We used a mixer and coffee maker to coax the maximum mocha flavor out of this staff favorite. Produced by Bon Appétit with The Home Depot
½ cup (1 stick) plus more for buttering the pan
3/4 cup unsweetened Dutch press cocoa powder
1/3 cup all-purpose flour
2 teaspoons powdered espresso
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup confectioners sugar
3 tablespoons very strong coffee
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
Preheat the oven to 350F. Butter and line an 8x8-inch square baking pan with parchment, leaving a 2-inch overhang, set aside.
Whisk together cocoa powder, flour, espresso powder, baking powder, and salt in a medium bowl, set aside. Whisk together confectioner’s sugar and coffee from Cuisinart Coffeemaker in a small bowl, set aside.
Melt butter in a small saucepan over medium heat. Let cool to room temperature and transfer to the bowl of the KitchenAid mixer fitted with a whisk attachment.
Add the brown sugar and granulated sugar and whisk on medium-high speed until the mixture is blended and lighter in color. Add the eggs one at a time, mixing to blend after each addition. Continue to beat until the mixture is light yellow.
Turn the mixer to low. Add the cocoa powder mixture and stir until just combined. Scrape batter into prepared pan.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached. 20 to 25 minutes.
Transfer pan to a wire rack; let cool completely in pan. Using parchment overhang, lift brownie out of pan; transfer to a cutting board. With a spoon, drizzle the brownie with coffee icing. Cut into 16 squares.