(The Best) Mocha Brownies

Hello one and all!

The Holiday season is here! The tunes are playing, the cookies have been baked (a very small amount) and the scene of glitter, lights and the aroma of fresh pine trees fills the house magically. What a lovely, lovely thing. Oh and let’s not forget about the best film of all time, of which has been playing since the beginning of the year, no longer just a Christmas movie…White Christmas! Bing Crosby was a babe back in the day I must say. I wish I had more time to spend in the kitchen to bake and watch Christmas movies, sip hot cider and share it all with you wonderful people. I surely know all my ever so gracious taste testers would surely love me a bit more.


Sending special THANKS to my lovely friend for this wonderful Anthropology monogrammed mug, love!


This recipe that I am about to share, I believe I have done so before actually, is literally the best kept, not so secret, brownie recipe out there. Gahhh, it is amazing! Never fails. Knock on wood. (I actually just did so, sheesh, who am I?) It is golden. I came across it when I purchased the Tartine cookbook early this year. Tartine Bakery is a famous bakery in San Francisco owned by Chad Robertson and Elisabeth Prueitt, both of whom are geniuses in the kitchen. They bake in “real-time”! As in no over-night shifts to prepare for that early morning coffee and croissant rush. The words are raw. The stories deep. The recipes simple and pure. I often dream about the day that I step foot into that bakery not just to purchase a warm, flaky croissant right out of the oven but to actually be that person baking those delicious little items. Sigh…

Would you believe I have made these brownies FOUR times in less than a week?! High demand I tell you. Have these at your next party and people will be raving and wanting to know just how something could be so rich and melt in your mouth good.

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Recipe adapted from TARTINE. Some changes and alterations have been made.

9 x 13 in baking dish / 12 brownies

3/4 cup Unsalted Butter
1 pound Ghirardelli Bittersweet/Semisweet Chocolate
3/4 cup + 2 tbsp. All-Purpose Flour
5 Eggs
2 cups Light Brown Sugar
1/2 tsp. Salt
1 tsp. Vanilla Extract
2 tbsp. Coffee Grounds

Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish.

In a saucepan, melt butter over low heat. Turn off the heat and add in the chocolate. Stir until melted. If the heat of the butter does not melt the chocolate, place back on the stove for a few seconds until well incorporated. Add in coffee grounds and let cool for 3 minutes.

Place flour in a bowl. In a mixing bowl combine eggs, sugar, salt and vanilla. Using a mixing attachment, for a stand mixer, mix on high speed until mixture thickens and becomes a cream color. The batter should fall back and forth in a ribbon like manner. With a rubber spatula, fold in the chocolate mixture in three separate phases. Finally add in the flour just until it is incorporated. Mixing too much will deflate the air that was in the egg mixture.

Pour batter into the greased baking dish. Bake for 25 minutes. The top will be slightly cracked and soft. Using a cake tester will not help in this situation, the inside is going to be fudgy and seemingly underdone. Let cool completely before digging into the brownies.

Cut into size and shape of your choice. They can keep in an airtight container, on the counter or in the fridge, for up to a week. Freeze any leftover and add them to vanilla ice cream or spur of the moment homemade milkshakes!


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To those of you who receive these in the mail, you should probably hide them and not tell anyone you have a package of these lovely little gems all for your self 🙂


(The Best) Mocha Brownies

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