Mocha Brownies

59 Ratings
  • 5 11
  • 4 6
  • 3 24
  • 2 14
  • 1 4

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Everyday Food, May 2007

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Recipe Summary

prep:
15 mins
total:
3 hrs
Yield:
Makes 16
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Ingredients

Directions

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

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  • Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.

  • Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

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Reviews (32)

59 Ratings
  • 5 11
  • 4 6
  • 3 24
  • 2 14
  • 1 4
Martha Stewart Member
08/16/2012
Great one, bake for 28 min.
Martha Stewart Member
06/27/2011
mykele: I totally agree with your post. I looked at that baking time and it's way off. I would go with 25-35 minutes too.
Martha Stewart Member
06/27/2011
I am a bit puzzled with the baking time. Most brownie recipes in the 8 or 9 inch pans take about 25 to35 minutes at most. If anyone has baked this recipe, please post the baking time that you used. Thank you in advance, Mykele
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Martha Stewart Member
05/30/2011
Sorry my bake time was a typo lol. I baked for 50 mins and it was too long.
Martha Stewart Member
05/30/2011
Bake time is a typo for sure as others have stated. I baked for 40 mins, waaaay too long. I would like to try it again at around 30 mins. I made the Deep Dark brownies and they were awesome!
Martha Stewart Member
02/11/2011
these were great! very easy, pretty quick. I just microwaved the 8 oz of chocolate and butter together and it worked fine. I also just sprayed my pan with some cooking spray and the brownies came out very clean! i cooked mine for about 45 minutes and they were perfect. yum!
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Martha Stewart Member
08/29/2010
Drecrease baking time to 35 min.,
Martha Stewart Member
08/29/2010
Everyone in the family loved the brownies, but the baking time HAS to be a misprint. Baking them for 50-60 minutes made the edges hard, dry
Martha Stewart Member
06/07/2010
I've just made these and they're divine... I did had a few white chocolate chips for a little more pizzazz - very happy!!!
Martha Stewart Member
03/31/2010
alicemarie - I get mine right at my regular grocery store. I ususally find it in the same area as the other drink mixes like hot cocoa. Check with coffee products if not. It can be used for sooo much - I even add it to chilli, beef stew and rubs for meats!
Martha Stewart Member
03/31/2010
alicemarie - I get mine right at my regular grocery store. I ususally find it in the same area as the other drink mixes like hot cocoa. Check with coffee products if not. It can be used for sooo much - I even add it to chilli, beef stew and rubs for meats!
Martha Stewart Member
03/31/2010
8 T. butter = 1/2 cup butter which = one 1/4 lb. of butter 16 T. = 1 cup
Martha Stewart Member
03/31/2010
I have seen a number of recipes calling for instant expresso powder .. where can I purchase this item? Thanks for the hint of using Suisse Mocha, that I can find.
Martha Stewart Member
06/21/2009
8 tbps is almost a cup of butter. nescafe should be fine too
Martha Stewart Member
05/23/2009
Really easy and rich. I could not find the espresso powder so used general foods suisse mocha instead - low calorie. Tasted awesome!
Martha Stewart Member
05/16/2009
these are great but SO FREAKING RICH!!
Martha Stewart Member
03/25/2009
8 tablespoon of butter is equivalent to how many grams?can nescafe used instate of instant espresso?
Martha Stewart Member
03/07/2009
This is a really easy recipe to follow, and the end results are even better. I added a splash of peppermint extract to the batter along with the espresso powder for more flavour!
Martha Stewart Member
03/05/2009
looks great
Martha Stewart Member
03/05/2009
looks great
Martha Stewart Member
03/05/2009
looks great
Martha Stewart Member
03/05/2009
I believe there is a misprint in the baking time. I cooked mine for 50 minutes and they were burned on the sides and the bottom. I was very disappointed since I was taking them to my bridge group not to mention but good chocolate isn't cheap.
Martha Stewart Member
03/03/2009
it would be nice to know if these are dense or cakey. i don't like the heavy ones thanks carol
Martha Stewart Member
03/03/2009
Cooking times will vary depending on what texture you/family likes. Also depends on what you put in.
Martha Stewart Member
03/03/2009
Thank you mykele.. I often wondered why my brownies were not chewee.
Martha Stewart Member
03/03/2009
Ladies, a point to remember when baking brownies, Never overbake. Always check at the shortest baking time with a fine skewer or toothpick ....it should come out with a hint of crumbs sticking to the toothpick and still a bit damp. The center of the brownie will continue to "cook" after removal from the oven. I personally would start checking at 35 to 40 minutes. oven.
Martha Stewart Member
03/03/2009
Love these being dense. I bake two batches of them and sandwich ice cream between them. Makes wonderful ice cream sandwiches.
Martha Stewart Member
03/03/2009
you say add espresso powder in second step.. should i mix the mixture again?
Martha Stewart Member
03/03/2009
I have been drooling to try baking all the new recipes but since moved to new place, i can't bake and cook like before anymore... *sigh* ... the mocha brownies looks sooooo tempting...
Martha Stewart Member
11/24/2008
I baked this in a slightly larger pan so I cut the baking time to 40 minutes and they came out PERFECT.
Martha Stewart Member
06/01/2008
I baked less time too as edges were getting done too quickly... Texture was crumbly but dense, maybe due to the fact that I cut sugar to 3/4 cup, a bit over that because I like my chocolate bitter. The flavour of these brownies is intense and so incredibly addicitve... Delicious!!!
Martha Stewart Member
03/03/2008
The brownies were good to taste, but did not bake right. I baked them for 50 mins and the edges over-baked turning dry and hard once they cooled. The centre was way too dense. I wil try a shorter bake time the next time. Worth giving one more try.
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