Mocha Brownies

READY IN: 20mins
Recipe by riggyrigrig

Rich brownies with a hint of coffee flavor

Top Review by Annacia

I cut the recipe in half, skipped the nuts (DH won't eat them) and used Splenda for the sugar. I got 10 soft, delicious and so satisfying brownies. I felt the same as Muffin, that no extra sugar (or in my case Splenda) was needed. DH and I each had one for dessert this evening, yummmm. Made for PAC, Spring 2014.

Ingredients Nutrition


  1. Melt 1 cup butter + 1 cup unsweetened cocoa in sauce pan over low heat (it's easier to almost melt the butter first and then add the cocoa).
  2. Remove from heat and add 2 cups sugar, 4 large eggs, 1 cup flour, 1 cup chopped nuts (I use walnuts), 1 teaspoons vanilla and 1/4 teaspoons salt.
  3. Spread over buttered 9 x 13 pan. Bake 350 degrees for 25 minutes. Test with toothpick in center until almost clean.
  4. Let brownies cool.
  5. Melt 3/4 stick butter and 1/2 cup cocoa. Remove from heat and stir in 1/4 cup boiling water with 1 heaping teaspoons instant coffee. Add 2 cups confectioner's sugar. Beat until smooth. You can use a whisk. Add more sugar or more water to get good consistency (not too thick and not too runny). Spread on cooled cake and refrigerate 1 hour.
  6. Note: You do not need to use beaters for the brownie recipe. I wooden spoon or a rubber spatula will work well.

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