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Mocha Truffle Brownies

 Mocha Truffle Brownies
My husband is a chocolate lover, so I bake brownies about once a week. This mouthwatering variety is one of his favorites and so simple to make.—Margaret Roberts, Kuna, Idaho
78 ServingsPrep: 30 min. + cooling Bake: 30 min. + chilling


  • 1-1/4 cups semisweet chocolate chips
  • 1/2 cup butter
  • 1 teaspoon instant coffee granules
  • 2 tablespoons hot water
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • GLAZE:
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening


  • In a heavy saucepan or microwave, melt chips and butter. Stir until
  • smooth; cool for 5 minutes. Dissolve coffee granules in hot water;
  • set aside. In a large bowl, beat eggs and brown sugar; beat on
  • medium for 1 minute. Stir in chocolate mixture and coffee. Combine
  • flour and baking powder; gradually add to chocolate mixture.

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Mocha Truffle Brownies (continued)

Directions (continued)

  • Transfer to a greased 9-in. square baking pan. Bake at 350° for
  • 30-35 minutes or until a toothpick inserted near the center comes
  • out with moist crumbs. Cool completely on a wire rack.
  • For filling, dissolve coffee granules in water; set aside. In a small
  • bowl, beat cream cheese until smooth. Beat in confectioners' sugar,
  • melted chocolate and coffee. Spread over brownies.
  • For glaze, melt the chocolate chips and shortening in a heavy
  • saucepan or microwave; stir until smooth. Drizzle over filling.
  • Refrigerate for at least 2 hours before cutting. Store in the
  • refrigerator. Yield: about 6-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 63 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 26 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.