Sheet-Pan Mocha Fudge Brownies

Mocha pairs coffee with chocolate, a combo that shines on National Coffee Day. These sheet-pan brownies melt butter and semisweet chips into a fudgy batter boosted by espresso powder, then finish with dark chocolate chunks and flaky sea salt.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 6g protein
• 62g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup unsalted butter
• 1 cup semisweet chocolate chips
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp instant espresso powder
• 1/2 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup dark chocolate chunks
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Line a quarter sheet pan or 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting, and lightly grease the parchment.
2. 2In a medium saucepan over low heat, melt the butter with the semisweet chocolate chips, stirring constantly until completely smooth and glossy. Remove from heat and let cool for 3 minutes so it is warm but not scorching.
3. 3Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully dissolved and the mixture looks thick and shiny.
4. 4Add the eggs one at a time, whisking vigorously after each addition until the batter becomes silky and pulls away slightly from the sides of the pan. Stir in the vanilla extract.
5. 5Sprinkle the espresso powder and cocoa powder over the batter and whisk until no dry streaks remain and the mocha aroma is strong and even.
6. 6Fold in the flour and salt with a spatula just until combined; stop as soon as the last streak of flour disappears to keep the brownies fudgy.
7. 7Scrape the batter into the prepared pan and spread it into an even layer reaching the corners. Scatter the dark chocolate chunks evenly across the top and gently press them in.
8. 8Bake for 22 to 26 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The top should look matte and slightly crackled.
9. 9Remove the pan from the oven and immediately sprinkle the flaky sea salt over the hot surface. Cool completely in the pan on a wire rack for at least 1 hour.
10. 10Use the parchment overhang to lift the slab out, then cut into large squares with a sharp knife wiped clean between cuts. Serve at room temperature for maximum fudgy texture.