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Now I know people are still in “new year, new me” mode, but we all deserve a cheat day and a sweet treat every now and then. And when we have one, make it count right? Triple chocolate mocha brownies are everything you love in a chocolate dessert…times 3…plus coffee! What is not to love about something so indulgent?
I am not a “sweets” person but when I am craving something sweet, I CANNOT resist gooey, fudgy brownies. So when I make them at home, I can’t stop with a simple batter, I need to amp it up. And these brownies are made with melted semi-sweet chocolate, cocoa powder, AND dark chocolate chips. As if that isn’t enough, they get infused with coffee (which LOVES to be paired with chocolate) and topped with a chocolate mocha frosting.
Coffee Concentrate
The secret weapon of this recipe is a coffee concentrate. Sounds super fancy or expensive but I promise it isn’t! All you need is to brew a strong cup of your favorite coffee. Pour it into a sauce pot and simmer over medium heat until it reduces by about 3/4. You want to have about 1/4 cup, or 4 tbsp, of coffee left after you are done. Remove this from the heat to prevent scorching and set aside to cool.
You can also take 1/2 tbsp of instant coffee and mix it with 1/4 cup of water. This will be a tad stronger though so use a bit more conservatively, unless you aren’t afraid of that coffee flavor!
Triple Chocolate Mocha Brownies
Now that the secret weapon is done, let’s make some brownies! Begin by melting 1/2 cup of semisweet chocolate chips with 1 stick of butter (1/2 cup) in a sauce pot over medium low heat. Be careful not to heat this too fast or the chocolate will seize. Once melted and whisked together, remove the chocolate from the heat and allow to cool for about 15 minutes. You can also place in the fridge to cool faster, but watch carefully as you do not want the chocolate to solidify.
Once cooled, add 2/3 cup of brown sugar and 1/3 cup of granulated sugar to the chocolate. Next, add in 3 eggs, one at a time, to the mixture. Whisk in the eggs and make sure each is completely incorporated before adding the next. Next, add in 2-3 tablespoons of the coffee concentrate, based on the level of coffee intensity you prefer. When combined, sift in 3/4 cup of all purpose flour, 1/4 cup of cocoa powder, and 1/8 tsp of salt. When the batter comes together,fold in 1/4 cup (2oz) of semi sweet chocolate chips and 1/4 cup of dark chocolate chips
Pour the batter into an 8×8 or 9×9 inch square baking pan that is greased and/or lined with parchment paper. Bake in a 350 degree oven for 30-35 minutes, or until an inserted fork or toothpick comes out clean. Move the pan to a baking rack and let the brownies cool completely.
Mocha Frosting
While the brownies cool, start on the piece de resistance, the mocha frosting! These start the same way the brownies did, with melted chocolate. Begin by melting 1/4 cup of semisweet chocolate chips with 1/2 stick of butter (1/4 cup) in a sauce pot over medium low heat. Once melted and whisked together, remove the chocolate from the heat and allow to cool for about 15 minutes. Like the brownies, you can also place in the fridge to cool faster, but watch carefully as you do not want the chocolate to solidify.
After the chocolate has cooled a little, whisk in 1 tbsp of the coffee concentrate and 2 tbsp of heavy cream or milk. Sift in 2 cups of powdered sugar and a pinch of salt. Whisk until the frosting is light and fluffy! If the consistency is too thick, add in more heavy cream or milk, 1-2 tbsp at a time until the desired texture is reached. If it is too thin, stir in 2 tbsp of powdered sugar at a time to thicken.
Frost the cooled brownies with the whipped frosting. Top them with 16 chocolate covered espresso beans, evenly spaced out. I like to refrigerate the brownies at this point for about 20 minutes to let the frosting solidify. This is totally optional but helps to cut them cleaner. Dip a sharp knife in hot water and cut the brownies into 4 rows, then 4 columns to make 16 even pieces. Now enjoy with a cup of milk or, of course, coffee!
Want More Dessert Ideas?
- Peach Cobbler Cheesecake
- Raspberry Lemonade Blondies
- White Peach Sangria Cupcakes
- Margarita Cookies
- Snickers Cookies
- Cinnamon Apple Cream Cheese Bundt Cake
Triple Chocolate Mocha Brownies
Ingredients
Coffee Concentrate
- 8 oz strong brewed coffee
Triple Chocolate Mocha Brownies
- 1 stick unsalted butter ½ cup
- 1¼ cup semi sweet chocolate 10 oz, divided
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 3 eggs
- 2-3 tbsp coffee concentrate
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ⅛ tsp salt
- ¼ cup dark chocolate chips 4 oz
Mocha Frosting
- ¼ cup unsalted butter 4 tbsp
- ¼ cup semi sweet chocolate chips 2 oz
- 1 tbsp coffee concentrate
- 2 tbsp heavy cream or milk
- 2 cups powdered sugar
- ⅛ tsp salt
- 16 chocolate covered espresso beans optional, for garnish
Instructions
Coffee Concentrate
- Brew one strong cup of coffee and pour into a sauce pot over medium high heat. Allow to simmer until it reduces by ¾, leaving about ¼ of a cup, or 4 tbsp.
- Set aside and allow to cool
Triple Chocolate Mocha Brownies
- Preheat the oven to 350°
- Begin by melting butter and 1 cup semi sweet chocolate in a sauce pot over medium low heat. Once completely melted and whisked together, transfer to a heat-proof mixing bowl and allow to cool at room temperature for 15 minutes. You can place in the fridge to reduce the cooling time, but do not let the chocolate solidify
- Once cooled slightly, add brown and granulated sugar to the chocolate. Next, add in eggs, one at a time, completely incorporating the entire egg before adding the next.
- Pour in 2-3 tbsp of the coffee concentrate and whisk to combine. Carefully sift in flour and salt, and mix to completely combine. Finally, fold in remaining semi-sweet chocolate and dark chocolate chips.
- Pour batter into a greased or lined 8x8 or 9x9in square pan and bake for 30-35 minutes, until a fork or toothpick comes out clean.
- Place pan on a baking rack and cool completely.
Mocha Frosting
- While the brownies bake, melt chocolate and butter in a sauce pot over medium low heat. Once completely melted and whisked together, transfer to a heat-proof mixing bowl and allow to cool at room temperature for 15 minutes. You can place in the fridge to reduce the cooling time, but do not let the chocolate solidify
- Once cooled, whisk in coffee concentrate and heavy cream. Sift in powdered sugar and salt, whisking until the frosting is fluffy. Add additional milk 1-2 tsp at a time if the frosting is too thick.
- Frost cooled brownies and top with espresso beans. Cut into 4 columns and 4 rows with a knife dipped in hot water and serve.
