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To make delightful mocha espresso brownies, gather these key ingredients: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 tablespoon instant espresso powder - 1 cup semi-sweet chocolate chips These elements create a rich and chocolatey base that pairs perfectly with espresso. You can enhance your brownies with these optional add-ins: - 1/2 cup chopped walnuts - Powdered sugar for dusting Adding walnuts gives a nice crunch. Dusting with powdered sugar adds a sweet touch. To prepare these brownies, you will need: - A 9x13-inch baking pan - Mixing bowls - A whisk or spatula - An oven Using the right tools makes baking easier and more fun. Get ready to enjoy some delicious brownies! {{ingredient_image_1}} First, you need to prepare your oven and pan. Preheat your oven to 350°F (175°C). This temperature ensures even baking. Next, take a 9x13-inch baking pan and grease it well. Use butter or non-stick spray. This step helps the brownies come out easily later. Now, let’s make the brownie batter. In a large mixing bowl, pour in 1 cup of melted butter and 2 cups of granulated sugar. Stir them together until they blend well. It should look smooth and shiny. Next, add 4 large eggs, one at a time. Mix well after each egg. Then, stir in 1 teaspoon of vanilla extract. In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of instant espresso powder. This helps mix the dry ingredients and removes lumps. Gradually fold this mixture into the wet ingredients. Be gentle and don’t overmix. Finally, fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts. These add great flavor and texture. Pour the batter into your greased baking pan. Spread it evenly to ensure it bakes well. Place the pan in your preheated oven. Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Once done, take the pan out and let it cool on a wire rack for about 15 minutes. This cooling time helps the brownies set. After they cool, cut them into squares. If you want, dust the top with powdered sugar for a nice finish. Enjoy your rich and decadent mocha espresso brownies! To make perfect brownies, start by measuring your ingredients accurately. Use a kitchen scale for the best results. Always melt the butter and let it cool slightly. This method gives the brownies a nice texture. Mix the butter and sugar well. Combine them until creamy, then add eggs one by one. This step helps create a rich and moist brownie. To boost the mocha and espresso taste, use high-quality instant espresso powder. You can add more if you like a stronger coffee flavor. Adding a pinch of salt can enhance the sweetness and richness. Mixing in semi-sweet chocolate chips also adds depth. Try pairing the brownies with a scoop of coffee ice cream for an extra treat. One common mistake is overmixing the batter. This can make brownies tough. Always mix just until combined. Another mistake is not letting brownies cool before cutting. Cutting too soon can make them fall apart. Also, avoid baking them for too long. Check for doneness with a toothpick; it should come out with some moist crumbs, not clean. Pro Tips Use Fresh Espresso Powder: Ensure your instant espresso powder is fresh for the best flavor. Older powders can lose potency and affect the overall taste of your brownies. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough brownies. Check for Doneness: Since ovens vary, start checking your brownies a few minutes before the suggested baking time. They should be set but still slightly moist in the center. Enhance with Toppings: Consider adding a drizzle of chocolate or caramel sauce on top after cooling for an extra indulgent touch! {{image_2}} You can make a gluten-free version of these brownies. Use a gluten-free flour blend instead of all-purpose flour. Most blends work well in recipes like this. Just swap it out 1:1. This change lets everyone enjoy the rich taste without the gluten. For a vegan option, you have some easy swaps. Replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use coconut oil instead of butter. This keeps the rich flavor while making it plant-based. You can also play with nuts and chocolate types. Try pecans or almonds for a different crunch. You can use dark chocolate chips for a more intense flavor. White chocolate chips add a sweet twist. Mix and match to find your favorite combo! To keep your mocha espresso brownies fresh, place them in an airtight container. This helps lock in moisture. Store them at room temperature for up to four days. If you want to keep them longer, refrigeration is an option. Just remember, brownies can dry out in the fridge. For best results, wrap them in plastic wrap before placing them in a container. If you want to save your brownies for later, freezing works great. First, allow them to cool completely. Then, cut the brownies into squares. Wrap each square in plastic wrap tightly. Place the wrapped brownies in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to enjoy, just take out what you need. To reheat brownies, first, let them thaw if frozen. You can microwave them for about 10-15 seconds for a warm treat. If you prefer the oven, preheat it to 350°F. Place the brownies on a baking sheet and heat them for about 5-10 minutes. This keeps them soft and gooey. Add a scoop of ice cream on top for an extra special treat! Yes, you can use different types of chocolate. Dark chocolate gives a richer taste. Milk chocolate adds sweetness and creaminess. I suggest using semi-sweet chocolate chips for balance. You can mix and match for fun flavors. You can check if brownies are done using a toothpick. Insert it in the center. If it comes out with a few moist crumbs, they are ready. If it’s wet with batter, bake for a few more minutes. Remember, they will continue to cook as they cool. If your brownies are too fudgy, try baking them a bit longer. Check them every few minutes after the 25-minute mark. You can also reduce the butter next time. Adjusting the baking time or ingredients helps achieve the desired texture. Yes, you can use brewed coffee instead of espresso powder. Use about 1 tablespoon of strong coffee for every teaspoon of espresso powder. This swap adds a different flavor but still gives that rich mocha taste. You now have all the tools to bake delicious mocha espresso brownies. We covered the main ingredients, step-by-step instructions, and tips for perfect results. Don't forget the cool variations, like gluten-free and vegan options. Storing your brownies properly keeps them fresh for longer. Remember, if you run into problems, I’ve answered common questions in the FAQ section. Use these tips to make your brownies a hit with family and friends. Enjoy the process, and happy baking!

Mocha Espresso Brownies

Deliciously rich brownies infused with espresso and chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 2 salt
  • 1 tablespoon instant espresso powder
  • 1 cup semi-sweet chocolate chips
  • 1 2 chopped walnuts (optional)
  • to taste powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well blended.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, instant espresso powder, baking powder, and salt.
  • Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • Fold in the semi-sweet chocolate chips and chopped walnuts (if using).
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Let the brownies cool in the pan on a wire rack for about 15 minutes before cutting them into squares.
  • If desired, dust the top with powdered sugar before serving.

Notes

Dust with powdered sugar for an elegant finish.
Keyword brownies, chocolate, espresso