How do you like your brownies? Chewy yet oh-so-gooey and spiked with coffee? Sounds like this is the recipe for you then: fudgy mocha brownies studded with puddles of melted chocolate.
Surfaced by a shiny crackled crust (a hallmark of the very best brownies), these mocha brownies are really every bit as fudgy as you could wish for and chocolatey too. They’re sweet but not saccharinely so, drawing a depth of flavour from the infallible pairing of caffeine and cocoa.
If that’s not enough to whet your appetite, here’s what will clinch the deal for you. All told, you need just about 15 minutes or so and a mixing bowl to whip this recipe together. A rich payoff indeed for an easy one-bowl operation!
While the recipe is straightforward, here are a few tips for making sure you bake the best mocha brownies with chocolate!
- Use a lighter baking pan: brownies baked in a dark/ black pan often emerge from the oven darker and drier at the bottom, while brownies bake more evenly in lighter pans.
- Use natural cocoa powder (not Dutch process) if you’d like a richer chocolatey flavour.
- Use large chocolate buttons/ chopped baking chocolate squares to top the brownie batter at the end (once the batter has been poured into the pan). This is what results in the dramatic puddles of melted chocolate pools across the baked brownies. Remember to use a good quality baking chocolate, preferably couverture chocolate from brands like Callebaut or Varlhona. If you don’t have couverture chocolate on hand, Amul’s chocolate bars will also do (specifically their single origin bars). More tips on baking with chocolate, here.
- Don’t over-bake these brownies! Remember, the brownies will continue baking in the hot pan even once they have been removed from the oven. The fudgier you want the brownies to be, the more under-done they need to be when removed from the oven. Ideally, you need to remove the pan when the centre of the brownies is just about set to touch and the toothpick emerges dirty/ moist with fudgy crumbs attached.
- No, sadly you can’t bake these brownies without eggs. If you are restricted in your use of eggs, you might prefer Foodhall Cookery Studio‘s recipe for eggless brownies, shared as part of our eggless baking series.
Mocha Brownies With Chocolate
- ½ cup + 2 tbsp unsalted butter (if using salted butter, omit adding salt separately)
- ¾ cup + 2 tbsp caster sugar (increase up to 1 cup for sweeter brownies)
- 1½ tbsp instant coffee powder mixed with 1 tbsp boiling water
- 2 cold eggs
- 2 tsp vanilla extract (I use Sprig’s Natural Bourbon Vanilla Extract)
- ⅔ cup natural unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt (omit if you are using salted butter)
- ½ cup chocolate chips (I use Bean to Buttons Baking Chocolate Chips)
- ½ cup walnuts (optional; if you like your brownies nutty)
- ⅓ cup chopped chocolate chunks/ squares (use good quality couverture baking chocolate for best results)
- Preheat the oven to 180C. Line and grease a 8 x 8 inch baking pan with parchment paper, making sure to set a “parchment sling” – that is, leave some paper hanging over the sides to make it easier to remove your brownies later on. Set the baking pan aside.
- Place a medium-sized heat-proof bowl over a pan of simmering water (create a double-boiler) on low heat. Add the butter to the bowl, stirring to melt it.
- Add the sugar once the butter has started melting (at least half the butter should be melted). Continue stirring from time to time (over low heat) until the sugar has dissolved and the mixture is hot and shiny. Remove from heat (be sure to do so before the mixture burns).
- Stir in the coffee. Then add the cocoa powder, beating it well to ensure it is well mixed (use a hand mixer or else beat vigorously with a wooden spoon/ rubber spatula). Don’t worry about the grainy texture as it will smoothen out in the next few steps!
- Let the mixture cool down slightly before whisking in the vanilla extract.
- Mix in the eggs, beating vigorously after adding each egg until the batter thickens and looks glossy.
- Sift in the flour and salt; then beat vigorously again with the hand-mixer until the batter is transformed even more with a smooth and shiny, well-blended consistency.
- Stir in ½ cup of chocolate-chips and nuts (if adding). Pour the batter into the prepared baking pan, smoothening out the surface with an offset spatula (or with the back of a metal spoon). Now top off with the remaining chocolate chips/ chocolate squares, pressing them ever so gently into the batter.
- Pop the pan in the oven to bake for 18 – 25 minutes or so; oven times will vary from oven to oven – you want to remove the brownies when a toothpick/ knife inserted in the centre emerges a tad moist with fudgy crumbs attached.
- Let the brownies cool for 15 – 20 minutes in the pan, before carefully lifting them out and transferring to a wire rack to cool further. Make sure the brownies are at room temperature before slicing. Enjoy!
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