Chocolate Chunk Mocha Brownies

These thick and decadent Chocolate Chunk Mocha Brownies are topped with a light coffee glaze and filled with bites of rich semi-sweet chocolate chunks!

A small amount of coffee goes a long way in this recipe.  This is thanks to brewing it at triple strength!  This ensures that the flavor really shines through and is in perfect balance with the chocolate.  (I used a decaf option to keep my caffeine consumption down!)

Be sure to let these brownies sit at least overnight before enjoying.  Straight out of the oven they will be too fluffy, but given time, they will settle and condense into their final fudgy texture.  (For a few subsequent days, they get better with time!  Day 3-4 is fudgy perfection!)  Like most brownies, you can expect edges that are a little bit more cooked through, and a center that is thick and fudgy.

This Chocolate Chunk Mocha Brownies recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!

Kitchen Equipment:

• Coffee Brewing Method Of Choice (I used a Chemex)

• A 9 x 13 Glass Baking Dish

• Parchment Paper

• 1 Large Bowl + 1 Small Bowl

Servings: 12 (Large) / 24 (Small)

Ingredients:

BROWNIES

• 1 Cup (2 Sticks) Unsalted Butter, melted
• 2 Cups Cane Sugar
• 1/3 Cup + 1/4 Cup Extra Strong (triple strength) Brewed Coffee, lukewarm, divided
• 1 + 1/3 Cup All-Purpose Flour
• 1 Cup Unsweetened Dutch-process Cocoa Powder 
• 4 Eggs, room temperature
• 1 + 1/4 Cup Semi-Sweet Chocolate Chunks

GLAZE

• 3/4 Cup Powdered Sugar
• 1 Full + 1 Scant Tbsp Extra Strong (triple strength) Brewed Coffee, room temperature

Directions:

PREP

Let the butter and eggs come to room temperature

Brew the triple strength coffee, then remove it from heat source (if applicable)

Line a 9 x 13 glass baking dish with parchment paper and set it aside

Preheat the oven to 350º

BAKE

In a large bowl, melt the butter in the microwave

Once the butter has cooled slightly (just a few minutes), stir in the sugar and the 1/3 cup coffee until combined

Stir in the flour, then the cocoa, then the additional 1/4 cup coffee, then the eggs (thoroughly combining between each ingredient)

Once the batter is smooth, stir in the chocolate chunks

Pour the batter into the prepared pan and bake for approximately 33 minutes

Let the brownies cool in the pan

GLAZE

Stir together the powdered sugar and the tbsps of coffee in a small bowl

Drizzle it over the brownies

Let the glaze solidify

Let the finished brownies sit overnight for them to settle and condense into their final texture

Enjoy!

[Brownies can be stored covered/airtight at room temperature.]