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Double Chocolate Mocha Brownies Recipe

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This recipe for Double Chocolate Mocha Brownies, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Holton
Added: Tuesday, December 11, 2007


1 1/2 sticks unsalted butter
5 oz. unsweetened chocolate, coarsely chopped
2 cups sugar
1 T. instant espresso or instant coffee (optional)
1 t. vanilla extract
1/2 t. salt
4 large eggs
1 c. all-purpose flour
3/4 c. semisweet chocolate chips

Preheat oven to 375.

Line a 15 by 10 by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.

Melt remaining 11 T. butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, vanilla, and salt, then add eggs 1 at a time, whisking after each addition until batter is smooth.

Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.

Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes.

Cool in pan on a rack 5 minutes, then carefully lift brownies off foil with a spatula.




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