Best Double Chocolate Mocha Brownies Recipes

DOUBLE CHOCOLATE MOCHA BROWNIES

Double Chocolate Mocha Brownies image

Categories Coffee Chocolate Dessert Bake Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 32 brownies

Number Of Ingredients 9

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter
5 oz unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant-espresso powder or instant-coffee granules
1 teaspoon vanilla
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips

Steps:

Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

DOUBLE CHOCOLATE MOCHA BROWNIES

Double Chocolate Mocha Brownies image

This brownie mix makes serving dessert easy and quick. Everyone will be asking you for the recipe.-Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 7

Ingredients

1 large egg, beaten
1 fudge brownie mix (13-inch x 9-inch pan size)
1/4 cup canola oil
1/4 cup cold coffee
1/4 cup water
1 cup vanilla or white chips
3/4 cup chopped walnuts

Steps:

Place egg, brownie mix, oil, coffee and water in a large bowl. Stir with a spoon until just moistened, about 50 stokes. Fold in chips and nuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 127 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE CHOCOLATE MOCHA BROWNIES

Double Chocolate Mocha Brownies image

This is inspired/based off of Stormy Stewart's Easy Mocha Brownie recipe. Super fudgy. I sometimes like to sprinkle the top with cinnamon, cardamom, and ground coriander seed powders, and vanilla powder, for a fancy flavor accent. (Think sprinkling the top of your mocha with all the spice shakers at a coffeeshop, or if you like Turkish Coffee with cardomom.)

Provided by C C @SaffronSun

Categories Chocolate

Number Of Ingredients 6

Ingredients

1 box(es) betty crocker dark chocolate or duncan hines brownie mix
3 eggs
1/2 cup(s) vegetable oil or light flavored olive oil
1/4 cup(s) water
2 heaping tablespoon(s) instant coffee granules, decaf
~3/4 cup(s) semi-sweet chocolate chips

Steps:

Oil/grease pan, & preheat oven according to box directions.
Mix all ingredients together. (Add as many or few chocolate chips as you want.) Pour into pan & bake according to box directions.
I like to take out just when center no longer jiggles when you move the pan. This creates very gooey, almost "molten lava cake" type consistency in the center pieces.
You can double & use a 9" x 13" pan, as long as you like them gooey.