So rich and chocolatey with a deep coffee flavour, these mochaccino brownies are just the gooiest, sweetest treat with the kick of booze in them. Perfect with a good cup of coffee on the side.
What’s to love about these brownies
- Come on, everyone loves a brownie, they are a perrenial favourite and there are just so many variations on the theme. Something to suit everyone.
- They are so easy to make.
- Mochaccino, a coffee shop classic and a marriage made in heaven. Coffee actually brings out the flavour of chocolate so it becomes more chocolatey!
- Store cupboard ingredients, the liqueur is purely optional.
I’m off to visit Rosemary this weekend so wanted to make us a sweet treat that was a bit more adult than the usual goodies I make at home for us. On a rummage through the larder I came across a little bottle of my homemade Kahlua coffee liqueur I made last year, aha, something with booze and coffee. Why not throw in chocolate and go for gooey brownies. Nuts, why not…..
I have to say this was a wee bit of a hodgepodge recipe, but hey it works and they taste great. If you want to bake them for kids then just use more strong coffee instead of the coffee liqueur that I added to my mochaccino brownies.
Ingredients for these mochaccino brownies
- Chocolate – I’ve used dark chocolate and 70% cocoa solids. This means there is less sugar in there and far more of that rich chocolate flavour you want in a good brownie.
- The usual baking suspects of butter (unsalted) and eggs – free range eggs please and plain (all-purpose) flour.
- Sugar – I have used a mix of dark brown sugar for its rich almost caramel-like taste. Plus normal caster sugar too. Oh and a sprinkling of icing sugar just to decorate the mochaccino brownies.
- Coffee – use either espresso coffee or very strong coffee here, you want that flavour of a great cup of Joe!
- Cinnamon for a kick of warmth and spice.
- Toasted mixed nuts, or any particular type of nuts you have to hand.
- Kahlua coffee liqueur or maybe rum or brandy – the booze is optional of course.
How to make mochaccino brownies
- Melt the chocolate along with the butter and coffee, then add the liqueur if you are using it.
- Add your dry ingredients and stir through plus the eggs and toasted nuts.
- Pour the brownie batter into a lined baking tin and bake for about 35 minutes.
If you toast nuts you bring out their flavour so it is well worth the minute of extra effort. Simply place a small dry prying pan on a medium heat with the broken up nuts in it and heat for about 1 minute. Do not answer your phone or nip to the loo or otherwise leave the stove as they will burn really easily.
As soon as the nuts go slightly golden and release their gorgeous nutty aroma tip them out of the pan and on to a plate to stop them cooking.
How do you know when brownies are cooked?
Like all cakes use a toothpick/cocktail stick inserted into the centre to check if the cake/brownies are baked through.
Now in the case of a cake you want the toothpick to come out completely clean with no traces of crumb or batter attached.
But for brownies you want that all-important gooey centre so the toothpick should come out with the colouring of the brownie and just the tiniest bit of batter.
How long do mocha brownies keep?
These will keep in an airtight tin for up to 4 days. You can freeze these mochaccino brownies for up to 3 months too.
With a cup of coffee of course!
I love these mochaccino brownies with a good dollop of vanilla ice-cream. The perfect quick and easy dessert.
Looking for more super easy brownie recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
- 23cm/9" square brownie tin
- 115 g butter unsalted
- 115 g plain chocolate 70% cocoa solids
- 1 tbsp espresso or strong coffee
- 1 tbsp coffee liqueur or rum/brandy
- 125 g dark brown sugar
- 125 g caster sugar
- 1/2 tsp ground cinnamon
- 3 eggs
- 85 g/ 3oz plain flour all purpose flour
- 55 g nuts toasted
- 1 tsp Icing sugar to decorate
- Preheat the oven to 180C/350F/Gas 4 and line a 9″/23cm baking tin.
- Melt the butter, chocolate and coffee in a small pan and set aside to cool. Add the liqueur to the mix.
- Add all other ingredients to the pan and stir well to combine.
- Pour the mixture into your prepared tin and bake for approximately 35 minutes.