Gourmet Mocha Cappuccino Brownies

GOURMET MOCHA CAPPUCCINO BROWNIES

2/24/2023

Looking for a decadent dessert that will satisfy your craving for both chocolate and coffee? If you love visiting your local coffee shop for a perfect cup of mocha cappuccino, you are going to LOVE Gourmet Mocha Cappuccino Brownies! Start with ultra-fudgy brownies, top with a rich and silky Mocha Cappuccino Buttercream Filling, and finish off with a premium dark chocolate glaze that is ribboned with a drizzle of white chocolate.

For something special and to identify these as “coffee-flavored brownies”, you can garnish with simple chocolate covered espresso beans on top! These are sinfully delicious and unapologetically decadent and indulgent – a mocha cappuccino lover’s dream!

Gourmet Mocha Cappuccino Brownies

RECIPE TIPS & TRICKS FOR THE BEST GOURMET MOCHA CAPPUCCINO BROWNIES:

If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!
For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through! I prefer Ghirardelli or Lindt dark chocolate bars - each with at least 70% chocolate for the melted chocolate, and Guittard or Ghirardelli chocolate chips, or Callebaut Dark Bittersweet Chocolate Callets.
Don't overbeat your brownie batter! Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
Baking brownies low and slow is the way to go! 325 degrees is usually the perfect temp for baking the best brownies.
Be sure you don’t overbake the brownies! They should not be liquidy or jiggly when you pull them out of the oven. The brownies will firm up as they cool. Over-baked brownies will be dry and won’t be chewy or fudgy.

After removing from the oven, I suggest you place the brownie pan on a wire rack and cool for at least an hour, and then refrigerate for an hour before topping with filling or frosting. Although waiting for this may be the hardest part, they are worth the wait!
To prevent melted dark chocolate and melted white chocolate from seizing when adding pure flavor extracts (chocolate, coffee or vanilla), make sure to add the unsalted butter indicated when melting the chocolate, and THEN add the pure extract (ALWAYS alcohol based, NEVER water based).
To thin the Dark Chocolate Glaze or White Chocolate Glaze, add a small amount of coconut oil or canola oil if needed, but not too much – you want this glaze topping to harden to a brilliant chocolate sheen!
Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

FOR PERFECT BROWNIES, USE THE RIGHT CHOCOLATE:

For gourmet brownies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Trust me on this! For a rich and robust chocolate flavor, I recommend using only high-quality chocolate. Since there are only a few ingredients, each one really shines through!

Extra Dark & Bittersweet Chocolate: Guittard 63% Extra Dark Chocolate Baking Chips, Ghirardelli 60% Cacao Bittersweet Chocolate Chips and Callebaut 70% Dark Bittersweet chocolate Callets are my favorite.
Unsweetened Chocolate: Perfect for chopping and melting, I recommend Guittard and Ghirardelli 100% Unsweetened Chocolate Bars, or Callebaut Finest Belgian Dark Chocolate Baking Block, or in a pinch Baker’s Unsweetened Baking Bars.
Semi-Sweet Chocolate: Guittard and Ghirardelli Semi-Sweet Chocolate Chips or Callebaut Belgian Semisweet Callets.
German Chocolate: Baker’s German Sweet Chocolate Bars
Milk Chocolate: Guittard and Ghirardelli Milk Chocolate Chips
Chocolate Bars: For chocolate chunk brownies and cookies, you can substitute good quality chocolate bars (Lindt or Ghirardelli) or Callebaut chocolate blocks that are cut into small chunks or pieces.
White Chocolate: Guittard Mystic White Chocolate Baking Wafers (true white chocolate flavor and melt perfectly) or Lindt Classic White Chocolate Bars or Ghirardelli White Chocolate Premium Baking Bar, Ghirardelli Classic White Premium Baking Chips
Cocoa Powder: Always use Dutch-processed premium unsweetened cocoa for brownies! Valrhona Pure Cocoa Powder, Rodelle Gourmet Baking Cocoa, Hershey’s Special Dark Cocoa or Ghirardelli 100% unsweetened Ground Cocoa
Black Cocoa Powder: King Arthur Black Cocoa will give you an intense, dark colored and unsweetened chocolate flavor – use sparingly for the darkest chocolate cake, cookies and brownies (think “Oreo” dark)
Espresso Powder: If your brownie recipe calls for it, don’t skip the espresso powder! It helps enhance the flavor of chocolate without adding an intense coffee flavor. Whisking cocoa powder and espresso powder into boiling water until smooth allows the chocolate flavor to bloom - don't skip this step if called for in your recipe!

