Of all the brownies we made at the bakery—or I have ever eaten, for that matter—Mocha Kahlua Brownies are my favorite. They’re delicious, and they couldn’t be easier to make.
The brownie is fudgy with a deep, intense chocolate flavor highlighted by coffee undertones. The trick is to mix the batter on low so no air is incorporated.
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The baked Mocha Kahlua Brownies often have a paper-thin layer on top, which is why I just turn them over so I have a perfectly smooth finish to frost. And I could be happy just eating that frosting by the spoonful!
BROWNIES
- 6 tablespoons unsalted butter
- 9 ounces semisweet chocolate
- 5 eggs
- 2 1/4 cups sugar
- 2 tablespoons warm water
- 2 tablespoons instant coffee
- 1 1/4 cup sifted all-purpose flour
INSTRUCTIONS
- Preheat oven to 350 F.
- Line the bottom of a 9-by-13-inch pan with parchment paper. Spray the paper with vegetable spray. Set aside.
- Place butter and chocolate in the top of a double boiler. Lacking a double boiler, place the ingredients in a bowl. Place the bowl over simmering water in a saucepan.
- Heat just to melt the butter and chocolate. Remove from over heat and stir or whisk until smooth.
- Place the eggs and sugar in a mixing bowl, and mix on low until well combined.
- Dissolve the coffee in the water and add to the sugar mixture, mixing on low until completely combined.
- Scrape the bottom of the bowl well, and add the chocolate mixture. Mix well on low.
- Lastly, add the flour, mix well, and scrape the sides and bottom of the bowl. Mix again.
- Pour batter into pan and smooth top. Bake for 30–35 minutes. Cool completely.
FROSTING
- 3 ounces semisweet chocolate, melted and cooled
- 1 stick butter, room temperature
- 1 1/4 cups sifted powdered sugar
- 1 tablespoons Kahlua
- 1/4 cup clear corn syrup
INSTRUCTIONS
- Melt chocolate. Set aside to cool to room temperature.
- Combine the remaining ingredients in a mixing bowl. Beat to mix well.
- Add chocolate and beat until very light in color.
- Remove brownie base from pan. Turn upside down. Spread frosting and refrigerate until firm. Divide into 15 pieces (3 across the narrow side and 5 down). Cut with a hot, dry knife.
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony’s and runs the blog Pastries Like a Pro.
