Mocha Brownies Mocha Brownies

mocha brownies 150px Image by: mocha brownies 150px Author: Canadian Living

Coffee liqueur mixed with instant coffee packs a double-coffee punch. Use decaffeinated if desired.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: June 2007



In heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and unsweetened chocolates and butter, stirring occasionally. Let cool for 5 minutes.

In small bowl, dissolve coffee granules in liqueur; set aside.

In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla and coffee mixture. Pour chocolate mixture over top. Sift flour with salt over chocolate mixture; fold in just until blended. Stir in chocolate chips. Scrape into 9-inch (2.5 L) parchment paper-lined metal cake pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack. Cut into 25 pieces. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts Per piece: about

  • Sodium 55 mg
  • Protein 1 g
  • Calories 129.0
  • Total fat 7 g
  • Cholesterol 25 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
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Mocha Brownies