One-Bowl Mocha Brownies

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.

Six one-bowl mocha brownies on wood

If you’re willing to spend the time to make brownies, consider really splurging and making gooey, fudgy, soul-satiatingly messy brownies. All the better if said brownies can be made even more worthwhile and memorable by slipping in a little mocha flavor. And having everything come together with minimal cleanup? Priceless. Which is exactly how we feel about these mocha brownies.–Renee Schettler

One-Bowl Mocha Brownies

  • Quick Glance
  • (2)
  • 10 M
  • 45 M
  • Makes 12 brownies
5/5 - 2 reviews
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Ingredients


Directions

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.

Tester tip: If you like your brownies less gooey, you may need to leave them in the oven a touch longer.

Let the brownies cool slightly in the pan on a wire rack before cutting and serving. Originally published April 5, 2013.

Print RecipeBuy the The $5 Dinner Mom One-Dish Dinners Cookbook cookbook

Want it? Click it.

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.

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