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Dark Chocolate Mocha Brownies

 Dark Chocolate Mocha Brownies
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. We have six children, and these brownies disappear so fast I sometimes wonder if I actually made a batch. -Linda McCoy, Oostburg, Wisconsin
60 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 2 cups packed brown sugar
  • 1 cup butter, melted
  • 3 eggs
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1/4 butter, melted
  • 3 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 2-3/4 to 3 cups confectioners' sugar
  • 2 ounces grated bittersweet chocolate


  • In a large 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; gradually add to sugar mixture. Stir in
  • chocolate.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • For frosting, combine the butter, sour cream and vanilla until

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Dark Chocolate Mocha Brownies (continued)

Directions (continued)

  • smooth. Gradually stir in sugar until frosting is smooth and reaches
  • desired consistency. Frost brownies. Sprinkle with grated chocolate.
  • Yield: 5 dozen.