Dark Chocolate Mocha Brownies Recipe

4.5 6 10
Dark Chocolate Mocha Brownies Recipe
Dark Chocolate Mocha Brownies Recipe photo by Taste of Home
Publisher Photo

Dark Chocolate Mocha Brownies Recipe

Read Reviews
4.5 6 10
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 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
  • FROSTING:
  • 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

Directions

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 smooth. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate. Yield: 5 dozen.
Originally published as Dark Chocolate Mocha Brownies in Taste of Home October/November 1998, p29

  • 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
  • FROSTING:
  • 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
  1. 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.
  2. 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.
  3. For frosting, combine the butter, sour cream and vanilla until smooth. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate. Yield: 5 dozen.
Originally published as Dark Chocolate Mocha Brownies in Taste of Home October/November 1998, p29

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Reviews forDark Chocolate Mocha Brownies

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bwilkin User ID: 3339114 221988
Reviewed Mar. 4, 2015

"Much as I love chocolate I found these to be way too sweet. The frosting made them even richer, too rich for me. Won't make again."

MY REVIEW
kel dehnert User ID: 4315865 22689
Reviewed May. 28, 2013

"Very rich and delicious. The frosting and mocha brownie are really yummy. This is a highly requested recipe from friends and family."

MY REVIEW
Joscy User ID: 2694585 30565
Reviewed Nov. 10, 2012

"Thank You, Linda, for sharing your recipe. These are excellent!!"

MY REVIEW
Dizzaster User ID: 5318170 18480
Reviewed Sep. 22, 2010

"People just don't stop asking for these! I've yet to present them to someone who doesn't really like them, even without the frosting! I use Hershey's Special Dark cocoa powder. The nearly black coloring makes a pretty contrast with the white frosting."

MY REVIEW
misscamaro88 User ID: 3056165 54136
Reviewed Apr. 2, 2010

"This is my all-time favorite brownie recipe. Even people who don't like coffee flavors love these! They're very moist and they don't crumble. I've made them for many events and they're a tremendous success!"

MY REVIEW
kel dehnert User ID: 4315865 49005
Reviewed Aug. 1, 2009 Edited May. 28, 2013

"Great recipe! I'm making these today for my friends' son who requests them often."

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