Mocha Chocolate Chunk Brownies

A rich, fudgy, deeply chocolate brownie infused with strong brewed coffee and topped with a luscious, creamy mocha latte ganache. Perfect for coffee lovers and chocoholics alike.

Course Dessert

Cuisine American

Keyword bar, brownie, chocolate, coffee, coffee syrup, mocha, nut free, white chocolate

Prep Time 40

Cook Time 25

Cooling Time 2

Total Time 3 5

Servings

Calories 383kcal

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

½ cup butter
½ cup coffee strong brewed
4 ounces unsweetened chocolate chopped
⅓ cup cocoa powder
1 ¼ cup flour all-purpose
½ teaspoon salt
1 cup sugar granulated
½ 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 ½ 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 1.5"x1.5" squares, or for larger servings 3"x3" squares. Store in a sealed container.

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