Coffee and chocolate – gotta love that combination! My daughter does. She asked for a “coffee flavored brownie, with chocolate chip cookies on top”. I came up with this culinary delight, and I’m calling it JEN’S MOCHA BROOKIE! These are a combination of both “cakey” and “fudgey” – best served at room temp. Super chocolatey, with just a hint of coffee flavor. Of course you can adjust that if you like. Finally, I topped it with little chocolate chip cookies, and baked them right into the brownie. This made a nice “crunch” to the top of the brookies!
The first step it to make a batch of chocolate chip cookie dough. A basic recipe will work, as well as – yes – store-bought cookie dough!
I used the following recipe – you really only need about 1/2 recipe, but who doesn’t want to use the remainder of the dough to make a few chocolate chip cookies!!
- 1/4 c Crisco shortening
- 1/2 c unsalted butter, room temp.
- 1 1/4 c light brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla extract
- 1 egg
- 1 3/4 c all purpose flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 c semisweet chocolate chips
- 1 c chopped walnuts (optional)
Combine shortening, butter, sugar, milk, and vanilla in a stand mixing bowl using a paddle attachment. Beat at med til well-blended. Beat in egg.
Combine dry ingredients, and add gradually to the mixing bowl. Blend just til smooth. Add chocolate chip and optional nuts. Fold together.
Spread about 1/2 of the mixture onto a piece of plastic wrap, forming into a thin “log”. Wrap tightly, and freeze for at least 30 min. (Bake a batch of cookies with the leftovers! Or freeze for future use.
Prepare a 9″ square pan with cooking spray, then line with parchment paper, and let it hang out over the edges of 1 side. This will allow you to lift out the brownie very easily. Set aside.
Preheat oven to 350 degrees.
Recipe for JEN’S MOCHA BROOKIES:
Ingredients:
- 1 1/2c semisweet chocolate chips
- 1 stick unsalted butter, cut into 1″ pieces
- 3/4 c granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 Tbsp instant espresso powder (adjust to your taste)
- 4 Tbsp hot water
- 3/4 c all purpose flour
- 2 Tbsp cocoa powder
- 1/2 tsp salt
Using a med saucepan, filled with about 1″ of water, heat to just boiling. Place a glass bowl on top of the water, and reduce to low. Heat butter and chocolate, stirring often, til melted and smooth.
Remove from heat, and cool for about 5 min. Add the sugar, and combine til smooth. Add eggs, 1 at a time, blending between additions. Add vanilla, and stir.
Dissolve espresso powder in 4 Tbsp of hot water. Add to mixture.
Add flour, cocoa powder, and salt. Stir just til blended and smooth.
Pour batter into prepared pan, and spread to edges. Top with round slices of frozen cookie dough. If they lose their round shape when cutting – just reshape using your fingers. Press lightly into the batter.
Bake for 30-32 min. Don’t over-bake – there should be a few moist crumbs on a toothpick when inserted in the center.
Cool completely before cutting.
