Chocolate Chunk Mocha Brownies 🍫☕️These thick and decadent brownies are topped with a light coffee glaze and filled with bites of rich semi-sweet chocolate chunks
Be sure to let these brownies sit at least overnight before enjoying - They will settle and condense into their final fudgey texture, and only get better with time over subsequent days!
Servings: 12 (Large) / 24 (Small)
Recipe created by @bakeandbewell
Ingredients:
BROWNIES
1 Cup (2 Sticks) Unsalted Butter,melted
2 Cups Cane Sugar
1/3 Cup + 1/4 Cup Extra Strong (triple strength) Brewed Coffee,lukewarm, divided
1 + 1/3 Cup All-Purpose Flour
1 Cup Unsweetened Dutch-process Cocoa Powder
4 Eggs,room temperature
1 + 1/4 Cup Semi-Sweet Chocolate Chunks
GLAZE
3/4 Cup Powdered Sugar
1 Full + 1 Scant Tbsp Extra Strong (triple strength) Brewed Coffee,room temperatur
Directions:
PREP
Let the butter and eggs come to room temperature
Brew the triple strength coffee, then remove it from heat source (if applicable)
Line a 9 x 13 glass baking dish with parchment paper and set it aside
Preheat the oven to 350º
BAKE
In a large bowl, melt the butter in the microwave
Once the butter has cooled slightly (just a few minutes), stir in the sugar and the 1/3 cup coffee until combined
Stir in the flour, then the cocoa, then the additional 1/4 cup coffee, then the eggs (thoroughly combining between each ingredient)
Once the batter is smooth, stir in the chocolate chunks
Pour the batter into the prepared pan and bake for approximately 33 minutes
Let the brownies cool in the pan
GLAZE
Stir together the powdered sugar and the tbsps of coffee in a small bowl
Drizzle it over the brownies
Let the glaze solidify
Let the finished brownies sit overnight for them to settle and condense into their final texture
Enjoy!
[Brownies can be stored covered/airtight at room temperature.]
