3 Reviews

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.

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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.

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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!

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Christy Sowers May 07, 2005
Dark Chocolate Mocha Brownies