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Mocha Brownies

 Mocha Brownies
"My husband doesn't drink coffee, but he loves the taste of these delightful brownies," says Suzanne Strocsher of Bothell, Washington.
36 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/2 cup water
  • 1/4 cup canola oil
  • 1 egg
  • 2 teaspoons instant coffee granules
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • FILLING:
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 teaspoons instant coffee granules
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped walnuts
  • 3/4 cup semisweet chocolate chips
  • ICING:
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 1/4 teaspoon instant coffee granules
  • 1 to 2 teaspoons milk

Directions

  • In a large bowl, combine the first six ingredients. Spread into a
  • greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35
  • minutes or until a toothpick inserted near the center comes out
  • clean (do not overbake).

2 of 2

Mocha Brownies (continued)

Directions (continued)

  • Meanwhile, in a small bowl, cream butter and sugar until light and
  • fluffy. Beat in the egg, coffee and vanilla until well blended. Stir
  • in walnuts and chocolate chips. Spread over brownies. Bake at
  • 350° for 17 minutes or until set. Cool on a wire rack.
  • For icing, in a small saucepan melt the chocolate chips and butter
  • over low heat until chips are melted, stirring constantly. Whisk in
  • coffee and enough milk to reach a drizzling consistency. Drizzle
  • over warm brownies. Cool before cutting. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 160 calories, 9 g fat (3 g saturated fat), 16 mg cholesterol, 84 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.