Easy Mocha Brownies — rich, fudgy chocolate brownies studded with chocolate-covered espresso beans and Ghirardelli Mocha Squares for an indulgent mocha flavor that any chocolate lover will adore.
Last week a reader (hi, Kelly!) asked me if I have a favorite brownie mix. I answered right away: yes — and I was enthusiastic about it. Brownies are one of those treats that rarely disappoint, and a good boxed mix can be an easy shortcut when you want great results fast.
I’m picky about brownies in one way: I won’t tolerate dry, chalky versions that once showed up on school lunch trays. Instead, I prefer fudgy, intensely chocolatey brownies, and I love enhancing them with mix-ins. Over the years I’ve stuffed brownies with candy to make variations like Twix Brownies and Salted Caramel Brownies, because adding more chocolate is rarely a bad idea.
If you follow My Baking Addiction, you’ve probably noticed I sometimes use cake or brownie mixes as the base for doctored-up desserts. A boxed mix is a convenient foundation, and with a few additions you can turn it into something special. For these Easy Mocha Brownies I started with Ghirardelli Double Chocolate Brownie Mix — the deep chocolate flavor and fudgy texture make it ideal — and added instant espresso, chopped chocolate-covered espresso beans, and a layer of Ghirardelli Mocha Squares to create a molten mocha center.
I found the idea while browsing the candy aisle and picking up a bag of Ghirardelli Mocha Squares. They melted perfectly into the batter and left a glorious ribbon of mocha in the middle of each brownie. The instant espresso granules amplify the coffee notes without making the brownies taste like coffee; they simply deepen the chocolate and highlight the mocha pieces.
As with many desserts that include a filling, patience pays off. Let the brownies cool for about an hour after baking so they set properly and slice cleanly. While cooling can be the hardest part — the aroma of chocolate and espresso wafting through the kitchen is seriously tempting — waiting ensures the brownies hold together and the mocha squares form a luscious center that isn’t too runny.
This recipe is perfect to have on hand for unexpected guests, a last-minute potluck, or a late-night chocolate craving. If you prefer scratch-made baked goods, you can adapt similar mix-ins to a homemade brownie recipe and create mocha brownies from scratch. Either way, these brownies are a crowd-pleasing, simple way to combine coffee and chocolate into a decadent dessert.
Easy Mocha Brownies
Jamie
10 mins
40 mins
50 mins
12
Ingredients
- 1 box Ghirardelli Double Chocolate Brownie Mix
- 1/4 cup warm water per package
- 2 teaspoons instant espresso granules
- 1/3 vegetable oil per package
- 1 egg per package
- 1 teaspoon pure vanilla extract
- 1/4 cup chocolate-covered espresso beans finely chopped or crushed
- 9 Ghirardelli Mocha Squares
Instructions
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Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with foil, leaving a little overhang to lift the brownies out easily. Spray the foil lightly with nonstick cooking spray.
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In a medium bowl, place the Ghirardelli Double Chocolate Brownie Mix. Dissolve the instant espresso granules in the warm water, then add to the mix. Stir in the vegetable oil, egg, and vanilla until combined. Fold in the chopped chocolate-covered espresso beans.
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Spoon half of the batter into the prepared pan and spread it into an even layer. Arrange the Ghirardelli Mocha Squares evenly over the batter. Spoon the remaining batter over the squares and smooth into an even layer to cover them.
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Bake in the preheated oven for 40–43 minutes, until the brownies are set around the edges and a toothpick inserted near the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before lifting out and cutting, about 1 hour.
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Looking for more mocha recipes? Check these out!
Mocha Cupcakes
Pumpkin Mocha Cupcakes
Mocha Scones