These Mocha Fudge Brownies are the most perfect texture, slightly fudgy with crisp edges and a nice chew. Let’s be real when it comes to brownies it’s all about the texture. There are cake brownie people and fudge brownie people and I fall into the latter category.
I’m a HUGE fan of Ghirardelli boxed brownie mixes, I’ll admit it. Most times I do not like homemade brownies. They either are too bittersweet or don’t have the right texture. I wanted to try my hand at baking my own batch and incorporate coffee. So these Mocha Fudge Brownies were born. It’s wasn’t an easy task. It took me four tries to get it exactly how I wanted it. The first batch didn’t have enough coffee flavor, the second was too cakey, the third too oily, and the fourth was JUST RIGHT (cue Goldilocks).
Brownies are something that are really easy to over bake. They still cook and solidify while they cool. When you stick your toothpick or knife in to check them you will want some crumbs, not a lot of batter, but gooey crumbs. Pull it out and let it cool for a while until you cut it. It needs that cooling time to get perfect. If you stick your toothpick in and it comes out clean, you’ve over baked them. We’re not making cake here after all. I don’t think they would be ruined by any means, just a little different texture.
I love to eat them just as they are, but a scoop of vanilla ice cream with chocolate fudge and chocolate covered espresso beans would make a great addition. As I found out while taking these photographs. It’s a tough life I lead. But someone’s got to do it.
- 1/4 C peanut oil (you can use vegetable oil too)
- 1/3 C cocoa powder
- 1/2 tsp kosher salt
- 2 tbsp ground instant coffee
- 1 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 1 1/4 C sugar
- 2/3 C flour
- Preheat your oven to 350 degrees and position your oven rack in the middle of the oven.
- In a mixing bowl whisk together the oil, cocoa, salt, coffee, vanilla, eggs, and egg yolk.
- Switch to a spatula and mix in the sugar and flour until just incorporated. It will be grainy looking and a little thick.
- Pour into a GREASED 8x8" baking pan.
- Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with wet crumbs, but not batter. Pull it out of the oven and allow it to cool on a wire rack for at least 30 minutes before cutting into it.
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