Mocha Madness: Coffee-Infused Brownies that Wow


I love old European cities. The sights and the sounds inspire me. And being a foodie, I often follow my nose around when I smell something good cooking. This happened to me recently when I was wandering the streets and canals of one great, little city called the Venice of the North. 

Imagine wandering the historic streets of Amsterdam, where the scent of freshly baked goods wafts from every corner. In a charming canal-side bakery, you're drawn to a display of exquisite chocolate treats. Here, you encounter the Dutch love affair with coffee and chocolate in the form of mocha-infused brownies.

The pastry chef, with a mischievous twinkle in their eye, shares the secret behind these indulgent brownies: a generous amount of Dutch cocoa and a shot of robust espresso. Each bite is a symphony of flavors that transports you to a cozy canal-side terrace, where you can sip coffee and indulge in sweet delights. It's a taste of Amsterdam's rich history and a modern twist on traditional Dutch treats.

Mocha Madness Coffee-Infused Brownies


  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1/2 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 shot of espresso (cooled)
  • 1 cup chocolate chips (optional)


  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a large bowl, combine the melted butter, sugar, and cocoa powder.
  3. Stir in the flour and salt until well combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add the vanilla extract and the cooled shot of espresso, stirring until smooth.
  6. If desired, fold in chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
  9. Allow to cool before cutting into squares.