Mocha Espresso Brownies
Rich, fudgy, and irresistibly aromatic, these Mocha Espresso Brownies are a coffee lover’s dream. Dark chocolate meets a shot of bold espresso for an indulgent treat with a deep, sophisticated flavour and just the right hint of bitterness to balance the sweetness. Perfect for afternoon pick-me-ups or after-dinner decadence.
How long will it take?
45 minutes
What’s the serving size?
makes 16
What do I need?
- 200 g dark chocolate, chopped
- 150 g unsalted butter, cubed
- 1 tbsp instant espresso powder or 1 shot brewed espresso, cooled
- 220 g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 110 g plain flour
- 2 tbsp cocoa powder
- ¼ tsp salt
- Icing sugar, for dusting
How do I make it?
- Preheat oven to 170C.
- Grease and line a 20-centimetre square baking tin with baking paper.
- In a heatproof bowl set over a pan of simmering water, gently melt chocolate and butter together. Stir until smooth, then remove from heat.
- Stir in the espresso powder or brewed espresso while the mixture is still warm, then let it cool slightly.
- Whisk in sugar, then add eggs one at a time, beating until glossy. Stir through vanilla.
- Sift in flour and cocoa powder. Add salt and gently fold until just combined, don’t overmix.
- Pour batter into prepared tin and smooth the top. Bake for 25–30 minutes, or until the edges are set and the centre is just slightly soft - a skewer should come out with a few moist crumbs.
- Allow to cool completely in the tin before dusting with icing sugar and slicing into squares.
- Serve topped with vanilla ice cream, if desired.
TOP TIPS
- For an even more indulgent version, serve warm brownies with a scoop of vanilla ice cream and a shot of hot espresso — turning them into brownie affogato squares.
