Ingredients for Moccachino Brownies
- 2 cups (4 sticks) unsalted butter
- Unsweetened Chocolate
- Instant Coffee Powder
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup chocolate chips
- Pecans
- 2 cups powdered sugar
- Coffee Liqueur
- ½ teaspoon ground cinnamon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moccachino Brownies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moccachino Brownies
- Preheat oven to 325°F (160°C). Grease and flour a 9x9 inch baking pan.
- Melt 1 cup (2 sticks) unsalted butter and 8 ounces of semi-sweet chocolate chips in a double boiler or microwave until smooth.
- Stir in 2 tablespoons instant espresso powder or finely ground coffee.
- In a separate bowl, whisk together 1 ¾ cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon salt.
- Gradually add the wet ingredients to the melted chocolate mixture, mixing until just combined.
- Fold in 1 cup all-purpose flour until just incorporated. Be careful not to overmix.
- Stir in 1 cup chocolate chips and ½ cup chopped walnuts or pecans (optional).
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before icing.
- For the icing:
- In a medium bowl, beat ½ cup (1 stick) unsalted butter until light and fluffy.
- Gradually add 2 cups powdered sugar, beating until smooth and creamy.
- Stir in 2 tablespoons coffee liqueur (or more, to taste).
- Spread icing evenly over the cooled brownies.
- Sprinkle with ½ teaspoon ground cinnamon.
- Cut into squares and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
60g
Fat
23g
Carbs
6g
