Nothing helps to beat the mid-week blues better than a rich, thick, ooey, gooey, chocolate brownie – and this brownie will certainly do the trick.
This thick Mocha Chocolate Chip Brownie has a nice crisp, crackly top, and the inside is moist, chewy and fudgy. Chocolate and coffee make a great combination, and in this recipe they add an extra rich flavor and yumminess to these brownies.
This brownie is delicious all on its own, but feel free to dress it up with ice cream, whipped cream, or a dusting of powdered sugar.
2/3 cup semisweet chocolate chips
1/2 cup butter (1 stick)
1/4 cup brewed coffee
1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1 cup chocolate chips
Preheat oven to 350 degrees. Grease and flour a 9-inch round baking pan.
In a microwave safe bowl, melt chocolate chips and butter. Stir until smooth. Add brewed coffee and stir until combined. Cool slightly.
In a large mixing bowl, beat eggs and sugar. Add coffee/chocolate mixture. Mix well.
In a medium bowl, combine flour, cocoa and baking powder. Add to chocolate mixture. Stir until well blended. Fold in chocolate chips.
Spread batter into prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean.
Cool on wire rack. Cut cooled brownies into wedges and serve.
Makes approximately 12 brownies.