Gourmet Mocha Cappuccino Brownies

QUALITY INGREDIENTS MAKE THE BEST BROWNIES:

For gourmet brownies, in addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results! I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

Butter: Land O Lakes Unsalted Butter. Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect shiny sheen on top – and we LOVE a brownie with the perfect sheen!
Flour: King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands). Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
Granulated Sugar: Domino Pure Cane Sugar
Baking Powder: Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands.
Salt: To avoid a tinny flavor, never use iodized salt in brownies. Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I use Maldon Sea Salt Flakes.
Vanilla: Neiman Massey and Rodelle are my preferred brands for Pure Vanilla Extract and Vanilla Bean Paste - both are made with the highest-quality Bourbon vanilla beans from Madagascar.
Espresso Powder: If your brownie recipe calls for it, don’t skip the espresso powder! It helps enhance the flavor of chocolate without adding an intense coffee flavor. King Arthur Espresso Powder is my favorite! If you don’t have time to order, DeLallo brand is also good and available at most grocery stores.
Other Extracts & Flavorings: Neiman Massey (neimanmassey.com), Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions. Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts.

Gourmet Mocha Cappuccino Brownies

GOURMET MOCHA CAPPUCCINO BROWNIES

Looking for a decadent dessert that will satisfy your craving for both chocolate and coffee? If you love visiting your local coffee shop for a perfect cup of mocha cappuccino, you are going to LOVE Gourmet Mocha Cappuccino Brownies! Start with ultra-fudgy brownies, top with a rich and silky Mocha Cappuccino Buttercream Filling, and finish off with a premium dark chocolate glaze that is ribboned with a drizzle of white chocolate. These gourmet brownies are the perfect indulgence for any coffee lover!

Gourmet Mocha Cappuccino Brownies

INGREDIENTS:
DARK CHOCOLATE COFFEE BROWNIES:
4 large eggs (room temperature)
3 Tablespoons instant espresso powder
1 Tablespoon boiling water
3 ounces (85g) unsweetened baking chocolate
1 cup (170g) 60% cacao bittersweet chocolate chips (Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Guittard Extra Dark Chocolate Baking Chips)
1 cup (8 ounces or 2 sticks) unsalted butter
1 cup (200g) granulated sugar
1 cup (213g) light brown sugar
1 cup (125g) King Arthur All-Purpose Flour
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons pure vanilla extract
1 cup (170g) Chocolate Mocha Chips or Nestle Toll House Espresso Baking Chips (optional)

MOCHA CAPPUCCINO BUTTERCREAMCREAM FILLING:
1 cup unsalted butter (room temperature)
2 Tablespoons cream cheese (room temperature)
2 ounces bittersweet chocolate, finely chopped
1 Tablespoon espresso powder
3 cups (390g) powdered sugar
¼ cup heavy whipping cream
1 Tablespoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

DARK CHOCOLATE GLAZE:
6 Tablespoons unsalted butter
1 cup (6 ounces) 60% cacao bittersweet chocolate chips
2 Tablespoons light corn syrup
1 teaspoon pure coffee extract (Nielsen-Massey, Cooks or LorAnn Coffee Emulsion

WHITE CHOCOLATE GLAZE:
3 ounces premium white chocolate bar (Ghirardelli or Lindt)
2 tablespoons unsalted butter
¼ teaspoon ground cinnamon

GARNISH:
Chocolate Covered Espresso Coffee Beans (tri-color)(optional)

HOW I MAKE THESE:

