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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
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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.