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Mocha brownies

19 August 2016

A gooey chocolate brownie recipe with a great coffee taste.

Mocha brownies
Mocha brownies

Preparation time

20 minutes

Cooking time

35 minutes




  • 75ml (4 tbsp) Camp Coffee
  • 115g (4oz) unsalted butter, softened, plus extra for greasing
  • 170g (6oz) caster sugar
  • 2 free-range eggs
  • 55g (2oz) plain chocolate, melted (minimum 65% cocoa solids)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 55g (2oz) plain flour
  • 55g (2oz) cocoa powder
  • Icing sugar, for dusting


1. Preheat the oven to 180°C/350°F/gas mark 4. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.

2. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Next, gently fold the chocolate into the butter and egg mixture. Add the vanilla extract and Camp Coffee and mix well.

3. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. Spoon the brownie batter into the prepared tin and level out the top with a spatula.

4. Bake in the oven for 30-35 minutes. Allow to cool in the tin for 10 minutes, then place on a wire rack to cool.

5. To serve, cut into rectangles and dust with icing sugar.

Visit our baking section for more delicious recipes for brownies, cakes, biscuits and bread.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.