Mocha Brownies Recipe | Rich Fudgy Coffee Brownies
There’s nothing quite like the perfect marriage of chocolate and coffee, and these Mocha Brownies deliver just that.
Rich, fudgy chocolate meets the bold kick of espresso for a treat that’s indulgent yet perfectly balanced. Each bite is dense, chewy, and packed with mocha flavor, making these brownies the ultimate pick-me-up dessert.
Whether you enjoy them with your morning latte, as an afternoon coffee break companion, or topped with a scoop of ice cream for a decadent finish, these brownies are a must-try for every coffee and chocolate lover.
Mocha Brownies Recipe | Rich Fudgy Coffee Brownies
Equipment
- 8×8-inch baking pan (or similar size)
- Parchment paper (for lining)
- 2 mixing bowls (one medium, one small)
- Whisk (or fork, for mixing wet ingredients)
- Spatula (for folding and spreading batter)
- Measuring cups and spoons
- Sifter or fine mesh strainer (for flour and cocoa, optional but recommended)
- Knife (for slicing brownies)
- Toothpick or cake tester (to check doneness)
Ingredients
- ½ cup 113g unsalted butter, melted
- 1 cup granulated sugar
- 2 Tbsp hot water
- 1 Tbsp instant espresso or coffee granules
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ¾ cup 95g all-purpose flour
- ½ cup 60g unsweetened cocoa powder
- ¼ tsp salt
- ¼ cup 30g confectioners’ sugar (for richer texture, optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy lifting later.
- Bloom Espresso: In a small bowl, dissolve the instant espresso granules in the hot water.
- Mix Wet Ingredients: In a medium bowl, whisk together melted butter, sugar, espresso mixture, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, (optional) confectioners’ sugar, and salt.
- Form the Batter: Gently fold dry ingredients into the wet until just combined. Then fold in ½ cup chocolate chunks, reserving extra for topping.
- Bake: Transfer batter to prepared pan, smooth the top, and sprinkle with reserved chocolate chunks.
- Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs not wet batter.
- Cool & Slice: Let brownies cool completely in the pan. Use the parchment overhang to lift them out, then cut into 16 bars.
- Store: Keep brownies in an airtight container. They can stay up to 3–4 days at room temperature and up to 1 week in the fridge. You can even store them in the freezer for up to 3 months.
Notes
Additional Recipe Notes
For stronger coffee flavor: Increase espresso powder to 1 ½–2 Tbsp. For sweeter brownies: Use milk chocolate chips instead of dark. Texture tip: Don’t overmix the batter; stir just until combined for fudgier brownies. Doneness check: Brownies should have moist crumbs on the toothpick, not wet batter. Overbaking will make them cakier. Storage tip: Store at room temperature up to 4 days, refrigerate for 1 week, or freeze up to 3 months. Serving idea: Warm a brownie in the microwave for 10 seconds and top with a scoop of vanilla ice cream or drizzle with coffee glaze.These Mocha Brownies are proof that chocolate and coffee are meant to be together.
Fudgy, rich, and infused with just the right touch of espresso, they’re the perfect treat for coffee breaks, celebrations, or anytime you want a little indulgence.
Whether you enjoy them warm with a scoop of ice cream, packed in a lunchbox, or alongside your favorite cup of coffee, this recipe is sure to become a go-to favorite.
Bake a batch, share with friends, or keep them all to yourself. We won’t judge!