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Baker's Chocolate and Mocha Sweethearts

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“These are a delight to have for your favorite Valentine, or to just leave as squares and have anytime of the year!!”
30 brownies

Ingredients Nutrition

  • 4 squares bvaker's unsweetened chocolate
  • 34 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 12 cup instant coffee (maxwell House Instant Coffee Beverage Mix, any flavor)
  • 2 tablespoons unsweetened cocoa powder


  1. Heat oven to 350°F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil; set aside.
  3. Microwave unsweetened chocolate and butter in microwaveable bowl on medium 2 minutes, or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and instant coffee; stir until well blended. Spread into prepared pan.
  4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (do not overbake). Cool in pan. Use foil handles to remove brownies from pan. Cut brownie into shapes using 1 1/2 -inch heart-shaped cookie cutter; sprinkled with cocoa powder. Reserve brownie scraps for snacking or another use.
  5. NOTE: Reduce temperature to 325F if using a 13x9-inch baking dish.
  6. SPECIAL EXTRA: Dip tops of brownies in 6 melted squares Baker's semi-sweet chocolate. Refrigerate until chocolate is firm.
  7. CREATIVE LEFTOVERS: Store brownie scraps in resealable bag at room temperature. For a quick and easy dessert, prepare 1 package (4 serving size) Jell-o Chocolate Flavored and Instant Pudding with milk as directed. Stir in brownie scraps. Refrigerate 5 minutes or until ready.

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