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Mocha Fudge Brownies


Makes 16 brownies


3 squares (1 ounce each) semisweet chocolate
3/4 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup chopped toasted almonds
1 cup (6 ounces) milk chocolate chips, divided


  1. Preheat oven to 350°F. Grease 8-inch square baking pan.
  2. Melt semisweet chocolate in top of double boiler over hot, not boiling, water. Remove from heat; let cool slightly.
  3. Beat sugar and butter in medium bowl until well blended. Add eggs; beat until light and fluffy. Add melted chocolate, coffee powder and vanilla; beat until well blended. Stir in flour, almonds and 1/2 cup chocolate chips. Spread batter evenly in prepared pan.
  4. Bake 25 minutes or just until firm in center. Remove from oven; sprinkle with remaining 1/2 cup chocolate chips. Let stand until chips melt; spread chips evenly over brownies. Cool completely in pan on wire rack. Cut into 2-inch squares.

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