Delicious brownies made with espresso, frosted with mocha frosting and drizzled with chocolate ganache are the result of this recipe. This delicious delicacy is perfect for coffee and chocolate lovers due to its lovely combination of strong espresso and chocolate tastes.
And just when you think it’s as good as it gets, we slap on some mocha frosting that’s smoother than a lounge singer’s best line. But wait, there’s more! We finish these bad boys off with a drizzle of chocolate ganache that’s so rich, it might just ask you for a loan. Serve these at your next get-together, and you’ll be the talk of the town – or at least the talk of the dessert table. These gooey mocha brownies aren’t just a treat, they’re a whole mood!
How to Make Gooey Mocha Brownies
For the Brownies:
- Unsalted Sweet Cream Butter: Adds richness and moisture; also helps in creating a tender crumb.
- Canola Oil: Keeps the brownies moist and adds to their tender texture.
- Granulated Sugar: Sweetens the brownies and contributes to their texture.
- Light Brown Sugar: Adds moisture and a deeper, caramel-like flavor compared to white sugar.
- Eggs: Act as a binder, giving structure to the brownies.
- Instant Espresso Powder: Infuses the brownies with a deep coffee flavor.
- Warm Water: Dissolves the espresso powder and helps incorporate it into the batter.
- All-Purpose Flour: The main structure-forming ingredient, giving body to the brownies.
- Unsweetened Cocoa Powder: Provides the chocolate flavor.
- Kosher Salt: Enhances the flavors of the other ingredients.
- Baking Powder: A leavening agent that helps the brownies rise.
- Semi-Sweet Chocolate Chips: Add bits of melted chocolate throughout the brownies for extra chocolatey bursts.
For the Mocha Frosting:
- Unsalted Sweet Cream Butter (softened): Creates a creamy base for the frosting.
- Powdered Sugar: Sweetens and thickens the frosting.
- Heavy Whipping Cream: Adds creaminess and helps achieve a smooth texture.
- Espresso Powder: Adds a coffee flavor, complementing the chocolate.
For the Chocolate Ganache:
- Semi-Sweet Chocolate Chips: Forms the base of the ganache, providing a rich chocolate flavor.
- Heavy Whipping Cream: When heated and mixed with the chocolate chips, it creates a smooth, pourable ganache.
Making the Espresso Blend: In a small dish, mix together 2 tablespoons of espresso powder and ¼ cup of warm water, then put it aside.
Oven Setup: Turn your oven on to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
Preparing Wet Ingredients: In a big bowl, blend the melted butter, canola oil, and both sugars until they’re thoroughly mixed. Then, add in the eggs and the espresso mix you prepared earlier.
Mixing Dry Ingredients: In a separate large bowl, mix together the flour, cocoa powder, salt, and baking powder.
Combining Everything: Slowly add the dry ingredients into the wet mix, stirring until they’re just combined. Next, gently fold in the chocolate chips.
Baking Time: Pour the batter into your greased baking dish and bake it for 25-30 minutes, or until a toothpick comes out clean from the center. After baking, let it cool off completely.
Creating Mocha Frosting: In a small bowl, dissolve 4 tablespoons of espresso powder in ¼ cup of warm water. Using a mixer, whip the softened butter, powdered sugar, heavy cream, and espresso blend together until it’s smooth. Add more powdered sugar if necessary to get the right texture.
Frosting the Brownies: Once the brownies have cooled, spread the mocha frosting evenly on top.
Making Chocolate Ganache: Warm the heavy cream in a small saucepan until it starts boiling. Pour it over the chocolate chips in a medium bowl, wait a minute, then stir until it’s smooth. Put the ganache into a piping bag, cut the tip, and drizzle it over the frosted brownies.
Final Step: Chill the brownies in the refrigerator for an hour before slicing and serving them. Enjoy your creation!
Gooey Mocha Brownie Points (Tips and tricks )
- Quality Ingredients: Use high-quality cocoa powder and espresso powder for richer flavor. The better the quality, the more decadent your brownies will taste.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before you start. This helps them blend more smoothly into the batter.
- Melting Butter Correctly: When melting your butter, let it cool a bit before adding it to the sugars. Too hot, and it could affect the texture of your brownies.
- Dissolving Espresso Powder: Make sure the espresso powder is fully dissolved in warm water for a smooth, even flavor distribution. Clumps of espresso can lead to uneven flavoring.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make the brownies tough.
- Folding in Chocolate Chips: Fold the chocolate chips gently into the batter to avoid deflating it.
- Testing for Doneness: Use a toothpick to check if the brownies are done. It should come out with a few moist crumbs, but not wet batter. Overbaking can make them dry.
- Cooling Time: Allow the brownies to cool completely before frosting. This helps the frosting set properly and makes cutting easier.
- Smooth Frosting: For a smoother frosting, sift your powdered sugar to remove lumps before mixing.
- Ganache Consistency: For the ganache, if it’s too runny, let it sit for a few minutes to thicken up before drizzling.
- Cutting Brownies: For clean cuts, use a sharp knife and wipe it clean after each cut.
- Storage: Store any leftover brownies in an airtight container to keep them moist.
- Experiment with Flavors: Feel free to tweak the amount of espresso to suit your taste. You can also add nuts or white chocolate chips for a different twist.
- Serve Creatively: These brownies can be served warm with a scoop of vanilla ice cream for a delightful dessert experience.
Love chocolate? Check out these desserts as well!
- Chocolate Cheesecake With Ganache
- How to make German Chocolate Cake
- Moist Pumpkin Chocolate Texas Sheet Cake
Print this Gooey Mocha Brownies recipe, and save it for later!
Gooey Mocha Brownies
For the Brownies:
- 1 cup unsalted sweet cream butter melted and cooled
- 2 tablespoons canola oil
- 1¼ cups granulated sugar
- 1 cup light brown sugar firmly packed
- 4 large eggs
- 2 tablespoons instant espresso powder
- ¼ cup warm water
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
- In a small bowl, whisk 2 tablespoons espresso powder with ¼ cup warm water. Set aside.
- Heat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick baking spray.
- In a large bowl, whisk together the melted butter, canola oil, and sugars until well blended. Incorporate the eggs and the prepared espresso mixture.
- In another large bowl, combine flour, cocoa powder, salt, and baking powder.
- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a small bowl, dissolve 4 tablespoons espresso powder in ¼ cup warm water. In a stand mixer, beat together the softened butter, powdered sugar, heavy whipping cream, and the espresso mixture until smooth. If needed, add more powdered sugar to reach desired consistency.
- Spread the frosting evenly over the cooled brownies.
- Heat the heavy cream in a small pot until it begins to boil. Pour over the chocolate chips in a medium bowl, let sit for a minute, then whisk until smooth. Transfer to the piping bag, snip the tip, and drizzle over the frosted brownies.
- Refrigerate for an hour before cutting and serving. Enjoy!