Double Chocolate Mocha Brownies

Double Chocolate Mocha Brownies

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This is inspired/based off of Stormy Stewart’s Easy Mocha Brownie recipe. Super fudgy. I sometimes like to sprinkle the top with cinnamon, cardamom, and ground coriander seed powders, and vanilla powder, for a fancy flavor accent. (Think sprinkling the top of your mocha with all the spice shakers at a coffeeshop, or if you like Turkish Coffee with cardomom.)


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10 Min
35 Min


  • 1 box
    betty crocker dark chocolate or duncan hines brownie mix
  • 3
  • 1/2 c
    vegetable oil or light flavored olive oil
  • 1/4 c
  • 2 heaping Tbsp
    instant coffee granules, decaf
  • ~3/4 c
    semi-sweet chocolate chips

How to Make Double Chocolate Mocha Brownies


  1. Oil/grease pan, & preheat oven according to box directions.
  2. Mix all ingredients together. (Add as many or few chocolate chips as you want.) Pour into pan & bake according to box directions.
  3. I like to take out just when center no longer jiggles when you move the pan. This creates very gooey, almost “molten lava cake” type consistency in the center pieces.
  4. You can double & use a 9” x 13” pan, as long as you like them gooey.

Printable Recipe Card

About Double Chocolate Mocha Brownies

Course/Dish: Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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