Easy Mocha Brownies
Indulge in these decadent Easy Mocha Brownies that combine rich chocolate and coffee flavors for an irresistible treat!
Equipment
- Mixing Bowl
- Whisk or spatula
- 9x9-inch baking pan
- Parchment Paper
- Oven
Ingredients
For the Brownies:
- 1 box Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup warm water (per package instructions)
- 2 teaspoons instant espresso granules
- Vegetable oil (as per package instructions)
- 1 egg (as per package instructions)
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate covered espresso beans (finely chopped or crushed)
- 9 Ghirardelli Mocha Squares
Instructions
Directions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Lightly grease your 9x9 inch baking pan with vegetable oil or line it with parchment paper.
- Step 3: In a small bowl, combine the warm water and instant espresso granules. Stir until fully dissolved.
- Step 4: In a mixing bowl, combine the brownie mix, vegetable oil, egg, vanilla extract, and espresso mixture. Stir until well mixed.
- Step 5: Gently fold in the chopped chocolate-covered espresso beans.
- Step 6: Fold in the chopped Ghirardelli Mocha Squares into the batter.
- Step 7: Pour the batter into the prepared pan and bake for about 25-30 minutes.
- Step 8: Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- Freeze brownies individually wrapped for up to 3 months.
- For a gluten-free option, use a gluten-free brownie mix.