At the risk of sounding cliché….this girl LOVES chocolate. I am at my happiest when I have a bowl of something sweet, especially if that something sweet involves ice cream of any kind. When we traveled through Europe last summer, I made it my personal goal to have at least one ice cream cone per day (quite an easy goal to accomplish, I might add).
Eating a “99” ice cream cone in Ireland
I especially love having dessert after a meal. It’s the perfect way to keep people at the table, to ensure that conversation lingers long until all that’s left on the table are crumbs, sticky plates, and almost-empty wine glasses.
I love baking sweet treats and trying new recipes, but this twist on a boxed brownie mix is one of my favorites. A pan of these babies has yet to last more than 24 hours in our house, and seems to be one of my husband’s favorite breakfast snacks. When I’m having people over last minute or don’t want to take the time to bake a dessert that requires more time, I almost always throw these in the oven. They take less than 5 minutes to prepare and comes out gooey and delicious (especially if you are a chronic under-baker like me).
I mean, look at these…if a brownie isn’t falling apart in gooey chocolatey chunks, you’re doing something wrong.
Mocha Brownies – box Mix Brownies with a Twist!
Ingredients
- Ghirardelli Double Chocolate Brownie Mix (Any brownie mix would probably work. But folks…this one is the BEST.)
- 1/3 cup vegetable oil
- 1/4 cup brewed, room temperature coffee (I usually use whatever’s left in the coffee pot from that morning)
- 1 egg
- 1 tablespoon Instant Espresso Coffee Powder
- 1/2 cup chocolate chips (Yes, the mix already has chocolate chips in it. And yes, you should still add more.)
Instructions
- Preheat your oven to 325 degrees. Spray an 8 x 8 or 9 x 9 pan with cooking spray.
- Mix together the oil, coffee, and egg in a large mixing bowl.
- Add the brownie mix, espresso powder, and chocolate chips and mix well.
- Pour batter into prepared pan and bake for about 39-42 minutes, our until the edges start to pull away from the pan. It might look a little underdone, but let it cool and I promise it will be gooey, chocolate perfection.
NOTES
I play around with this recipe and often add peanut butter chips, M & M’s, pecans, or whatever else I have in the pantry. Sometimes I’ll add a teaspoon of peppermint extract, which gives it more of a peppermint mocha flavor. You can also add more espresso powder if you want a stronger coffee flavor. Feel free to play around to make it as chocolatey and delicious as your heart desires!
Do you have a go-to easy dessert you make for company or for your family to enjoy? Share the link to your recipe in the comments so the rest of us can enjoy too!
Happy baking!
