Double Mocha Brownies


Here's a fudgy, rich brownie laced with espresso and Kahlua.

  • 4 ounces unsweetened chocolate, chopped
  • 1-1/2 sticks butter
  • 2 tablespoons instant espresso powder
  • 3 eggs
  • 2 cups sugar
  • 2 teaspoons Kahlua
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup pecans, chopped


  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 2 tablespoons Kahlua

Preheat oven to 350 degrees F. Line a 9 x 12-inch pan with parchment.

Combine chocolate and butter in a heavy saucepan and melt over low heat, stirring until smooth. Stir in espresso to dissolve and set aside to cool.

In the bowl of an electric mixer, beat together eggs and sugar until smooth. Pour cooled chocolate and beat to combine. Beat in Kahlua. Add flour and salt and beat until smooth and thick. Stir in pecans.

Spoon batter into prepared pan and bake about 35 minutes, until a tester comes out with moist crumbs clinging to it. Cool in pan on rack.

Make glaze by whisking together confectioners' sugar and Kahlua until smooth. Spread a thin layer over brownies, cut into squares, and remove from pan.

Makes About 24

Recipe from:

Totally Chocolate Cookbook
by Helene Siegel and Karen Gillingham
Illustrations by Bob Greisen and Carolyn Vibbert
$4.95 (paperback)
Celestial Arts 1996
Recipe reprinted by permission.


Totally Chocolate Cookbook

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This Archived Page created between 1994 and 2001. Modified August 2007


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