“Coffee in your brownies.”
1hr 30mins
24 brownies

Ingredients Nutrition


  1. In a small bowl, stir the coffee powder and hot water until the powder is thoroughly dissolved and the mixture is smooth, about 1 minute; set aside to cool.
  2. Position oven rack in the lower third of the oven; preheat to 350°; butter and flour a 9x13 inch baking pan; set aside.
  3. In a bowl, whisk the flour, cocoa powder, baking soda, and salt until combined; set aside.
  4. Place the butter and chocolate in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
  5. Remove the top of the double boiler, then continue stirring, away from the heat, until the chocolate and butter are completely melted.
  6. In a slow thin stream, stirring all the while, pour in the coffee mixture, stir until the mixture is smooth and uniform, about 2 minutes; let cool 10 minutes.
  7. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on medium speed; continue beating until pale yellow and thick, about 6 minutes.
  8. Slowly pour in the chocolate mixture, beating all the while on medium speed and scraping down the sides of the bowl as needed.
  9. Continue beating until the mixture is smooth, about 2 minutes.
  10. With a wooden spoon or rubber spatula, stir in the flour mixture just until incorporated; do not beat.
  11. Pour the batter into prepared pan, spreading it gently to the corners.
  12. Bake for 25 minutes or until a pick comes out with a few moist crumbs attached; set pan on rack to cool for at least 30 minutes.
  13. Cut brownies into 24 pieces while they are still in the pan; carefully removed them with an offset spatula.
  14. Serve immediately or let cool completely.
  15. **These brownies are good on their own or can be frosted with a mocha frosting.

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