Mocha Brownie Squares

Brownies are pretty easy to make, my husband can even do it!

But with just a little extra effort, you can turn a boring brownie into a 3 layer dessert sensation.

Filled with a rich and creamy coffee flavored filling, then topped with sweet chocolate, this will satisfy your sweet tooth and coffee craving all in one bite!



Mocha Brownie Squares

Marla Hingley
Soft chewy brownie, a creamy coffee flavored filling, and topped with chocolate - a coffee lover's dream!
1 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 12



  • 2 1/2 cups icing sugar
  • 2 cups ground almonds about 200gr
  • 2/3 cups cocoa
  • 1/8 tsp salt
  • 4 egg whites
  • 2 tsp vanilla

Mocha Filling:

  • 8 Tbsp cream or milk alternative
  • 3 tsp instant coffee granules I prefer instant espresso
  • 6 Tbsp butter or margarine softened
  • 3 cups icing sugar


  • 2 cups GF semi-sweet chocolate chips
  • 2/3 cup cream or milk alternative


  • Brownie: Mix together sugar, almonds, cocoa and salt. In another bowl whisk together egg whites and vanilla. Pour eggs into dry ingredients and mix until smooth. Spread into a greased 9" square pan (or 8" if you want thicker brownies). Bake at 350°F for 40-45 minutes. Allow to cool.
  • For filling: Combine cream and coffee granules, stirring until dissolved. In another bowl, beat butter and sugar until smooth then add coffee mixture. Once smooth and creamy, spread over brownie layer. Chill while preparing glaze.
  • For glaze: Melt together chocolate and cream. Stir until smooth, cool slightly, then spread over filling. Refrigerate for 30 minutes until glaze is set, then cut into squares. Keep refrigerated.
Tried this recipe?Let us know how it was!
See also
Raspberry Almond Bars


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  1. Well, I made these over the weekend to take to a party and there’s good news and bad news. They were really delicious. Yes fattening but that’s what a brownie is, a treat. The bad news is they were almost impossible to get out of the pan in a neat way. What a mess. I literally was molding them with my fingers to get them into an acceptable shape to go in a paper cup. There is way too much of the soft middle layer which makes it impossible to handle and too rich. That layer should be subtle not overwhelming. I used an 8×8 dish and the whole thing came right up to the very top. Next time I’ll use a much bigger baking dish and cut down on the volume of the middle layer.

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