Palm Beach Mocha Brownies
Indulging in a rich dessert is one of life’s greatest pleasures, and Palm Beach Mocha Brownies offer just that. These brownies are a perfect fusion of deep chocolate flavor and a hint of espresso that awakens the senses. With a fudgy texture and a glossy top, they are sure to impress anyone who takes a bite. Whether you’re hosting a gathering or simply treating yourself, these brownies will transport you to a tropical paradise with every decadent mouthful.
Why This Recipe Works
The secret to these Palm Beach Mocha Brownies lies in the balance of flavors and textures. The unsweetened chocolate provides a rich base, while the combination of butter and sugar creates a moist, fudgy consistency. The addition of espresso powder enhances the chocolate flavor without overpowering it, giving these brownies a delightful mocha twist. The eggs add structure, and the almond extract brings a subtle warmth to the flavor profile. This combination not only results in a delicious treat but also makes these brownies incredibly easy to whip up.
Shopping List
- 8 ounces unsweetened chocolate, chopped
- 2 sticks butter, cut into chunks
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- 2-2½ tablespoons instant espresso powder (I recommend Medaglia Doro brand)
- 3¾ cups granulated sugar
- 1½ cups all-purpose flour
Equipment & Tools
- Oven: Preheat to 350°F (175°C) for baking.
- Mixing bowls: For combining ingredients.
- Whisk: To blend the eggs and extracts thoroughly.
- Double boiler or microwave-safe bowl: For melting chocolate and butter together.
- 9×13 inch baking pan: The perfect size for these brownies.
- Parchment paper: To line the baking pan for easy removal.
- Spatula: For spreading the batter evenly.
Cook Palm Beach Mocha Brownies Like This
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your brownies will bake evenly and come out perfectly gooey.
Step 2: Prepare Your Baking Pan
Line a 9×13 inch baking pan with parchment paper, allowing some overhang on the sides. This will make it easier to lift the brownies out once they’re baked.
Step 3: Melt the Chocolate and Butter
In a double boiler or a microwave-safe bowl, combine the chopped unsweetened chocolate and butter. If using a microwave, heat in short bursts, stirring in between until fully melted and smooth.
Step 4: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted chocolate and butter mixture with the sugar until well combined. Allow it to cool slightly before adding the eggs to prevent scrambling. Then, add the eggs, vanilla extract, almond extract, and salt. Whisk until the mixture is smooth and glossy.
Step 5: Incorporate the Dry Ingredients
Sift the flour and espresso powder together. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; you want just enough to combine everything into a thick batter.
Step 6: Bake the Brownies
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Step 7: Cool and Serve
Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, lift them out using the parchment overhang and let them cool completely on a wire rack. Cut into squares and enjoy your Palm Beach Mocha Brownies!
Fresh Seasonal Changes
- Spring: Add some fresh raspberries on top before baking for a fruity contrast.
- Summer: Mix in some toasted coconut for a tropical twist.
- Fall: Incorporate a dash of cinnamon for a warm, aromatic flavor.
- Winter: Top with crushed peppermint candies for a festive touch.
Learn from These Mistakes
- Don’t overbake: The key to fudgy brownies is to take them out when they are still slightly underbaked.
- Watch your chocolate: Make sure the chocolate and butter mixture cools slightly before adding the eggs to avoid cooking them.
- Measure accurately: Baking is a science. Use a scale or proper measuring cups to ensure accuracy.
- Let them cool: Patience is a virtue! Allow the brownies to cool completely before cutting for cleaner edges.
Freezer-Friendly Notes
If you want to prepare these delicious Palm Beach Mocha Brownies ahead of time, they freeze beautifully. Once cooled, wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature and serve.
Reader Q&A
Can I use chocolate chips instead of unsweetened chocolate?
While you can use chocolate chips, they often contain added sugar and stabilizers that may alter the texture of the brownies. If you do decide to use them, reduce the sugar in the recipe accordingly.
What can I substitute for almond extract?
If you prefer not to use almond extract, you can substitute it with more vanilla extract or a splash of orange zest for a different flavor profile.
How do I know if my brownies are done?
The best way to test for doneness is to insert a toothpick into the center. It should come out with a few moist crumbs, but not wet batter. If it comes out clean, they might be overbaked.
Can I make these brownies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend you use is suitable for baking to achieve the right texture.
Let’s Eat
There’s something special about biting into a rich, fudgy brownie that feels like a warm hug. The addition of espresso in these Palm Beach Mocha Brownies elevates them from ordinary to extraordinary, making them a must-try for chocolate lovers. Whether you’re enjoying them on your own or sharing with friends, these brownies are bound to be a crowd-pleaser. So gather your ingredients, follow the steps, and indulge in the bliss that is Palm Beach Mocha Brownies. Enjoy every heavenly bite!
Palm Beach Mocha Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your brownies will bake evenly and come out perfectly gooey.
- Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides. This will make it easier to lift the brownies out once they’re baked.
- In a double boiler or a microwave-safe bowl, combine the chopped unsweetened chocolate and butter. If using a microwave, heat in short bursts, stirring in between until fully melted and smooth.
- In a large mixing bowl, whisk together the melted chocolate and butter mixture with the sugar until well combined. Allow it to cool slightly before adding the eggs to prevent scrambling. Then, add the eggs, vanilla extract, almond extract, and salt. Whisk until the mixture is smooth and glossy.
- Sift the flour and espresso powder together. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; you want just enough to combine everything into a thick batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, lift them out using the parchment overhang and let them cool completely on a wire rack. Cut into squares and enjoy your Palm Beach Mocha Brownies!
Notes
- For a fruity contrast, add fresh raspberries on top before baking.
- Mix in toasted coconut for a tropical twist during summer.
- Add a dash of cinnamon in fall for a warm flavor.
