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Mocha Brownies Recipe

Mocha Brownies Recipe | Rich Fudgy Coffee Brownies

Bake rich, fudgy Mocha Brownies infused with espresso and chocolate. An easy coffee dessert recipe for brownie lovers who crave bold mocha flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

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)

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)

Method
 

  1. 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.
  2. Bloom Espresso: In a small bowl, dissolve the instant espresso granules in the hot water.
  3. Mix Wet Ingredients: In a medium bowl, whisk together melted butter, sugar, espresso mixture, eggs, and vanilla until smooth.
  4. Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, (optional) confectioners’ sugar, and salt.
  5. Form the Batter: Gently fold dry ingredients into the wet until just combined. Then fold in ½ cup chocolate chunks, reserving extra for topping.
  6. Bake: Transfer batter to prepared pan, smooth the top, and sprinkle with reserved chocolate chunks.
  7. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs not wet batter.
  8. Cool & Slice: Let brownies cool completely in the pan. Use the parchment overhang to lift them out, then cut into 16 bars.
  9. 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.