If you have unexpected visitors at home or if you invited your friends at home for a simple afternoon coffee or tea, this is the perfect dessert to serve. They go so well with either cold drinks or hot drinks. Everyone will sing your praises after you serve them this. Our friend over at My Baking Addiction has this to say about this recipe:
“Easy Mocha Brownies- Rich chocolate brownies are loaded with chocolate covered espresso beans and mocha squares to create a decadent dessert perfect for any chocolate lover.”
Not just for chocolate lovers! This recipe is also for those who drink coffee as if it’s water just like me. Yes! This recipe is also for the coffeeholics. The bitterness of the coffee gives that balance that will make you not get tired of all the sweetness. This is one of my favorite desserts to date!
Ingredients
1 box Ghirardelli Double Chocolate Brownie Mix
1/4 cup warm water (per package)
2 teaspoons instant espresso granules
1/3 Wesson vegetable oil (per package)
1 Eggland’s egg (per package)
1 teaspoon McCormick pure vanilla extract
1/4 cup Dilettante chocolate covered espresso beans, finely chopped or crushed with a kitchen mallet
9 Ghirardelli Mocha Squares
Instructions
Preheat oven to 325°F. Line an 8×8 inch baking pan with foil; allowing a little to hang over the sides. Spray the foil with nonstick cooking spray.
Place Ghirardelli Double Chocolate Brownie Mix into a medium bowl. Stir together the water and instant espresso powder and add it to the brownie mix. Stir in vegetable oil, egg and vanilla. Fold in crushed chocolate covered espresso beans.
Spoon half of the batter into the prepared pan. Evenly place the Ghirardelli Mocha Squares over the batter and top with remaining batter, spreading it into an even layer over the Ghirardelli Squares.
Bake mocha brownies in preheated over for 40-43 minutes. Cool completely before cutting.
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Quick Tip: You can serve this with vanilla ice cream if you like.
Thanks again to My Baking Addiction for this amazing recipe.