nicely iced mocha brownies

This post is brought to you by Moccona

Chocolate and coffee are two of my favourite things. Put them together and you have a winner. And you know I love baking brownies. So I’ve combined a few of my favourite things into a delicious brownie using Moccona Flavour Infused coffee.  I’m still loving the caramel flavour but decided to use vanilla for this recipe. And I still find myself opening the jar for a smell before I make the coffee…………….it’s that good.

Now the actual brownie itself doesn’t taste like coffee but has a really rich flavour and it’s the icing that gives it the delicious mocha flavour. And if you’re not a fan of icing just leave it off. But it’s the icing that really makes this brownie so give it a go. These are great to make for a special occasion or when you’re out to impress.

and the recipe……….here you go. And there is still time to enter my Moccona giveaway here. $500 Wheel & Barrow gift voucher anyone? But be quick. Winner will be drawn next Monday 13th May…….

mocha brownies
Prep time
Cook time
Total time
There are 3 flavours of Moccona Flavour Infused coffee and I used vanilla for this recipe. You choose.....Vanilla, Hazelnut or Caramel.
Recipe type: Baking, Chocolate
Serves: 16
What you'll need
  • 200g good quality dark cooking chocolate
  • 100g unsalted butter
  • 2 eggs
  • 2tsp Moccona Flavour Infused coffee in about 2Tbsp hot water
  • 1 cup Caster sugar
  • ½ cup SR flour
  • ½ cup plain flour
  • 2 cups icing sugar
  • 2Tbsp cocoa
  • 50g softened butter
  • 1 tsp of Moccona Flavour Infused coffee in 2 Tbsp water
  1. Melt butter and chocolate in glass bowl/microwave safe dish for 2 minutes 30 seconds on medium high in microwave and stir a couple of times inbetween.
  2. Add sugar and stir well. Add eggs and stir well. Add in coffee, mix in well.
  3. Now sift in flour gradually.
  4. Pour into lined lamington tin or a greased silicone form.
  5. Bake for 18-20 minutes in 180C/350F.
  6. Remove from oven and leave to cool completely. Yes completely. No cutting slices for yourself yet, you need to ice it first.
  7. Place butter in mixer and beat for a minute until soft and creamy. Add in sifted icing sugar and the cocoa. Now with the sugar add it in gradually with a dash of milk and the cooled coffee.
  8. Keep adding icing sugar until you get the right consistency. Nice and thick and spreadable.
  9. If you need more than 2 cups of sugar then go for it otherwise if it still a little runny then put it in a bowl and refrigerate at least 1 hour. Then spread onto the brownie.
  10. OK so get your icing, spread evenly on the brownie and then refrigerate. Keeping it cool will give you nice thick icing on top.
  11. And when you're ready to eat it just slice and enjoy.



  1. lyn lindsay says:

    What can one say but delish!!!

  2. When you sy 1 cup sugar, is that caster sugar or the normal sugar to make the coffee?

  3. Have to give this one a go. Your passionfruit sour cream cake is the current favourite in this family. Everyone wants a second piece! I’m naughty and use the full fat sour cream. Easiest recipe in the thermomix too.
    I buy my passionfruit from a farmers market and told the passionfruit lady about your wonderful recipe. She is not online and I am hoping you don’t mind if I share it with her.

  4. Coffee icing,yum

  5. I love the hazelnut flavour. I drink it every morning and love that you don’t need to add sugar! I drink it before I go for a run sometimes too. Thats probably not the best training tip either. haha

  6. Hello! What a nice blog you have! :)
    Have a nice weekend! XoXo from Sweden!

  7. Oh Em GEE!

    I’m so giving this one a go.

    I don’t know if it will make it out of the mixing bowl though and into the pan!! Fi xx

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