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 It Is. 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.
About these mocha brownies
True confession: I don’t often make brownies from scratch. 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 and moist brownies, enriched with espresso powder and chocolate chips. Thick, chocolate butter cream 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.
These mocha brownies have a pretty mild coffee flavor, so feel free to amp it up a little with more espresso powder if you want!
I have some more brownie recipes that I bet you’ll love. I know I do! Try:
- 1 box of brownie mix (get the kind that makes a 9×13 pan), prepared as directed
- Eggs & oil as directed on box
- 1 tablespoon instant espresso powder
- 1 cup semi-sweet chocolate chips
- 1 stick of unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon instant espresso powder
- 2 teaspoons pure vanilla extract
- 3 tablespoons milk (add in increments)
- Preheat oven to 325°F (or as directed on box mix). Spray a 9x13 inch pan lightly with nonstick cooking spray.
- Prepare brownies as directed on box, except add espresso powder to dry mix. Fold chocolate chips into batter. Spread batter evenly in prepared pan.
- Bake for 25 minutes or as directed on box. Cool in pan.
- To make frosting: Cream butter with electric mixer until fluffy. Add powdered sugar, cocoa, and espresso powder gradually. Mix in vanilla and milk in 1 tablespoon increments until the frosting is desired consistency. Spread on cooled bars. Add sprinkles if desired. Cut into squares and serve.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 14mgCarbohydrates: 37gFiber: 1gSugar: 33gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Oh my, these are very very good. Very rich, but very, very good. I love to enjoy with a glass of ice cold milk.
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. My friends like them as well.
Changes I would make: I wouldn’t make any changes. These are really good. If you prefer, make brownies from scratch using Jessica’s recipe or your favorite one. I’m perfectly fine with boxed mixes, though.
What is your favorite way to dress up a brownie?
This post and photos were updated in March, 2020. For fun, here’s one of the original photos!