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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
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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

Equipment

  • 1 Mixer stand or hand-held
  • 1 Baking pan 9x9 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