Easy Mocha Brownies
The ultimate comfort food, Easy Mocha Brownies combine rich chocolate and a hint of coffee for the perfect treat. These fudgy brownies are easy to make and a guaranteed crowd-pleaser. Whip them up for a cozy night in or a special occasion, and they won’t last long!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 box Ghirardelli Double Chocolate Brownie Mix
- ¼ cup warm water per package
- 2 teaspoons instant espresso granules
- ⅓ cup vegetable oil per package
- 1 egg egg per package
- 1 teaspoon pure vanilla extract
- ¼ cup chocolate covered espresso beans finely chopped or crushed with a kitchen mallet
- 9 Ghirardelli Mocha Squares
Instructions
- Preheat your oven to 325°F (160°C). Prepare an 8x8-inch baking pan by lining it with foil and spraying with nonstick cooking spray.
- In a medium bowl, pour the Ghirardelli Double Chocolate Brownie Mix. Dissolve the warm water and instant espresso granules and add to the mix.
- Add the vegetable oil, egg, and vanilla extract. Mix until just combined.
- Gently fold in the chocolate covered espresso beans.
- Spoon half of the batter into the prepared pan and spread evenly.
- Place the Ghirardelli Mocha Squares over the batter and cover with the remaining batter.
- Bake for 40 to 43 minutes, checking with a toothpick for doneness.
- Let cool completely in the pan before lifting out and cutting into squares.
Notes
If you want to make a batch ahead of time, they freeze well for up to three months. Store in an airtight container at room temperature for up to four days.