Chocolate Mocha Brownies

While working out the other day, I was daydreaming about my favorite desserts. Yes, dessert happens to be one of my workout motivations. Anyways, I immediately thought of combining two of my favorite things in life, coffee and chocolate. Better yet, coffee and chocolate brownies.


My first hurdle was to find the perfect coffee pairing. I landed on a delicious blend I received from Sixth Wave Coffee, an El Salvador roast with deep cocoa notes. The next step was to create rich gluten free chocolate brownies with chocolate chips. Needless to say, this dessert is absolutely delicious, gooey, chocolaty, and with a hint of coffee flavor.


Brownie Ingredients:

  • 1 cup of gluten free flour
  • ¼ teaspoon of salt
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • 1 cup of sugar
  • ¼ cup vegetable oil
  • ¼ cup softened butter


Glaze Ingredients:

  • 1 jar of chocolate frosting
  • ¼ cup of cocoa powder
  • 2 tablespoons skim milk
  • ¼ cup of coffee
  • ¼ cup of chocolate chips


Brownie Steps:

  1. Preheat oven to 350 degrees
  2. Grease baking pan
  3. Add flour, salt, eggs and vegetable oil to a large mixing bowl and mix until smooth
  4. Add in butter, sugar, baking powder, cocoa powder, and vanilla extract and mix until smooth
  5. Add mixture to baking pan
  6. Bake for 25 – 30 minutes
  7. Remove from oven and let cool


Glaze Steps:

  1. Add frosting, cocoa powder, and milk to a large mixing bowl and whisk until smooth
  2. Add in coffee and continue to mix
  3. Add in chocolate chips and mix until smooth
  4. Once brownies have cooled for at least 20 minutes, pour brownie glaze on top of the cooked brownies
  5. Let sit for 30 minutes before serving
  6. Enjoy!


To find the perfect coffee pairing for your brownie recipe, head to Sixth Wave Coffee:



2 Comments Add yours

  1. These sound absolutely fantastic! I love these – I’ve got to try making these myself 🙂


    1. laurenperezkitchen says:



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