Cakes & Bread
Baked Mocha Coffee Brownies, Rich and Café-Fragrant
Prep
20 min
Cook
32 min
Servings
16
Level
Medium
Baked brownies combining rich dark chocolate and espresso coffee that fill your kitchen with tempting aroma right from the oven. The texture is dense, slightly fudgy in the center, with a mocha flavor that balances coffee bitterness and sweet, rich chocolate. Perfect as a companion for afternoon coffee or a special gift for coffee lovers.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams dark chocolate (baking chocolate), melted
- 150 grams unsalted butter, melted
- 180 grams granulated sugar
- 50 grams brown sugar
- 3 large eggs
- 2 tbsp instant espresso coffee, dissolved in 1 tbsp hot water
- 120 grams medium-protein all-purpose flour
- 30 grams unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 80 grams dark chocolate chips
- 40 grams roughly chopped almonds (optional)
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👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F), using top-bottom heat setting. Grease a 20x20 cm (8x8 inch) square baking pan with butter and line it with parchment paper, leaving some overhang on two sides to make lifting the brownies out easier later.
- 2 Melt the dark chocolate and butter together using a double boiler over simmering water, stirring gently until smooth with no lumps. Remove from heat and let cool to lukewarm, about 5 minutes.
- 3 Dissolve the instant espresso coffee in 1 tbsp hot water, stirring until fully dissolved. Set aside.
- 4 In a separate bowl, whisk the eggs, granulated sugar, and brown sugar by hand (not with a mixer) for 2-3 minutes until the sugar is slightly dissolved and the mixture looks a bit fluffy and pale.
- 5 Pour the warm melted chocolate mixture into the egg mixture little by little while whisking quickly so the eggs don't cook. Add the espresso coffee mixture and stir until well combined.
- 6 Sift the flour, cocoa powder, baking powder, and salt into the batter. Fold with a spatula using a folding technique until no flour lumps are visible; do not overmix.
- 7 Add the dark chocolate chips and chopped almonds, stirring briefly just until evenly distributed.
- 8 Pour the batter into the prepared pan, smoothing the surface with a spatula. Tap the pan on the counter a few times to release air bubbles.
- 9 Bake on the middle rack of the oven for 28-32 minutes. The brownies are done when the edges are set and the center still looks slightly moist; a toothpick inserted about 2 cm (¾ inch) from the edge should come out with a few moist crumbs attached (not liquid batter).
- 10 Remove from the oven and let the brownies cool completely in the pan at room temperature for at least 1 hour before lifting out and slicing, so the texture sets perfectly and doesn't crumble when cut.
- 11 Cut the brownies into 16 square pieces using a sharp knife, wiping it clean and warming it briefly between cuts for neat, clean slices.
💡 Tips
• Use good-quality instant espresso coffee for a stronger mocha flavor without harsh bitterness.
• Don't overmix the batter once the flour is added; stir just until combined so the brownies don't turn out tough.
• For maximum fudginess, take the brownies out of the oven while the center is still slightly underdone, as they'll continue cooking from residual heat (carry-over cooking).
• Store the brownies in an airtight container; they'll keep for 3-4 days at room temperature or up to a week in the refrigerator.
📊 Nutrition Facts / serving
245
Calories (kcal)
3.5 g
Protein
14 g
Fat
28 g
Carbs
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