Mocha Chip Brownies

Ingredients

• 1 boxbrownie mix
• 120 ml (½ cup), or the amount directed on the boxoil
• 2, or the number directed on the boxeggs
• 60 ml (¼ cup), or the amount of water directed on the boxbrewed coffee
• 2.5 ml (½ tsp)espresso powder
• 2.5 ml (½ tsp)cinnamon
• 113 g (½ cup), softenedbutter
• 240–420 g (2–3½ cups)icing sugar
• 10 g (2 tbsp)cocoa powder
• 15–30 ml (1–2 tbsp)double cream
• 15 ml (1 tbsp)brewed coffee
• 1.25 ml (¼ tsp)espresso powder
• 85 g (½ cup), plus more for sprinkling on topmini chocolate chips
• To tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to the temperature specified on the brownie mix box.

2. 2

   Mix the brownies

   Combine the brownie mix, eggs, brewed coffee, oil, cinnamon and ½ tsp espresso powder, mixing until evenly blended.

3. 3

   Fill the pan

   Pour the mixture into a foil-lined baking pan. The original recipe uses an 20 cm (8 in) square pan, but you can use the pan size specified on your box.

4. 4

   Bake until fudgy

   Bake until the centre is almost set. The original recipe took about 45 minutes at 163°C (325°F); follow the guidance on your mix and check with a cake tester. It should come out fairly clean, with a few fudgy crumbs attached.

5. 5

   Cool the brownies

   Leave the brownies to cool before adding the frosting.

6. 6

   Beat the butter

   Using a mixer, beat the softened butter until light and fluffy. Add 2 cups of icing sugar to start, along with the cocoa powder and ¼ tsp espresso powder, then mix.

7. 7

   Finish the frosting

   Add the double cream and brewed coffee, then beat until combined.

8. 8

   Adjust the texture

   If the frosting is too thin, add more icing sugar in ¼-cup increments until it reaches a consistency you like. If it is too thick, add a little more double cream or coffee.

9. 9

   Add the chocolate

   Season the frosting with salt to taste, then stir in the mini chocolate chips.

10. 10

    Frost and serve

    Spread the frosting over the cooled brownies and sprinkle on extra mini chocolate chips.

What are mocha chip brownies?

Brownies are a familiar American chocolate bake, usually cut into squares and enjoyed as a dessert or snack. This version adds brewed coffee, espresso powder and cinnamon to a boxed mix, then finishes the squares with coffee-and-cocoa frosting.

The mix keeps the method straightforward, while the coffee flavours complement the chocolate. Mini chocolate chips in the frosting add little pockets of chocolate to its creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 4g protein, 60g carbs, 23g fat.

The brownie mix, icing sugar and chocolate chips provide most of the carbohydrates, while the oil, butter and cream contribute much of the fat. Eggs add some protein, though a brownie is still a treat rather than a protein-focused dish; pair a square with fresh fruit or yoghurt if you want a more balanced snack.

Let the box guide the batter

Boxed mix: use the amount of oil and eggs specified by your particular mix if it differs from the quantities listed here. Pan size and oven temperature can also vary between brands, so check the package instructions.

Coffee: replace the water called for on the box with the same amount of brewed coffee. This keeps the liquid quantity aligned with the mix directions.

Check for a fudgy centre

Doneness: the recipe aims for a centre that is nearly set rather than completely dry. A cake tester should come out fairly clean, with a few moist crumbs rather than wet batter.

Cooling: let the brownies cool before frosting. Warm brownies can soften the butter in the topping and make it harder to spread neatly.

Get the frosting consistency right

Start with less: begin with 2 cups of icing sugar, then add more gradually if the frosting seems too loose. This lets you control its sweetness and thickness.

Adjust in small steps: add cream or coffee a little at a time if the frosting is too stiff. Mix well between additions so you can judge the texture before adding more.

Balance coffee and chocolate

Espresso powder: the small amount in both the batter and frosting gives the brownies their mocha character without replacing the brewed coffee. Measure it carefully so it supports rather than dominates the chocolate.

Cinnamon: the batter’s modest amount adds a warm background note. Stir it thoroughly into the mix so it is distributed evenly.

Serve and portion

Cutting: use a sharp knife once the brownies and frosting have set enough to slice cleanly. Wiping the knife between cuts can help keep the frosting from dragging across the squares.

Pairing: serve a square with fresh berries or sliced fruit for a contrast to the rich chocolate topping. The recipe makes 9 portions.

Recipe notes & tips

• Check your mix’s directions for the required pan size, oven temperature, eggs and oil.
• Brew the coffee ahead of time so it is ready to use in the batter and frosting.
• Line the pan with foil to make the cooled brownies easier to lift out.
• Let the brownies cool fully before spreading on the frosting.
• Add icing sugar gradually to avoid making the frosting too stiff.
• Sprinkle extra mini chocolate chips over the frosting before it sets.

Variations

• Extra espresso: add a little more espresso powder for a stronger coffee note.
• Nuts: fold chopped walnuts or pecans into the brownie batter for crunch.
• Dark chocolate: use dark mini chocolate chips in the frosting for a more pronounced cocoa flavour.
• Cinnamon finish: add a light dusting of cinnamon on top of the frosted brownies.
• No chips: leave the mini chocolate chips out of the frosting for a smoother topping.

Common mistakes to avoid

• Using the wrong pan size: check the box directions, since a different pan can change the baking time.
• Overbaking: start checking near the suggested time and take the brownies out when the tester has a few fudgy crumbs.
• Frosting warm brownies: wait until they are cool so the topping stays thick enough to spread.
• Adding all the icing sugar at once: begin with 2 cups and adjust gradually for better control.
• Making the frosting too thin: add icing sugar a little at a time until it holds its shape.
• Making the frosting too thick: beat in a small amount of cream or coffee to loosen it.

How to store

Store the frosted brownies in an airtight container in the refrigerator for up to 4 days. Let a portion sit briefly at room temperature before serving, or warm it gently for a softer brownie; the frosting may soften as it warms.

Frequently asked questions