These decadent Mocha Truffle Brownies are just what your sweet tooth is craving. Rich mocha brownies are topped with a decadent chocolate ganache frosting and baked to perfection. All you need is a cold glass of milk!
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I sure hope you’re in the mood for chocolate today. Me? I’m always in the mood for chocolate. Especially brownies. Especially mocha truffle brownies with a chocolate ganache frosting. Â Kind of like these.
It’s been awhile since I made brownies from scratch. I’ll be honest, I think the box mixes are pretty darn good 🙂 But when the recipe is as easy as this one, it’s hard to find an excuse not to make them.
I’m extremely partial to mocha recipes. It might stem from the fact that mochas are also my favorite hot beverage or it could be that the coffee really intensifies the chocolate flavor, making it even more rich and fabulous. Probably both.
This recipe makes a lot of brownies, perfect for a party, pot luck, or when you really just need to binge and chocolate is the only thing you want.
The brownies themselves are intensely chocolate-y and have a fabulous mocha flavor that makes you go…mmmmm!
Topped with the most decadent of all chocolate delights – ganache – these brownies are just begging for you to bite into them! So insanely good and perfect for all us chocolate lovers!
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- 6 oz dark chocolate chips
- 3 oz semi-sweet chocolate chips
- 11 Tbls (2/3 cup) butter
- 1 tsp instant coffee
- ⅓ cup boiling water
- 3 eggs, room temperature
- 1¾ cup granulated sugar
- 1 cup all purpose flour
- 1-2 Tbls cocoa powder to "flour" baking pan
- 2 cups semi-sweet chocolate chips
- ⅔ cup heavy whipping cream
- Melt chocolate chips and butter together in a microwave safe container on medium heat, 30 second intervals, stirring in between, until chocolate has fully melted.
- Combine boiling water and instant coffee, stirring to dissolve coffee granules. Pour ⅓ cup coffee into melted chocolate and stir until fully combined.
- Let cool to room temperature.
- Preheat oven to 325F.
- Grease and flour 9x13 baking pan with cocoa powder making sure to tap out all excess powder.
- Beat 3 eggs in a mixing bowl until light and frothy.
- Beat in sugar for two minutes on medium speed.
- Reduce speed to low and and beat in room temperature chocolate-coffee mixture.
- Stir in flour just until combined.
- Pour into prepared pan. Bake for 40 minutes or until brownies are set. Don't worry if the top cracks. We're going to be covering all that up 🙂 Let brownies cool completely.
- Combine chocolate chips and whipping cream in small saucepan. Stir over low heat until chocolate has melted and cream is completely combined.
- Pour over cooled brownies. Refrigerate until frosting has set up completey. Cut into bars and store in an airtight container.
 More chocolate goodness:
Chocolate Banana Applesauce Cake
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Have a great day!
Madeleine Fuchs says
June 26, 2017 at 10:46 AMTrish, hello! I am looking for a brownie recipe to make and dress up a bit for a baby shower.
Would the mocha-truffle brownie travel well and be able to sit on a dessert table (indoors & air conditioned for 2 hours?
Thanks
Alisa Ewert says
May 3, 2017 at 1:33 AMThis is what I was searching For, Perfect for up coming family get together
Trish - Mom On Timeout says
May 10, 2017 at 2:18 PMEnjoy!
Susan says
October 16, 2016 at 6:16 PMMy brownies came out with a little thicker meringue like top with air between that and the actual bar. What could I have done wrong? I did use a gf flour mix. Thanks!
Trish - Mom On Timeout says
October 20, 2016 at 1:10 PMI don’t really cook with GF flour Susan but my guess is it might have something to do with that. Did they taste good?
Susan says
October 16, 2016 at 6:14 PMMy brownies came out with a little thicker meringue like top with air between that and the actual bar. What could I have done wrong? I did use a gf flour mix. Thanks!
Stephanie says
March 27, 2016 at 8:07 PMHi, just wondering: salted butter or unsalted butter?!
Bonnie says
July 25, 2015 at 11:45 AMCan you freeze them
Trish - Mom On Timeout says
July 28, 2015 at 3:11 PMSure! Just make sure to wrap them up tightly first.
Patty says
June 18, 2015 at 6:52 PMThese are fabulous! Even a person who doesn’t like coffee went back for more! Keeper recipe! Thanks.
Trish - Mom On Timeout says
June 19, 2015 at 7:38 PMOh thank you Patty! Have a wonderful weekend!
Suzi says
May 26, 2015 at 4:36 AMThese are phenomenal!! I’m not a chocoholic, so I do prefer them without the ganache, but my chocolate loving friends think they are perfection. I’ve made them several times now and officially declare them to be the best brownie EVER! I have tweaked it just a bit. Instead of using all white sugar, I have been using coconut sugar for half of what is required. They’re not quite as sweet, and I’m kidding myself that they’re a tad bit healthier.
Ria says
May 18, 2015 at 8:59 PMDid you let this cool completely in the pan before adding the ganache? This looks amazing! Can’t wait to try this out 🙂