This mocha brownies recipe comes to us from The Pioneer Woman. It marks a delicious combination of sweet flavors for dessert.
These indulgent mocha brownies will satisfy your craving for coffee AND for chocolate, all in one delicious bite!
Worried that your baking skills aren’t quite up to scratch? Well, worry no more – this recipe is easy to follow and gives outstanding results every time.
Top tips for perfect mocha brownies
Before you start…
Take the eggs out of the fridge 30 minutes before you start, allowing them to come to room temperature. This is because cold eggs don’t mix as well as room temperature ones.
Save time on clean up by pre-lining your baking pan with parchment paper or waxed paper.
Not only does it keep your pan clean, it also makes it easier to lift out the brownies once they’re cooked.
And whilst we’re on the subject of your pan…
Adjust the cooking time depending on your bakeware.
Take into account the fact that the material your pan or dish is made of may affect your cooking time.
As a general rule, brownies cooked in a metal pan will cook more quickly than those cooked in a glass dish.
Making the brownies
Use good quality chocolate for a richer, more delicious result. Bars of chocolate (from the baking aisle) give better results than chocolate chips.
The recipe calls for ‘strongly brewed’ coffee. This is important! The coffee needs to be good and strong for the flavor to come through in the finished product.
Don’t overmix! The recipe tells you to mix the flour ‘just until combined’. Why? Because overmixing can lead to too much air being incorporated into the batter. This will affect the texture of your brownies… and not in a good way!
Brownies are MEANT to be moist. Use a skewer to check for ‘done-ness’. Although the center shouldn’t be too soft, it will be softer than other types of cakes that require the skewer to come out clean when pushed into the middle.
Start checking 5 minutes or so before the end of the cooking time.
And finally…
Don’t try slicing the brownies before refrigerating them (step 9). It will be much harder to slice them neatly.
Serving ideas:
These gorgeously gooey mocha brownies taste delicious just as they are! But here are a few fun ways to enjoy them:
- Serve them with ice cream or a nice blob of canned whipped cream
- Cut into smaller squares for a dinner party and serve with after-dinner coffee
- Top with chocolate chips, chopped nuts – or even crushed Oreos – for an extra crunch!
Now you’re a brownie-making expert, makes sure you try these M & M Brownies and these amazing Cookie Monster Brownies too!
Pioneer Woman Mocha Brownies Recipe
This mocha brownies recipe comes to us from The Pioneer Woman. It marks a delicious combination of sweet flavors for dessert.
Ingredients
- 4 ounces Unsweetened Chocolate
- 2 sticks Butter
- 2 cups Sugar
- 4 Egg
- 3 teaspoons Pure Vanilla Extract
- 1-1 1/4 cups All-Purpose Flour
- 2 sticks Butter Softened
- 5 sifted cups Powdered Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 3 teaspoons Pure Vanilla Extract
- 1/2 cup Strong Brewed Coffee cooled
Instructions
- Preheat the oven to 325 and spray an 8-inch square baking pan with nonstick baking spray.
- For the BROWNIE BATTER: Place the chocolate in a microwave-safe bowl and melt in 30-second increments. Set it aside to cool slightly.
- In a mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate.
- Add the vanilla extract and mix. Now add the flour and mix just until combined.
- Pour the batter in the aforementioned baking pan. Spread it to even out the surface. Bake until the center is no longer soft, around 45 minutes. Set the brownies aside to cool totally prior to icing.
- For the ICING: In another mixing bowl, combine butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add half cup of the coffee.
- Whip until the icing is light and fluffy. If the icing is overly thick, add a quarter cup more coffee.
- Ice the brownies, nice and thick.
- Refrigerate until the icing is firm.
- Slice the brownies and serve!
Notes
- Icing recipe can be halved if so desires
- Cook in 9X13 pan for thinner brownies
Nutrition
Calories: 410kcalCarbohydrates: 51gProtein: 3gFat: 22gSaturated Fat: 13gSodium: 32mgFiber: 1gSugar: 44g
Tried this recipe?Let us know how it was!