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 on a platter

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
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 9 brownies


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



  • 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


  • 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.


Serving: 1Brownie
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