I added coffee (coffee + chocolate = yummm!) and switched out some of the sugar for brown sugar giving these brownies a bit more richness. I also added a bit more chocolate chips and a glaze on top. Why not?
In case you're wondering... I'm pretty sure these are going to trump my original Fudgy Dark Chocolate Brownies as my go-to recipe. They are that good!
Mocha Fudge Brownies Recipe
3/4 cup regular or dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, divided & melted (1/3 cup + 1/3 cup)
1/2 cup very hot coffee or espresso
1 cup sugar
1 cup firmly packed brown sugar (light or dark)
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/3 cup flour
2 cups semi-sweet chocolate chips
(2 more cups chocolate chips, any kind, optional)
Preheat your oven to 350ºF. Generously butter a 9x13" baking dish.
In a large bowl, whisk together the cocoa powder and baking soda. Whisk in 1/3 cup of the melted butter until smooth. Whisk in the hot coffee until thick and fluffy.
Whisk in the sugars, eggs, vanilla, salt & remaining 1/3 cup butter until smooth.
Take 1 tablespoon of the flour and toss it with 2 cups of the chocolate chips to coat. (The flour coating keeps the chocolate chips from all sinking to the bottom of your batter!)
Stir the remaining flour into the brownie mixture until combined and then gently fold in the flour-dusted 2 cups of chocolate chips.
Spread the batter into your prepared pan and bake for 35-40 minutes, until the brownies are just set (when you jiggle the pan the center barely moves).
Optional Glaze Directions:
When you take the brownies out of the oven, immediately sprinkle on the remaining chocolate chips and let them sit for about 5 minutes, until they are all shiny. Spread them out gently with the back of a spoon into a smooth coating on top of the brownies.
If you want a hard shell on the brownies, put them in the fridge to chill and set completely. Otherwise you can serve these warm or room temperature and enjoy a softer glaze!