Triple Chocolate Mocha Brownies
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?
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.