Mocha Chocolate Chunk Brownies

This was the very first recipe I ever posted on Chocoholic Anonymous. As I recall, there was an online baking community I wanted to participate in, but I did not have an online presence where I could post about my participation. I quickly took steps to rectify the situation. I already had some experience with building out a web presence (something I was doing then and continue to do for my brother’s business), but I had no experience with building a food/recipe blog. I jumped in with both feet and managed to pull something together just in time to participate in the online baking community. Thus, Chocoholic Anonymous was born!

Mocha Chocolate Chunk Brownies

A rich fudgy brownie with just a hint of coffee in the background.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: bar, brownie, mocha

Prep Time: 40 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 2 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 9 brownies

Equipment

• 1 Mixer stand or hand-held
• 1 Baking pan 9×9 inch, metal
• 2 Mixing bowls medium and large
• 1 Bowl microwave safe

Ingredients

Brownies

• 1/2 cup butter
• 1/2 cup coffee strong brewed
• 4 ounces unsweetened chocolate chopped
• 1/3 cup cocoa powder
• 1 1/4 cup flour all-purpose
• 1/2 teaspoon salt
• 1 cup sugar granulated
• 1/2 cup brown sugar packed
• 3 eggs large
• 1 teaspoon vanilla
• 1 cup chocolate chunks semisweet or bittersweet

Mocha Latte Ganache Topping

• 8 ounces milk chocolate chopped or chips
• 4 ounces white chocolate chopped or chips
• 4 tablespoon heavy cream
• 5 tablespoon coffee syrup

White Chocolate Latte Feathering (optional)

• 1 ounce white chocolate chopped or chips
• 2 teaspoons heavy cream
• 2 1/2 teaspoons coffee syrup

Instructions

• Preheat the oven to 375°F and grease or line with parchment/foil a 9"x9" pan.
• In a small sauce pan melt together butter, coffee and unsweetened chocolate. Remove from heat and set aside.
  1/2 cup butter, 1/2 cup coffee, 4 ounces unsweetened chocolate
• In a medium bowl combine flour, cocoa powder and salt.
  1/3 cup cocoa powder, 1 1/4 cup flour, 1/2 teaspoon salt
• In a large bowl beat together sugars, eggs and vanilla on high until light and creamy.
  1 cup sugar, 1/2 cup brown sugar, 3 eggs, 1 teaspoon vanilla
• Reduce speed and gradually beat in the chocolate mixture.
• Gradually stir in the flour mixture just until combined.
• Fold in the chocolate chunks.
  1 cup chocolate chunks
• Spread the batter in the prepared pan.
• Bake for 20-25 minutes or until the brownies are just barely set.
• Remove from the oven and cool completely.
• In a microwave safe bowl combine the milk chocolate, white chocolate, heavy cream and coffee syrup.
  8 ounces milk chocolate, 4 ounces white chocolate, 4 tablespoon heavy cream, 5 tablespoon coffee syrup
• Microwave on high for 30 seconds.
• Remove from the microwave and stir until smooth; if necessary return to the microwave for up to 10 seconds at a time.
• allow to cool slightly then spread over the top of the brownies.
• If applying the feathering pattern, in a small microwave safe bowl combine the white chocolate, heavy cream and coffee syrup for the optional feathering
  1 ounce white chocolate, 2 teaspoons heavy cream, 2 1/2 teaspoons coffee syrup
• Microwave on high in 10-15 second intervals, stirring in between until smooth
• Using a small piping bag or sandwich bag with the corner snipped off, pipe evenly spaced lines across the surface of Mocha Latte Ganache
• Drag a toothpick or thin knife lightly across the surface, perpendicular to the piped lines in alternating directions.
• Allow the glaze to fully set (place in the refrigerator to set more quickly)
• Once the glaze has set cut the brownies into 3"x3" squares, or for smaller servings 1.5"x1.5" squares. Store in a sealed container.

Nutrition

Serving: 1Brownie