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Mocha Brownies

Chocolate brownies with a hint of coffee

Course Dessert
Cuisine American
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Servings 16 brownies
Calories 252 kcal
Author Michelle

Ingredients

For the Brownies:

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 3 ounces unsweetened chocolate
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • teaspoons instant espresso powder
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract

For the Frosting:

  • ¾ teaspoon vanilla extract
  • ¾ teaspoon instant espresso powder
  • ½ cup unsalted butter at room temperature
  • cups powdered sugar
  • teaspoons heavy cream
US Customary - Metric

Directions

  1. Make the Brownies: Preheat oven to 350 degrees F. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
  3. Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars, along with the instant espresso powder. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined.
  4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the frosting.
  5. Make the Frosting: Mix the instant espresso powder into the vanilla until dissolved; set aside. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated. Scrap the sides of the bowl, add the heavy cream, and again whip briefly at medium-high speed until thoroughly incorporated.
  6. Spread the frosting onto the cooled brownies, and cut into squares. Store brownies in an airtight container, or tightly wrapped, at room temperature for up to 5 days.
Nutrition Facts
Mocha Brownies
Amount Per Serving
Calories 252 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 63mg21%
Sodium 86mg4%
Potassium 102mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 405IU8%
Calcium 31mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.