Martha Stewart's Mocha Brownies

Martha Stewart's Mocha Brownies are absolutely divine! The perfect combination of coffee and chocolate!

Course Dessert
Keyword Brownie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Author Martha Stewart


  • 8 tablespoons 1 stick unsalted butter, cut into pieces, plus more for pan
  • 1 cup all-purpose flour spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons instant espresso powder
  • 8 ounces semisweet or bittersweet chocolate chopped
  • 1 1/4 cups sugar
  • 3 large eggs


  1. Preheat oven to 350 degrees.
  2. Brush a 9-inch square baking pan with butter.
  3. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides.
  4. Butter paper, and set pan aside.
  5. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  6. Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
  7. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan.
  8. Add sugar; mix to combine.
  9. Add eggs, and mix to combine.
  10. Add flour mixture; mix just until moistened (do not overmix).
  11. Add instant espresso powder.
  12. Transfer batter to prepared pan; smooth top.
  13. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
  14. Cool in pan for 30 minutes.
  15. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper).
  16. On a cutting board, using a dampened serrated knife, cut into 16 squares.
  17. Store in an airtight container at room temperature, up to 2 days.