side view of mocha brownie with espresso ganache

Mocha Brownies with Espresso Ganache

  • Author: Becca | Fork in the Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9, 3" brownies 1x
  • Diet: Vegetarian


The perfect combination of chocolate and espresso in a gooey, fudgy brownie.



  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup semi-sweet chocolate chips, divided
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons espresso powder


  • 1/4 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 2 teaspoons espresso powder


  1. Pre-heat oven to 325°F. Line an 8×8 pan with parchment paper, making sure each side has some hanging over to easily remove. Alternatively, grease the pan.
  2. Melt butter and 1/4 cup chocolate chips in a double boiler or in a microwave-safe bowl. If microwaving, heat the mixture in 20-second increments, stirring in between to prevent burning).
  3. Whisk the vanilla and sugar into the butter/chocolate mixture. Add the eggs one at a time, whisking between each addition just until combined. Using a wooden spoon or spatula, stir in the flour, cocoa powder, salt, and espresso powder. Stir in additional 1/2 cup chocolate chips.
  4. Bake for 25-35 minutes, until brownie edges are set and desired “gooey-ness” is reached. Check by inserting a toothpick. Let brownies cool.
  5. Espresso Ganache: heat the heavy cream in a small saucepan until just before a simmer. Place chocolate chips in a separate bowl and pour heated cream over chips. Let sit for 1 minute. Whisk in espresso powder until smooth and glossy. If the cream is not hot enough to melt all the chips, you may need to microwave for 10-15 seconds, but be careful it doesn’t burn. Pour the ganache onto the brownies and spread evenly.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownies, coffee brownies, espresso brownies, potluck dessert

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