The Pioneer Woman Tasty Kitchen
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Dark Chocolate Mocha Brownies

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

I never knew making brownies from scratch could be so easy—or so delicious. These are the richest, most delicious brownies I’ve ever had!

Ingredients

  • 1 cup Unsalted Butter
  • 2 cups White Sugar
  • 4 whole Eggs
  • 2 teaspoons Vanilla Extract
  • ⅔ cups Hershey's Special Dark (TM) Cocoa Powder
  • 2 Tablespoons Instant Coffee Granules, Or To Taste
  • 1 cup All-purpose Flour
  • ½ teaspoons Salt
  • ½ teaspoons Baking Powder

Preparation

1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. (I use Pam spray for baking, which has flour in it already.)

2. In a large glass mixing bowl, melt butter in the microwave. About 90 seconds should do it—keep an eye on it. (If you do not have a glass mixing bowl, you can melt the butter separately in a microwave-safe bowl and then transfer to a large mixing bowl to mix with the other ingredients.)

3. Stir sugar, eggs, and vanilla into the melted butter.

4. Gently stir in cocoa, instant coffee (to taste—2 tablespoons will give a richer coffee flavor), flour, salt, and baking powder. Stir until just blended—do not overmix.

5. Spread batter into the prepared pan. Bake in the preheated oven for 28 to 30 minutes.

One Comment

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scoop on 2.28.2010

Yummm….what I love most about this recipe is that all the ingredients are always in your pantry. Whenever that chocolate craving hits, you’re all set!

3 Reviews

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melanie on 5.3.2012

They are ok. I like the gooey brownies and these fell more into the cakey category.

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christineshen on 2.27.2012

Really yummy! I usually shy away from making brownies in a 9×13 pan because I find they’re too thin but these were perfect. They had a nice cakey texture with chewy edges and a nice shiny top. And the coffee taste was perfect.

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tazie45 on 7.6.2010

These are freakin’ delicious! Easy to make. I didn’t have the dark chocolate cocoa, so I used regular, then chopped up a bar of dark baker’s chocolate bits and added to batter. Topped with the chocolate frosting recipe on the back of the cocoa box. You can really taste the coffee, and it adds ZIP. A definite winner!!

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