Mocha Brownies With Coffee Glaze
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This rich and fudgy mocha brownies from scratch recipe is packed with brewed coffee and chocolate flavors. The coffee glaze on top makes them very decadent.
*Thank you Ninja Coffee Bar System for sponsoring today’s post so that I could share this mocha brownies with coffee glaze recipe with all of you. This post may also include affiliate links of products that I use all the time and highly recommend. I may receive a small compensation if you make a purchase.*
Even though I adore my fudgy brownies with crackly tops recipe, I am always prepared to experiment in the kitchen and develop NEW brownie recipes.
These easy mocha brownies from scratch were made, using two of of my FAVORITE ingredients: Chocolate and Coffee!
Imagine the STRONG flavors of coffee and chocolate DANCING with each other in pure fudgy bliss… hehe.
Ebooks by Cakewhiz
No wonder this batch of coffee brownies was gone in half a day…lol.
This recipe is truly designed for coffee loving chocoholics!
They are very RICH and FUDGY and packed with intense coffee flavor.
The coffee flavor comes from TWO ingredients:
- Espresso powder
- Strongly brewed coffee
Here are some TIPS for making PERFECT mocha brownies with coffee glaze:
- Your brownies are only as good as the ingredients you use. Use the BEST QUALITY of coffee and cocoa powder you can find.
- Brewed coffee should be at room temperature. Do not use boiling hot coffee.
- This brownie recipe is made with cocoa powder. Do not replace that with melted chocolate because the texture will change.
- Be very careful NOT to burn the sugar and butter mixture. You can prepare the mixture in a saucepan or the microwave.
- You MUST cool down the sugar mixture before adding the rest of the ingredients or else the eggs will start cooking in this hot mixture.
- DON’T skip the coffee glaze. It really takes these brownies over the top and you can truly taste the chocolate and coffee flavors bursting in your mouth.
- Brownies are ready when an inserted toothpick in the center comes out with a few sticky crumbs. If it comes out dry, you have over-baked your brownies. They will still taste great but won’t be as fudgy.
- You can omit walnuts in this recipe OR replace them with any other nut you like.
- If you like really ooey gooey brownies, under-bake these brownies. They won’t be fully cooked through but they are soooooooo good! I suggest baking for only 20 minutes for this ooey gooey texture.
- Store leftover brownies in an airtight container in the fridge for up to 3 days.
I used the Ninja Coffee Bar System with a built-in frother to prepare the brewed coffee in today’s brownie recipe.
Honestly, hubby and I are OBSESSED with this system, making all types of hot and cold caffeinated beverages.
So far, we have made mocha latte, frappuccino, salted caramel latte, espresso, macchiato, cappuccino and God knows what else!
That frother is seriously the more INCREDIBLE thing ever!
Now, you can have the same froth and flavor in your coffee that you could previously only get from your favorite coffee shops.
Honestly, I had another coffee maker in my kitchen, which is now sitting in the basement because I LOVEEEE this one!
I am even getting this for my sister’s birthday (who is hopefully not reading this post…lol!).
If you liked this recipe, you may like some of these other mocha recipes too:
Mocha Brownies With Coffee Glaze
- 1 cup Sugar Granulated
- ½ cup Brown sugar
- ¾ cup Butter Unsalted
- ¼ cup Coffee Strongly brewed
- ½ cup Cocoa powder Unsweetened
- 1 tsp Espresso powder
- 3 Eggs Large room temperature
- 1 teaspoon Vanilla extract
- 1 cup Flour All-purpose
- ¼ cup Walnuts Roughly chopped
- 1½ tbsp Coffee Strongly brewed
- 1 cup Sugar Powdered
- ¼ cup Sprinkles
In a deep microwave safe-bowl, add butter and melt in the microwave.
Stir in granulated sugar and brown sugar and melt again for 30 seconds OR until the sugar and butter start to bubble slightly. Make sure not to burn this mixture.
Place this saucepan in the freezer for 10 minutes so as to cool down the mixture slightly.
Add flour and mix until just combined.
Stir in the walnuts.
Pour this batter in a rectangular pan (Dimensions: 9x9x2), lined with foil paper and sprayed with oil. Bake at 350 degrees for about 25-28 minutes or until an inserted toothpick comes out with a few sticky crumbs. If it comes out dry, you have over-baked your brownies.
Allow the brownies to cool down completely while you prepare the coffee glaze.
In a mixing bowl, mix together the brewed coffee and powdered sugar until glaze is thick and smooth.
Use a sharp knife to cut square shaped brownie pieces.
Spread a little glaze on top of each piece and toss some sprinkles. Enjoy!
- Read all my tips above.
- Store leftovers in a sealed container in the fridge for up to 3 days.
Well, that’s all for today.
Until next time, tata my lovelies!