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Dark Chocolate Mocha Brownies

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Servings: 9

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.