Mocha Fudge Brownies – the perfect dessert.
I love when I find super expensive chocolate on clearance. I’m the type that can NEVER have too much so I usually buy as much as I can afford when I see it. I personally don’t care for brands like Hershey’s and Nestle Toll House all that much anymore, but sadly it’s the only two that are ever really on sale. To me, they are just way too sweet and the flavors are just meh.
I recently found a bin of Alter Eco and Green & Black’s chocolate that were marked down for quick sale. *YAY!* Both brands are organic and are fair trade certified which is always a good thing (and something I look for). I used to enjoy Scharffen Berger Chocolate but they were bought out by Hershey’s in 2005. I have a BIG problem with Hershey’s because they have failed to fully address the forced and child labor in their cocoa supply. (Child trafficking is NOT cool.) They claim they will be 100% fair trade certified by 2020, so if by then they do become certified, I will go back to supporting their brand. Until then, they won’t get a dime from me.
Having such decadent chocolates like Alter Eco and Green and Black’s, I knew I wanted to create something where the cocoa flavor was the star of the show. What better way than with a batch of mocha fudge brownies? I’ve always known that coffee and salt help elevate the chocolate flavor so I’ve used both of those in this recipe as well.
Mocha Fudge Brownies
Yield 32 brownies
These brownies have a velvety-smooth exterior with a center that's reminiscent of pure fudge.
- 1 stick of organic butter
- 2 ounces unsweetened chocolate(100% cacao), chopped
- 5 ounces bittersweet chocolate (at least 70% cacao), chopped
- 3 tablespoons dutch-process cocoa powder or natural cacao powder (not to be confused with cocoa powder)
- 1 1/2 tablespoons instant espresso powder or instant coffee granules crushed into a fine powder using a mortar and pestle
- 1 1/4 cup unrefined sugar
- 2 teaspoons vanilla extract or paste
- 3/4 teaspoon sea salt
- 3 organic free-range eggs
- 1 cup organic all-purpose flour
- Pre-heat oven to 350°F.
- Spray an 8" square baking pan with non-stick cooking spray.
- Tear off 2 pieces of foil to about 15" long. Fold each piece horizontally so that they are the same width as the pan. Lay one sheet on the bottom of the pan and cross it in the opposite direction with the second sheet.
- Spray the foil with non-stick cooking spray.
- Set a medium heat-proof bowl over a pot of simmering water (make sure the bowl is not touching the water).
- Add the chocolate and the butter and stir until it's just about melted. Remove from the heat and stir until chocolate is completely melted.
- Add the cocoa and coffee powder and whisk smooth. Set aside.
- In a separate medium bowl, whisk together the sugar, vanilla, salt, sugar and eggs.
- Whisk the warm chocolate into the egg mixture then stir in the flour with a wooden spoon just until combined.
- Pour the batter into pan and smooth over the top so that it's level.
- Bake for 35 minutes.
- Transfer to wire rack until completely cool (for best flavor, it's best to wait until cool).
I love the fact that these mocha fudge brownies aren’t overly sweet to the point that they hurt your teeth nor are they the least bit bitter. They have a primo, papery thin crust that’s both thin and shiny. The center is filled with a layer of chocolate that’s reminiscent of pure fudge. We all know the best part of a brownie are the edges and they also came out absolutely perfect.
Be sure to pin these Mocha Fudge Brownies for later! →