These mocha brownies are an easy and delicious dessert you can make in no time! Fudgy brownies are topped with a decadent (but not too sweet) whipped ganache— the perfect bite of chocolate with just a little coffee in the mix. See below for Frequently Asked Questions.
Frequently Asked Questions
Q: Why do you use both white and brown sugar? Can I use just one?
A: I like using a combination of white and brown sugar because it ensures a moist, soft, and not too sweet brownie but if you’re missing one or the other, they will still turn out great— just make sure to use 1 cup of sugar either way.
Q: What is special dark cocoa powder? Is it natural or Dutch process?
A: Special Dark cocoa powder is a natural cocoa that isn’t as sweet as traditional cocoa— think dark chocolate vs. milk chocolate. This recipe will work with both natural and dutch process cocoa— and if you only have standard cocoa powder (as opposed to special dark), that will work too!
Q: Is instant espresso powder the same thing as instant coffee powder?
A: No, but both instant espresso and instant coffee will work in this recipe— just make sure they’re instant! Regular espresso and regular coffee grounds will not dissolve correctly.
Q: Can I use milk instead of heavy cream in the ganache?
A: Unfortunately no. You need the high fat content found in heavy cream to ensure that the gauche will thicken and set properly. If you use milk, the ganache will be too thin and you won’t be able to whip it into frosting.
Q: The ganache started to melt when I put it on the brownies. What happened?
A: This means your brownies were still warm when you put the ganache on. The brownies must be completely cooled before icing.
The Recipe
Dark Chocolate Mocha Brownies
Ingredients
For the Brownies
- 1/2 cup butter 1 stick, melted
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup special dark cocoa powder
- 1/2 teaspoon kosher salt
- 1 tablespoon instant espresso powder
For the Ganache
- 4 oz dark chocolate chopped or chips
- 1/2 cup heavy cream
- 1 tablespoon instant espresso powder
Instructions
For the Brownies
- Preheat your oven to 350°F.
- Spray a 9-inch square pan with baking spray or lightly butter and dust with cocoa powder, making sure to tap out any excess cocoa.
- In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter (1/2 cup), white sugar (1/2 cup) and brown sugar (1/2 cup). This can also be done using a standard bowl and whisk.
- Once combined, add in eggs (2) and vanilla extract (1 tsp) and beat until it becomes smooth and pale yellow. I recommend speed #4 for 2-3 minutes.
- Add in flour (3/4 cup), cocoa powder (1/2 cup), salt (1/2 tsp), and instant espresso powder (1 tbsp). Mix just until no lumps of flour remain.
- Pour into greased pan and bake on the center rack for 25-30 minutes. The middle should be set (doesn’t jiggle when you shake the pan) but a toothpick may not come out completely clean— these are really fudgy brownies. Allow the brownies to cool completely before icing.
For the Ganache
- Place the chocolate (4 oz) and instant espresso powder (1 tbsp) in a small bowl.
- Heat the heavy cream (1/2 cup) in the microwave for 15-20 seconds or until it’s hot all the way through. Pour the cream over the chocolate and slowly whisk it together until it becomes shiny and smooth.
- Place the ganache in the refrigerator for 30 minutes to chill. After 30 minutes, transfer the ganache to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat the ganache on high speed for 2-3 minutes, until it becomes light and airy. Spread over the cooled brownies.
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