Mocha Chocolate Chip Brownies

On weekdays, coffee makes getting out of bed worth it. But coffee AND brownies? I promise you’ll be leaping up to get to them, alarm or no alarm. Rich, fudgy, full of a great coffee kick aaaand melty chocolate chips to keep things interesting. And if you really want to, you can even make a batch for breakfast, they’re that quick. You’re welcome.

Rich, fudgy coffee brownies with lots of melty chocolate chipsThis isn’t a new recipe and if you’re a regular here, you’ll know my obsession with brownies and working all kinds of flavours into my favourite recipe. I’ve tried it with Nutella, peanut butter and an extra dark version. This latest version is bumped up with a good amount of instant coffee powder and chocolate chips for…balance but mainly because I love chocolate chips.

Rich, fudgy coffee brownies with lots of melty chocolate chips

The result is an intensely chocolatey brownie, gooey, fudgy and while coffee usually intensifies the flavour of chocolate but remains kinda hidden, here there’s enough of it to make its presence felt more strongly. The perfect crackly crust is an absolute necessity and all it takes is beating the eggs and sugar a little longer than you’d think.

Rich, fudgy coffee brownies with lots of melty chocolate chips

The batter comes together so quickly and I even cut out the double boiler step here, so you can speed up the melting of the chocolate directly on the stove (but keep stirring), which means the brownies are in the oven faster, and in your mouth fastest. Letting them cool completely is needed to get the neatest edges but honestly, warm and messy brownies are really amazing so you do you!

Rich, fudgy coffee brownies with lots of melty chocolate chips

Let’s make some brownies!

Please read the recipe notes before beginning.

Rich, fudgy coffee brownies with lots of melty chocolate chips

Mocha Chocolate Chip Brownies

Rich, fudgy coffee brownies with lots of melty chocolate chips
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 16 brownies

Ingredients
  

  • 6 tbsps butter, cubed, at room temp (85 gms)
  • 170 gms dark chocolate (70% to 75%), finely chopped
  • 1/4 cup cocoa powder (20 gms)
  • 3 tbsps instant coffee powder (see notes)
  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 tsp baking powder (see notes)
  • 1/4 tsp salt if using unsalted butter
  • 3/4 cup caster sugar (142 gms)
  • 2 eggs (see notes)
  • 1/2 tsp vanilla extract
  • 1/2 cup chocolate chips (85 gms)

Instructions

  • Preheat the oven to 175 C. Line an 8" square pan with non-stick baking paper, leaving a little overhang for easy removal.
  • In a saucepan on low heat, combine the butter, chocolate, cocoa and coffee. Stir constantly for about 2 minutes until smooth. If there are still a few lumps of chocolate, turn off the heat and stir till they melt down too. Let this cool while you get the rest of the batter ready.
  • Sift the flour, baking powder and salt, if using, in a bowl and set aside.
  • Beat the eggs, sugar and vanilla in a large bowl till pale, about 4 minutes. This is where you're ensuring a crust forms, so beat away! An electric mixer will get the best results.
  • Add the cooled chocolate coffee mixture to the egg mixture and beat again lightly till combined.
  • Finally add the flour mixture and fold it in gently until combined, but don't over-mix the batter. Fold in the chocolate chips. The batter is thick and a little glossy.
  • Pour into the prepared dish, spread it out evenly, smoothen the top and bake for 15 to 20 minutes or till a toothpick poked in the center comes out with only a few moist crumbs. Over-baking brownies will make them dry and not fudgy.
  • Allow the brownies to cool in the pan for 20 minutes, then lift out using the overhang and set on a wire rack to cool completely before slicing with a sharp knife. Can be stored at room temperature in an airtight tin for 2 to 3 days in humid environments, after which they are best stored in the fridge for a week, or even frozen for a month. Reheat before eating for the gooey-est bites! Happy baking!

Notes

*My favourite instant coffee is Bru. It has a strong flavour so depending on your coffee tolerance, start with 2 tbsps of whatever brand you prefer to use and then taste and add more to the batter if you feel it needs it. The brownies are intense and dark, so if you'd prefer them to be less bittersweet, increase the sugar to 1 cup.
*The world is divided into whether brownies need baking powder or not. I've tried these with and without, depending on if I want super fudgy, or just fudgy. With baking powder, these brownies have a little bit of 'lift', but do not become cakey. Without, they taste like actual bits of fudge. Delicious either way!
*Here is an eggless brownie recipe to which you could add coffee.

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15 Comments

  1. Madhura

    Hey made these brownies. They are like seriously to die for. Soooo good. I made them in 8″ pan. My question is that brownies are too thin for the 8″ pan. Do you think if I make them in a loaf pan , it would be better..I have like 8 by 3″ loaf pan if yes how long would it take to bake it.
    Thanks

    • the desserted girl

      Hey, glad you enjoyed them! I have a preference for thinner brownies but I sometimes bake them in an 8*5 pan for thicker ones. They take about ten mins more to get done 🙂

  2. Pingback: Seriously Fudgy Brownies

  3. Madhura

    Hey can I add half and half brown and white sugar and if I want to double the recipe how many eggs should I use. Usually I see most bakers use only 3 eggs, hence asking.
    Thanks

    • the desserted girl

      Ideally this recipe should be doubled fully, eggs included. If you want thicker brownies you can use the same 8 inch pan, baking time might go up, or use a larger pan like a 9×13. For the sugar, you can try half and half, but brown sugar adds a lot more moisture to a batter than white sugar, so the end result might be slightly different although it won’t taste bad. Hope that helps!

  4. Sabrina Mukherjee

    3 stars
    Hi, I tried this recipe. I got a more cakey texture and no crinkly top (beat the eggs and sugar for 4mins). It taste good but more like a cakey brownie.

    • the desserted girl

      Hi Sabrina, did you reduce the sugar by any chance because that contributes to the crust. Cakey brownies are usually because of excess flour so I would suggest cross checking that amount, and for reference 1/2 cup flour is 60 gms. Let me know if that helps !

  5. 5 stars
    Hey thank you for the recipe. Can we reduce the quantity of the ingredients to half and make a smaller batch.

    • the desserted girl

      Yes absolutely , you’ll just need a smaller baking dish as well but halving the recipe is totally fine

  6. Sangeeta

    Please mention metric measurements for all the indgredients

    Thanks

  7. Preethi Rathore

    Hello, thank you for the awesome receipe . How to convert cups to grams.? .

  8. Ross Ball

    I’ve had such fun filtering through your recipes and I’ve attempted this brownie and I even used your stout recipe too but I added cherries to the mix. they turned out super yummy!! . Every time i’ve tried your recipes they’ve come out successful, thank you for sharing!

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