though i’ve never been a coffee drinker, i’ve always loved coffee desserts. coffee oreo is my favorite ice cream flavor, mocha frosting is delicious, and mocha anything usually seems like a good idea.
so naturally, when i came across a recipe for mocha flourless brownies, i was intrigued. flourless chocolate cakes can be excellent (they can also be pretty mediocre at some restaurants, but we’ll ignore those) and i’m generally a fan of adding coffee to chocolate desserts to enhance the chocolate flavor.
usually when you’re adding coffee to enhance the chocolate flavor, the coffee is undetectable. not so in these mocha flourless brownies! in this case, there’s no mistaking the coffee flavor…hence calling them mocha flourless brownies, rather than just sneaking a dash of espresso powder into the batter and moving on.
sure, i experimented with varying the amount of espresso powder i used, but in the end, i opted for a fairly coffee-forward flavor (you could tone it down, of course, should you not share my pro coffee + chocolate orientation). i will admit though, when i took my first bite of the first batch, i was caught off-guard by the intensity of the coffee flavor and decided to scale it back in the next batch.
i followed through on that initial decision but by then i was so accustomed to – and enamored with – the strong coffee flavor, that i really missed it and brought it back up again for the third batch! if you’re nervous about it, check out the recipe notes; i gave some guidance on different amounts of espresso powder that i tried.
while i was messing around with the coffee flavor, i was also tinkering with the texture of the brownies. the first batch was good, but i knew they could be better. ultimately, reducing the baking time and adding a splash of heavy cream gave these flourless brownies the rich, soft, not-quite-gooey-but-definitely-not-dry texture i was after.
(if you need to avoid dairy, you can certainly make these brownies without the heavy cream, they’ll just creep over on the texture spectrum to be a little bit closer to beach boardwalk fudge (which is not bad at all, just not what i wanted).)
so now that my freezer is packed with individually-wrapped mocha flourless brownies that are dangerously easy to grab and throw in the microwave for a few seconds, i think it’s time for me to go back to testing recipes that include, you know, vegetables. any spring veggie recipe requests? i’ll just be over here eating mocha flourless brownies while you think about it…
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
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