Updated on April 19th, 2019
One of my favorite types of brownies is mocha brownies. If you are the type of person that likes to sit down and have a brownie along with a cup of coffee, these are perfect for you! The brownies use instant coffee and cocoa to give them that amazing and rich flavor. The highlight of this recipe is the coffee frosting. The coffee frosting is very delicious and you can adjust the amount of instant coffee in it to your taste. I would recommend about 2 teaspoons but if you want a stronger flavor, I would say go with 3. These mocha brownies are very easy to make and really moist. Enjoy.
Mocha Brownies Recipe
Ingredients
Scale
- Brownies-
- ½ cup shortening
- ½ cup butter
- 1 cup of cocoa
- 2 cups of sugar
- 1 tablespoon hot water
- 4 teaspoons instant coffee
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup flour
- ½ teaspoon salt
- Frosting-
- ½ cup butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 ½ tablespoons milk
- 2 teaspoons instant coffee
Instructions
- Preheat your oven to 350 degrees. Line a 9 x 13” baking dish with tin foil and lightly grease It lightly.
- Melt butter and shortening in the microwave or on the stove top.
Pour melted butter and shortening into a large mixing bowl. Add cocoa and blend in well. Add sugar and mix well. Dissolve instant coffee in a tablespoon of hot water and mix into the cocoa mixture. - Add eggs one at a time and beat in well by hand. Stir in vanilla, flour, and salt. Pour mixture into the baking dish and spread out evenly.
Bake for 25-30 minutes. Remove from the oven and allow to fully cool. - While brownies are cooling. To make the frosting – In a bowl cream butter and vanilla. Add powdered sugar and beat on medium speed. Dissolve instant coffee in milk and add to the mixture. Beat until light and fluffy.
- Spread the frosting over the cooled brownies.
Hi,
Why like the pan with foil and then grease? Why not just grease the pan? If is for an ease of removal?
Best,
Van
Van – I line the pan with foil so I can just pull the brownies out easily, lay them out flat like a pizza and cut them. I find it works extremely well 🙂
It’s funny you should post this, I was watching Ina on foodnetwork and she said how coffee brings out the best in chocolate! Thanks for the recipe!
tnx for this one. i’ll try this as soon as i can buy cocoa. i’m not sure where i could get cocoa here in uae.
ingat… :p
Thank you so very much for the recipe!I can’t wait to try this!
I love the taste of mocha in desserts but I’ve stopped making them as my daughter hates coffee. I want to make these brownies right now.
I’m not familiar with shortening and not sure I can find it around where I live, if I just replace the shortening with another half cup of butter, would it make any difference to the brownie? or what would you suggest I substitute it with? thanks.
bella – another half cup of butter instead of the shortening would work just fine. enjoy.
I use tinfoil in my baking pans, too. 🙂 And these brownies don`t need a cup of coffee as an excuse to eat them, I think I`d just be able to do that for no particular reason at all!
Can’t wait to try love coffee and chocolate together.
I want one of these right now! They look incredible! Great photos! Thanks for sharing!
Great photos!
I am definitely craving brownies now.
another delicious recipe! thank you for sharing (what a buzz with the coffee in them!!)
This looks amazing too. I’m loving your site!
I will have to give these a try. Thanks for brownie recipe!
These were excellent. Thank you. 🙂
These are my absolute favorite brownies ever. I’ve made three pans in a week. Thank you, thank you, thank you!
Assalaam,
Today, i made my Own Mocha Brownies instead of Cappucino … itz baking right now 😉
& ur Mocha r looking great & Tasty … i liked ur Frosting, but i m out of Butter 🙁
Thank u
I really loved the frosting. It’s a kind of a cappuccino frosting, and to enhance that I used half and half in place of milk which really boosted the creaminess and added to the cappuccino-iness. After all there’s already a 1/2 c of butter so what’s the bother of a few extra calories of half and half. The brownie itself reminded in me flavor and texture of a ready good boxed brownie. I loved the fact I didn’t have to break out a double boiler to melt chocolate. This one is going in my database as a keeper.
I’ve been using your recipe for a couple of years now, and I just have to compliment you again on how delicious it is. It is my ‘go to’ teacher/staff treat to hand out and all I get are raving comments on how good it is… their eyes literally bulge out after they take a bite. thank you for making me look so good! (and I always email them the link to this page!!) thank you again!!
I just found this recipe, and I’m excited to try it! My question is: does the frosting spoil if left out at room temperature since it has milk in it? Would I need to refrigerate the leftover brownies?
Lindsey- I would recommend refrigerating the frosting and the leftover brownies.
I wonder if they would taste just as good without the icing? It looks awesome, but it also looks like lots of calories!!
jen – I have never tried these brownies without the frosting. If you do try it, please let everyone know how it turns out. Thanks.