Description
These fudgy mocha brownies are a chocolate and coffee lover’s dream. Rich, decadent, and intensely flavored, they’re easy to make and even easier to devour. The perfect pick-me-up dessert or treat to share with friends (if you’re willing to part with them!). The optional coffee buttercream topping takes them to the next level of deliciousness.
1. Mocha Brownie
Servings: 9–12 bars
Texture: fudgy (not cakey)
Ingredients
½ cup (113 g) butter, melted
1 cup (200 g) sugar
2 large eggs
1 tsp vanilla extract
½ cup (65 g) all-purpose flour
½ cup (50 g) cocoa powder
½ tsp salt
1 Tbsp instant coffee or espresso powder
½ cup chocolate chips (optional but recommended)
Instructions
1. Preheat oven to 350°F / 175°C. Line an 8×8 inch pan with parchment.
2. In a bowl, whisk melted butter + sugar until glossy.
3. Add eggs and vanilla. Mix well.
4. In another bowl, whisk flour, cocoa, salt, and instant coffee.
5. Add dry ingredients to wet. Mix until just combined — don’t overmix.
6. Fold in chocolate chips.
7. Spread batter evenly in the pan.
8. Bake 20–25 minutes. A toothpick should come out with a few moist crumbs — not clean for fudgy brownies.
9. Cool completely before slicing.
Optional Coffee Buttercream Topping:
Ingredients
½ cup (113 g) butter, softened
1½ cups powdered sugar
1 Tbsp instant coffee dissolved in 1 Tbsp warm milk
1 tsp vanilla
How to make
1. Beat butter until fluffy.
2. Add powdered sugar gradually.
3. Pour in coffee mixture + vanilla; beat until smooth.
4. Spread over cooled brownies.
2. Japanese Coffee Jelly
ingredients:
1 cup boiling water
1 cup cold water
⅓ cup white sugar
3 tsp gelatin powder
2 tbsp instant coffee
Garnish ideas:
whipped cream
chocolate shavings
coffee beans
fresh mint leaves
Condensed milk
cocoa powder
Instructions:
Add your instant coffee, gelatin powder, sugar and boiling water into a large jug. Whisk everything until the sugar has dissolved, and make sure there’s no gelatin stuck to the bottom.
Pour in the cold water and whisk again.
Pour in the coffee jelly into either dessert cups or glass dish.
Optional: Using your whisk, try to break any large bubbles around the edges to give the jelly a nice smooth finish once set.
Place into the fridge for at least 3 hours to set.
If using a dish, cut jelly into cubes and scoop out into serving dishes.
When serving, add any optional garnishes (such as cream, mint, chocolate shavings, coffee beans, condensed milk) straight on top of the jelly and eat.
3. Coffee Tiramisu Cups
Ingredients (4–6 cups):
1 cup strong brewed coffee (or espresso), cooled
2 tbsp coffee liqueur
12–15 ladyfinger biscuits (savoiardi), broken to fit cup size
8 oz mascarpone cheese (softened)
1 cup heavy cream, cold
¼ cup powdered sugar
1 tsp vanilla extract
Unsweetened cocoa powder (for dusting)
Chocolate shavings or coffee beans (for garnish, optional)
Instructions:
Prepare coffee soak: In a shallow dish, mix cooled coffee with liqueur (if using).
Make cream filling: Beat heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until creamy.
Assemble cups: Dip ladyfingers briefly into the coffee mixture (don’t oversoak). Layer the bottom of each cup with coffee-soaked ladyfingers. Add a layer of mascarpone cream. Repeat layers until cups are filled, finishing with cream.
Chill: Refrigerate for at least 2–4 hours (or overnight) for flavors to develop.
Serve: Dust with cocoa powder before serving. Garnish with chocolate shavings or a coffee bean on top.
4. Coffee Panna Cotta Cups
Servings: 6 small dessert cups
Texture: ultra creamy, smooth, melt-in-the-mouth
Ingredients
2 cups heavy cream
1 cup whole milk
½ cup sugar
2 Tbsp instant coffee or espresso powder
2 tsp gelatin
3 Tbsp cold water
1 tsp vanilla (optional but enhances coffee flavor)
Instructions
1. In a small bowl, sprinkle gelatin over 3 Tbsp cold water. Let bloom for 5 minutes.
2. In a saucepan, heat cream, milk, sugar, and instant coffee over medium heat.
Do NOT boil — just heat until steaming and sugar/coffee dissolves.
3. Remove from heat and add the bloomed gelatin. Whisk until fully dissolved.
4. Stir in vanilla.
5. Strain mixture through a fine sieve for a super silky texture (optional but recommended).
6. Pour into cups or glasses.
7. Chill 4–6 hours or overnight.
Top with dust with espresso powder on top.
5.Coffee Mousse Cups
Ingredients (4–6 servings):
2 tsp instant coffee (or 1 shot espresso)
2 tbsp hot water
1 tsp vanilla extract
½ cup powdered sugar
1 ½ cups heavy cream, cold
8 oz mascarpone or cream cheese (softened, optional for extra richness)
Cocoa powder or chocolate shavings (for garnish)
Instructions:
Dissolve coffee: Mix instant coffee (or espresso) with hot water until smooth. Let it cool.
Whipped cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Add coffee flavor: If using mascarpone, beat it until smooth, then blend in cooled coffee mixture. Gently fold this into whipped cream.
If not using mascarpone, just fold coffee directly into whipped cream.
Assemble cups: Spoon or pipe mousse into dessert cups.
Chill: Refrigerate at least 2 hours to set.
Serve: Dust with cocoa powder or top with chocolate curls/coffee beans before serving.
6. No-Bake Mocha Cheesecake Cups
Yield: 8 small dessert cups (4–5 oz)
Ingredients
Crust
1½ cups crushed Oreos
4 Tbsp melted butter
Cheesecake Filling
16 oz (450 g) cream cheese, softened
1 cup heavy cream (cold)
¾ cup powdered sugar
1 Tbsp instant coffee or espresso powder
1 Tbsp hot water (to dissolve coffee)
½ cup melted semi-sweet chocolate (slightly cooled)
2 tsp vanilla extract
Pinch of salt (balances flavor)
Instructions
1. Make the crust
Mix Oreo crumbs + melted butter until sandy.
Divide into cups and press lightly (do not pack too tight).
Chill while preparing the filling.
2. Make the mocha filling
Dissolve coffee in hot water → set aside.
In a mixing bowl, beat cream cheese + powdered sugar until smooth.
Add melted chocolate, vanilla, salt, and dissolved coffee. Mix until smooth.
In a separate bowl, whip heavy cream to stiff peaks.
Fold whipped cream into the mocha mixture until fully combined and fluffy.
3. Assemble cups
Spoon or pipe the mocha cheesecake mixture over the crust. Smooth the tops or swirl a design.
4. Chill
Refrigerate 6 hours minimum (overnight = best texture).
Top with whipped cream and chocolate shavings when serving.
