Mocha Double Chocolate Brownies

This brownie has both the flavor of chocolate and coffee.


36 brownies


1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine
1/3 cup water
1/4 cup pure instant coffee granules
2 cups (12 ounces) semi-sweet chocolate, chopped - divided use
3 large eggs
confectioners' (powdered) sugar


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan using Pan Release or cooking spray.

In a small bowl, combine flour, baking soda and salt. Set aside.

In a medium saucepan, heat sugar, butter, water and coffee granules over low heat until butter is melted. Remove from heat. Add 1 cup semi-sweet chocolate. Let stand for 2 to 3 minutes. Stir until smooth. Add eggs one at a time, stirring well after each addition. Stir in flour mixture. Stir in remaining 1 cup semi-sweet chocolate. Spread into prepared pan.

Bake for 18 to 25 minutes or until wooden pick inserted near center comes out still slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar before cutting.

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