Your coffee grounds have more to offer than you might think. In this recipe for mocha brownies, melting your butter with spent coffee grounds will imbue the butter with a delicious and aromatic coffee flavor. The addition of your grounds also magically brings out more of the chocolatey flavors hidden in your cocoa powder.
For classically chewy brownies, we recommend all-purpose flour, but for something a little denser and flour-free, try our Almond Flour!
Makes 16 servings
- 1 ½ stick salted butter (12 tablespoons)
- ½ cup spent Imperfect Foods Anytime Blend Coffee Grounds
- 1 ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 egg yolk
- 1 cup Imperfect Foods Cocoa Powder
- ⅓ cup all-purpose flour or Imperfect Foods Almond Flour
- ½ cup Imperfect Foods Not-So-Average Chocolate Chips
- Preheat the oven to 350° F. Grease and line a 8×8 square pan.
- In a small saucepan, melt butter over medium heat. Stir in ground coffee and remove from heat. Let sit for five minutes.
- Strain butter through a fine mesh sieve into a large bowl. Use the back of a spoon to press down on the butter to get as much butter as possible. Butter should look brown with specks of coffee.
- Add sugar, vanilla, eggs and egg yolk to the butter and whisk to combine. Add cocoa powder and flour and stir until just combined. Fold in chocolate chips. Batter will be thick.
- Pour batter into prepared pan and bake for 20-25 minutes, or until edges are set but center is slightly wobbly.
- Let cool in the pan and slice and serve.
Recipe Notes and Variations
- Our Almond Flour is a great example of upcycling within our own supply chain: We bought too many blemished almonds earlier this year, so we reprocessed them into almond flour.
- Sprinkle a little flakey salt on top of your mocha brownies for a salty/sweet flavor boost.
- If you liked this recipe, try these Flourless Banana Chocolate Chip Breakfast Muffins. They’re healthy, but not too healthy.