Mocha Brownies (easy recipe!)

Fancy up your favorite brownie mix by adding espresso powder and chocolate chips. Top it with espresso flavored buttercream frosting and you have mocha brownies, an irresistible dessert.

I seize any opportunity that I can to make a delicious dessert. A get together with friends is the perfect excuse to make a treat that I wouldn’t usually have in the house. Too much temptation, right?

This mocha brownie recipe has been on my mind ever since I saw a cappuccino brownie on my friend Jessica’s blog, How Sweet Eats. I love chocolate, I love coffee, and combined, they are even better!

So with friends coming over and the perfect recipe to make, I got busy. Of course, you know me. I never follow a recipe as written. By the time I ended up, my recipe didn’t look much like Jessica’s. Sorry, friend, but that’s just the way I bake.

Did my friends like the brownies? You betcha! My husband’s take?  “These are better than I expected.” “I could eat the whole pan.” “I thought these would be too rich, but I can’t stop eating them.” He had lots of good things to say. I think they earn his approval (wink).

About this Recipe

True confession: I don’t often make brownies from scratch (although Kahlúa brownies are an exception). I love a few different brands of boxed mixes. Why make them from scratch when Ghirardelli does such a good job already?

You’ll love this brownie dessert: rich moist brownies, enriched with espresso powder and chocolate chips; thick chocolate buttercream frosting, also with espresso flavoring, piled on top; chocolate sprinkles just for fun! These brownies are so good with a scoop of vanilla bean ice cream on top. Or with a cold glass of milk. Or a cup of coffee, of course. Or homemade hot chocolate.

Mocha brownies have a pretty mild coffee flavor but feel free to amp it up a little with more espresso powder if you want!

What you’ll need

• Brownie Mix: Look for a good quality brownie mix that makes a 9 x 13 inch pan of brownies. Many brownie mixes make a smaller pan, 8 x 8 inches, so be sure you have the larger size. You’ll need plain brownies with no extras added.
• Eggs, Oil, Water: Follow the package directions on the brownie mix.
• Espresso Powder: As noted above, espresso powder is simply instant coffee. It’s added to the brownie mix and also flavors the frosting.
• Chocolate Chips: This recipe calls for semi-sweet chips but you can use extra dark, milk chocolate, or whatever you choose. Mini chips are fine, too.
• Unsalted Butter: You’ll need one stick or a half-cup of butter for the frosting. Make sure it’s at room temperature before you use it. Rock hard butter won’t blend well.
• Powdered Sugar/Confectioner’s Sugar: Whatever you call it, this very fine grained sugar is what you need for frosting.
• Cocoa Powder: Unsweetened cocoa powder is often used in baking. It’s found in the baking aisle of the grocery store.
• Pure Vanilla Extract: Please don’t use imitation vanilla. It’s just not the same!
• Milk: Any type of milk will do. It’s needed to thin the frosting to the proper consistency.

How To Make This Recipe

It’s pretty easy. Basically, you’re just making a brownie mix and adding a buttercream frosting, both of which are enhanced with espresso powder.

Make the brownies first. Blend the espresso powder into the dry mix before adding the egg, oil, and water. Fold in the chocolate chips and bake the brownies as directed. Don’t overbake them! They should be very moist in the center.

Cool the brownies in the pan on a wire rack. They need to be completely cool before adding the frosting. If they are still warm, the frosting will melt and become a gooey mess. That’s just a very sad scenario.

When the brownies are cool, make the buttercream frosting. Whisk together the powdered sugar, cocoa, and espresso powder. If the cocoa has hard lumps, press them through a fine strainer or sifter.

Put the butter in a medium sized bowl, and beat it with an electric mixer until it’s light and creamy. Add the sugar mixture gradually, beating it in as you go. Add the vanilla and beat. Gradually add milk, until the frosting is the right consistency.

Frost the brownies and decorate the top with chocolate sprinkles (jimmies) or mini chocolate chips, if desired. Cut into 16 squares, or however many squares you want.

FAQs

Make It Your Own

• Enjoy the brownies without frosting, if you prefer. Canned frosting can be substituted for homemade frosting.
• Prefer a caffeine-free brownie? Use decaffeinated instant coffee instead of espresso powder(make sure it’s powder, not granules) or omit the espresso powder.
• If you’d rather make brownies from scratch instead of using a boxed mix, that’s perfectly okay.

Storage Tips

Store brownies in an airtight container. They’re best if you eat them within a day or two. I usually store frosted brownies in the refrigerator or freezer, especially if it’s a warm day, so the frosting doesn’t become too soft.