double chocolate mocha brownies

Name: Double Chocolate Mocha Brownies
Prep time: 10 min
Cook time: 35 min
Cuisine: American
Ingredients: 1 box(es) betty crocker dark chocolate or duncan hines brownie mix; 3 eggs; 1/2 cup(s) vegetable oil or light flavored olive oil; 1/4 cup(s) water; 2 heaping tablespoon(s) instant coffee granules, decaf; ~3/4 cup(s) semi-sweet chocolate chips

4 Pinches

C C

Seattle, WA

Updated on May 18, 2020

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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prep time 10 Min

cook time 35 Min

method Bake

yield

Ingredients

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

How To Make double chocolate mocha brownies

Step 1

Oil/grease pan, & preheat oven according to box directions.

Step 2

Mix all ingredients together. (Add as many or few chocolate chips as you want.) Pour into pan & bake according to box directions.
Step 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.
Step 4

You can double & use a 9” x 13” pan, as long as you like them gooey.
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