coffee Brownies – Mocha Brownies
You can store the brownies in an airtight container in the fridge for 5-6 days. You can also freeze the squares individually and keep them for 2-3 months: when needed, let them thaw slowly in the fridge.
Also try the COFFEE AND GREEK YOGURT PLUMCAKE
If you’re a fan of coffee desserts, don’t miss the COFFEE DESSERTS, RECIPES FROM BREAKFAST TO DESSERT.
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Bon appétit!
