Dark Chocolate Mocha Brownies

Total Time
Prep 30 mins
Cook 30 mins

"Dark chocolate is a favorite around our house, so these frosted brownies are a hit. I came up with this treat by reworking a recipe I've used for a long time." This is from taste of home.

Ingredients Nutrition


  1. In a mixing bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; add to sugar mixture and mix well. Stir in chocolate. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
  2. For frosting, combine the butter, sour cream and vanilla; mix well. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.
Most Helpful

I'm all about the dark chocolate. So delicious, simple, and people-pleasing; even without the frosting they are absolutely wonderful. Once, I even made the mistake of using baking soda instead of powder, and they were STILL good! I use the freeze-dried espresso powder from King Arthur Baking Company, and it works like a charm.

A Messy Cook November 14, 2008

These were fantastic: moist and dense, chocolatey with a definite discernable coffee undertone. I was looking for an unfrosted mocha brownie, and this worked perfectly - I skipped the frosting. I substituted semi-sweet chocolate chips for the chopped chocolate (used about a half cup). I cooked about a half hour; they looked a little underdone when I took them out except at the edges, but a toothpick only brought a damp crumb up (look out for the chocolate chips when testing!). This is a keeper - the kind of thing you might have a bit of with coffee at a fancy restaurant.

Mymble January 27, 2007

These were very good. I didn't add frosting to them, and they were still fantastic and moist with lots of rich mocha flavor. Never had a brownie with instant coffee in it before, but now I will be making these a lot. Thanks for a great recipe!

Christy Sowers May 07, 2005