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Mocha Fudge Skillet Brownies

  • Yield: 8 servings 1x


  • ½ cup freshly-brewed coffee
  • 8 oz semisweet chocolate, finely chopped
  • 4 oz bittersweet chocolate, finely chopped
  • 2 sticks unsalted butter
  • 2 teaspoons instant espresso powder
  • 1 teaspoon fine sea salt
  • 1½ cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour


  1. Preheat the oven to 350°F and lightly oil a 10-inch cast iron skillet (or 2-3 smaller skillets).
  2. In a small saucepan, heat the coffee to a simmer. Simmer until reduced by half, about 5 minutes. Set aside.
  3. In a microwave-safe bowl, place the butter and two kinds of chocolate. Heat for 30 seconds in the microwave, stir, and heat again in 30-second increments until the chocolate and butter are melted. Stir until smooth.
  4. Whisk the reduced coffee, instant espresso powder, sea salt, and sugar into the butter-chocolate mixture. Then, whisk in the eggs and vanilla until the mixture is thick, glossy, and smooth.
  5. Fold in the flour and mix until no lumps of flour remain.
  6. Pour the batter into the prepared skillet and bake until a toothpick comes out clean, about 35-40 minutes. Cool completely before slicing and serving, OR eat it warm straight from the skillet and topped with ice cream.