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Coffee Brownies

Give your favorite homemade brownie recipe a boost with a little coffee–making the flavor richer, deeper and even more chocolatey than ever before.

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mochabrowniesHow is it Thursday? It’s amazing how you lose track of time when your days are all messed up. By messed up I mean endless snow days. My kids have been out of school for a week today and have only been to school four days in the last month. This is getting old folks. And because I work from home, it’s even dicier as I try to answer clients and act professional while my kids jump off the couch and shoot me with suction cup arrows. Yeah. That’s happened this week.

“Yes Ms.XYZ insurance company administrator. Your 25 patient education flyers will be ready by the end of this week.” (Shoot mom with arrow here.)

I need a return to my routine before I get fired.

But, at least I can blog. And let me tell you what I love about blogging. I love the food and I love taking a good picture of these homemade mocha brownies. Ignore the wrinkled background. I love that fabric, but apparently it’s made of all things synthetic because when I tried to iron it, my iron fused to it–like immediately.

Ohhh-kay.No more ironing that. And now I have to position it so you can’t see the melted outline on it. Double drat. But the picture turned out just as I had imagined otherwise. Score.

mochabrownies1The batter for these brownies is thinner than you might expect but don’t worry. They’re better than the box and a few tablespoons of strong coffee (hence the mocha title) adds depth and that little bit of somethin’-somethin’. They are more on the cake-ish side–I hope that won’t make you miss out on these goodies.

Coffee Brownies

Give your favorite homemade brownie recipe a boost with a little coffee--making the flavor richer, deeper and even more chocolatey than ever before.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Author Rachel Ballard


  • 6 tablespoons cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1/2 cup self rising flour
  • 1 teaspoon vanilla
  • 3 tablespoons strongly brewed coffee


  • Preheat oven to 350.
  • Grease an 8x8 pan with butter or cooking spray.
  • Combine cocoa and sugar in a medium bowl.
  • Add butter and next four ingredients.
  • Mix well and spread into pan.
  • Bake 25-30 minutes, or slightly less to make them a little more gooey.


Calories: 339kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Dessert
Cuisine American




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  1. Nice picture ! I have a hard time getting large items (like milk bottles) to show up in my photo’s …I always go in for the close shots. Occasionally gets me declined from Foodgawker as well…oh hum, old dog new tricks 🙂 Lovely post!

    1. What kind of lens do you use Kathi? I just got this 50mm 1.8 a few months ago and I thought it was gonna be a breeze to learn. Boy was I wrong. I think it’s about choosing the right props for your image and it doesn’t have to be a tall item like a milk bottle. Maybe just a shorter glass of milk and practice taking a bit of a wider shot then cropping it before you submit to Foodgawker. I have a love/hate relationship with them anyway.

    2. Hi Rachel – I have 50 mm 1.8 as well…I just need to stand back a bit and take more time with my set up. I don’t always include a back drop so in order to hide my kitchen window I go in close. More time…you got any of that? That should fix my problem and yes, Foodgawker has mood swings, that’s for sure!

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