Mocha Brownie Delight
Decadent espresso-infused brownies topped with silky mocha ganache
Indulge in the ultimate chocolate-coffee experience with our Mocha Brownie Delight! This recipe combines the rich, fudgy goodness of classic brownies with the bold flavor of espresso, creating a heavenly treat for coffee and chocolate lovers alike.
Our Mocha Brownie Delight features a dense, moist brownie base infused with freshly brewed espresso. The intense coffee flavor perfectly complements the deep chocolate notes, resulting in a complex and satisfying taste. Topped with a smooth, silky mocha ganache, these brownies offer a perfect balance of textures and flavors that will tantalize your taste buds and leave you craving more.
Why You’ll Love This Recipe
Get ready to fall in love with our Mocha Brownie Delight! Here's why you'll adore this recipe:
- Irresistible flavor combination: The perfect marriage of rich chocolate and bold coffee
- Impressive yet easy: Looks gourmet but surprisingly simple to make
- Versatile treat: Great for dessert, afternoon snacks, or special occasions
- Crowd-pleaser: A hit with both coffee enthusiasts and chocolate lovers
- Customizable: Easy to adjust the coffee intensity to suit your taste
Mocha Brownie Delight
Decadent espresso-infused brownies topped with silky mocha ganache
Equipment
- 9x13 inch baking pan
- Parchment paper
- Large microwave-safe bowl
- Mixing bowls
- Whisk
- Spatula
- Small saucepan
- Knife for cutting brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup freshly brewed espresso, cooled
- 1 cup semi-sweet chocolate chips
- For the ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons freshly brewed espresso, cooled
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.
- In a large microwave-safe bowl, melt the butter. Stir in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the cooled espresso and chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the brownies are cooling, prepare the ganache. Heat the heavy cream in a small saucepan until it just begins to simmer.
- Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth.
- Stir in the cooled espresso.
- Once the brownies have cooled completely, pour the ganache over the top and spread evenly.
- Refrigerate for at least 1 hour to set the ganache before cutting into squares.
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