You know, for as many posts as I’ve written about how I’m not really into coffee… I make a lot of coffee flavored desserts. Now, I already know what you’re thinking, MOCHA BROWNIES?! And yes, Mocha, like your Sunday afternoon go to Starbucks drink after Church Service. That warm, chocolatey beverage topped with beyond amazing vanilla whipped cream. Well, this is my friends is WAAYY better than a coffee beverage, for a few reasons. Firstly, you can make one pan and eat it for several days. Second, it doesn’t get cold while I talk my toddler out of a tantrum. Third, I can eat them after 5pm without getting heartburn and insomnia (I’m getting old, I know.)
These brownies NEVER disappoint. A dark chocolate brownie made with instant espresso powder and its secret ingredient…. dark chocolate bars! Now, for me personally I love the taste of a warm fudgy brownie without frosting. A good brownie doesn’t need frosting!
The magic part of it all? Well – this brownie is so good, it can get you out of some tough scrapes. You know, like when you have to tell your hubby you forgot to pick up his lunch before you came home from a day of shopping with the girls. This brownie might save not only your life, but your MARRIAGE!
- 1 cup sugar
- A dash of kosher salt
- 4 eggs
- 1 cup brown sugar
- 4 oz butter (melted)
- 4 oz vegetable oil
- 1 1/4 cups cocoa powder
- 1 tbs instant espresso powder
- 2 tsp vanilla extract
- 1/2 cup flour
- Chopped dark chocolate bar, about 5 oz, or 1 cup of rough chunks.
- Prepare an 8 or 9 inch brownie pan and preheat your oven to 300°.
- Combine eggs and sugars until well mixed in a large mixing bowl. To incorporate air and create a better texture, whisk vigorously until mixture is a shade lighter and appears fluffy.
- Sift together the remaining dry ingredients, and then add the dry to the butter mixture a little at a time until just combined. Gently fold in the chocolate chunks.
- Pour batter into your prepared pan and bake for 45 minutes. After 45 minutes, poke a toothpick into the center. If it comes out clean – you are done! You might want to test a couple of spots to make sure you didn’t hit a chocolate chunk.
- Allow brownies to cool before cutting into them. (I know, it is hard. But it really does make a difference in their shape!)