Mocha Brownies with Coffee and Cinnamon

The addition of instant coffee and ground cinnamon to the batter transforms ordinary brownies.
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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 16 brownies
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12 tablespoons (1 1/2 sticks) unsalted butter, plus more for buttering the pan

1 cup sugar

3/4 cup unsweetened cocoa powder

2 teaspoons instant coffee

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

Kosher salt

2 large eggs

1/3 cup all-purpose flour


  1. Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.
  2. Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined.
  3. Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares.
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