Remove eggs from refrigerator and allow to come to room temperature.
Adjust oven rack to middle position and heat oven to 325 degrees F. Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Lightly grease the foil in the pan, or spray with nonstick cooking spray.
PREPARE BROWNIES: In a small bowl, add the espresso powder to the boiling water and stir until dissolved; set aside.
In a small heavy saucepan, cut the butter into pieces and melt over low heat. While the butter is melting, chop the chocolate bar into ¼-inch pieces. Add the chopped baking chocolate and bittersweet chocolate chips to the melted butter, whisking together until melted and smooth. Remove pan from stove and set aside – you will use this same pan later on.
In a large mixing bowl, lightly whisk the eggs.
Place the granulated sugar and brown sugar in a separate small bowl, then whisk into the eggs just until blended.
Briefly stir the melted chocolate mixture, then gradually drizzle into the egg mixture, whisking constantly just until combined.
Whisk in the vanilla extract.
In a small mixing bowl, whisk together the flour and baking powder. Sift through a fine mesh strainer directly into the batter. Stir with a silicone spatula just until blended.
Stir in the optional espresso chocolate chips.
Pour the batter into the prepared pan and spread evenly with a small offset spatula (or for individual brownie pan, fill each parchment liner ½ full).
Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool to room temperature, then chill for 1 hour.
PREPARE MOCHA CAPPUCCINO BUTTERCREAMCREAM FILLING: In a small microwave safe bowl, melt the chocolate in 30 second increments on 50% power until the chocolate is melted and smooth.
Stir the espresso powder into the melted chocolate and stir for a couple of minutes until well blended.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese until creamy.
At low speed, beat in the powdered sugar, cinnamon, vanilla extract and salt until well blended.
Add the melted (cooled) chocolate and heavy cream, and increase speed to medium, beating until light and fluffy, scraping down the side of the bowl and paddle as necessary.
Dollop the Mocha Cappuccino Buttercream Filling over the chilled brownie slab and spread evenly with a small offset spatula. Chill pan in refrigerator for 1 hour.
PREPARE CHOCOLATE GLAZE: In reserved saucepan, melt the butter and corn syrup over low heat. When totally melted and combined, remove from heat and add the chocolate chips. Stir with a small silicone spatula until the chocolate is melted and smooth. Stir in coffee extract and blend well. Set aside and keep warm.
PREPARE WHITE CHOCOLATE GLAZE: Chop the white chocolate into small fine bits and place in a small microwave safe bowl. Add the butter and microwave on 50% power for 1 minute, stir with a small silicone spatula. Microwave for an additional minute on 50% power, stirring again. Repeat as necessary until the white chocolate is melted and completely smooth. Stir in the ground cinnamon until completely smooth and blended; set aside and keep warm.
For easiest drizzling and decorating, I recommend using a tipless piping bag for the next step. Place an open piping bag into a large tumbler and pour warm White Chocolate Glaze into the bag, twist and tie the top closed. (If you don’t have a piping bag, you can also use a small spoon to drizzle the White Chocolate Glaze on the top of the brownies.)
GLAZE BROWNIES: Pour the warm Dark Chocolate Glaze on top of the chilled Cappuccino Cream Filling and spread evenly with a small offset spatula.
Clip off just the tip of the piping bag with sharp scissors, leaving a hole the size of a spaghetti noodle). Immediately drizzle the warm White Chocolate Glaze in vertical lines across the top of the Dark Chocolate Glaze. Use the tip of a sharp knife or a metal cake tester to pull or draw the white chocolate in horizontal lines (alternating opposite direction each time), back and forth thru the chocolate glaze, to create a geometric or swirled pattern.
If desired, immediately place chocolate espresso beans gently on top of swirled Chocolate Drizzle (4 rows of 6, for a total of 24 decorated brownies). The individual chocolate espresso beans will adhere to the top as the Chocolate Drizzle cools.
Refrigerate the brownie pan for at least 8 hours before slicing and serving - you want the brownie slab, filling and chocolate glaze to be cold and firm before cutting.
Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

YIELD: 24 brownies

RECIPE TIPS & TRICKS FOR THE BEST GOURMET MOCHA CAPPUCCINO BROWNIES:

If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!
For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through! I prefer Ghirardelli or Lindt dark chocolate bars - each with at least 70% chocolate for the melted chocolate, and Guittard or Ghirardelli chocolate chips, or Callebaut Dark Bittersweet Chocolate Callets.
Don't overbeat your brownie batter! Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
Baking brownies low and slow is the way to go! 325 degrees is usually the perfect temp for baking the best brownies.
Be sure you don’t overbake the brownies! They should not be liquidy or jiggly when you pull them out of the oven. The brownies will firm up as they cool. Over-baked brownies will be dry and won’t be chewy or fudgy.

After removing from the oven, I suggest you place the brownie pan on a wire rack and cool for at least an hour, and then refrigerate for an hour before topping with filling or frosting. Although waiting for this may be the hardest part, they are worth the wait!
To prevent melted dark chocolate and melted white chocolate from seizing when adding pure flavor extracts (chocolate, coffee or vanilla), make sure to add the unsalted butter indicated when melting the chocolate, and THEN add the pure extract (ALWAYS alcohol based, NEVER water based).
To thin the Dark Chocolate Glaze or White Chocolate Glaze, add a small amount of coconut oil or canola oil if needed, but not too much – you want this glaze topping to harden to a brilliant chocolate sheen!
Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

Original recipe created August 2022; revised and reposted February 2023.

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