These one-bowl mocha brownies, made with instant coffee, dark chocolate, cocoa, flour, sugar, and butter, take their kick from caffeine, their ease from everything coming together in a single bowl, and their raves from their spectacularly fudgy texture.
One-Bowl Mocha Brownies
- Quick Glance
- 10 M
- 45 M
- Makes 12 brownies
Preheat the oven to 350°F (176ºC). Butter an 8-by-8-inch glass baking dish.
In a large microwavable bowl, combine the chopped semisweet chocolate, butter, and 1 cup chocolate chips or chopped chocolate. Microwave on high for 1 1/2 minutes. (Alternately, you can melt the butter and chocolate in a heatproof bowl over but not touching simmering water.) Whisk together the melted butter and chocolate.
Whisk in the sugar, vanilla, flour, cocoa powder, and salt. Let cool for a minute or so and then whisk in the eggs and instant coffee or espresso granules. Whisk until the batter is smooth, about 1 minute. Fold in the remaining 1 cup chocolate chips or chopped chocolate. Scrape the batter into the baking dish.
Bake the brownies for 22 to 25 minutes. You can try to check the brownies for doneness by inserting a tester or toothpick in the center. Although since there are chunks of chocolate in the brownies, you can’t really be certain with the toothpick method as the toothpick may come out covered with gooey chocolate, so check the brownies for doneness in several places.
Let the brownies cool slightly in the pan on a wire rack before cutting and serving. Originally published April 5, 2013.
Recipe Testers' Reviews
My family really likes brownies but I don’t make them very often. That’s about to change. This simple one-bowl recipe works and is simply delicious. The brownies are rich, dense, chocolatey, moist parcels of yumminess! Everyone who tasted them loved them and the recipe couldn’t be easier. No more melting butter or chocolate, beating eggs into a batter individually, and making a mess in the kitchen. The coffee and cocoa enriched the taste factor and the unmelted chocolate chips added a bit of crunch.
Next time, I’ll add nuts. I didn’t have a glass pan so the brownies did take an extra 5 minutes to bake.
This recipe is the answer for every person who thinks that baking brownies from a mix is easier than from scratch. It was very quick to make—no more than 15 minutes to get them into the oven—and there wasn’t much to clean up, either. Even more important, though, was the superb flavor that came through in the finished product.
We like dark chocolate, so I used a dark chocolate bar, dark chocolate morsels, and dark chocolate cocoa powder. This went nicely with the coffee flavor in the batter. Unfortunately, I had oven problems, which caused the brownies to come out a little overcooked on the edges (not in any way the recipe’s fault). Even the crisp edges were tasty, if a bit too crunchy. My husband and I fought over the center pieces, which had our favorite brownie texture—soft and chewy. I will definitely be making these again.