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Mocha Brownies

Recipe created by Almond Breeze Australia

Serves 16
Prep Time 45 minutes


• 150g butter, chopped
• 1 1/4 cups granulated sugar
• 3/4 cup cocoa powder
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup plain flour

• 1 tsp instant coffee granules
• 1 tsp cocoa powder
• 2 tbs Almond Breeze Chocolate
• 1/2 tsp vanilla extract
• 125g butter softened for topping
• 2 cups icing sugar
• 16 strawberries, hulled and trimmed
• Piping bag with small nozzle
• 1/2 cup (125mL) thickened cream, whipped


1. Pre heat the oven to 160C. Line a 20cm baking tray with baking paper
2. Bring around a cup of water to a simmer in a small saucepan. Combine butter, granulated sugar and cocoa in a heatproof bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl. Slowly stir for 5 minutes and remove. Leave to cool
3. To the bowl add vanilla, eggs and flour. Beat mixture with a wooden spoon until it thickens
4. Pour mixture into baking tray and bake for 20 – 25 minutes
5. To make the topping, dissolve coffee and cocoa in Almond Breeze and add vanilla
6. In a separate bowl beat together butter and icing sugar until creamy. Combine with coffee mixture
7. Spread topping evenly over the brownie and slice into squares
8. Add whipped cream to a piping bag fitted with a small round nozzle and pipe a small blob of cream on top of each square and top with a strawberry
9. Top each strawberry with a blob of cream