mocha brownies

Mocha Brownies with Toasted Pecans and Sea Salt

This super easy and quick mocha brownie recipe will be on the table to satisfy your chocolate craving in under an hour. Adapted from a Smitten Kitchen recipe, I added toasted pecans, sea salt, and espresso to make an already great recipe match my Saturday night sweet and salty chocolate craving.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 357 kcal
Author Beth Lee


  • 3 ounces unsweetened chocolate chopped
  • 1 stick unsalted butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla I doubled her amount - @gregorytlee is a vanilla lover
  • 1/4 teaspoon kosher salt or 1/2 teaspoon flaky sea salt + large pinch for topping
  • 1/8 cup espresso (1/2 shot) I used decaffeinated
  • 2/3 cup + 1/4 of all-purpose flour extra 1/4 cup if using espresso
  • 1/4 cup toasted chopped pecans


  1. Preheat your oven to 350 degrees. Line an 8 X 8 baking pan either with parchment paper overhanging on opposite sides or tin foil sprayed with baking spray or rubbed with softened butter.
  2. In a medium microwaveable bowl, place the chocolate and stick of butter and microwave either on a melt function or on full power in 30 second bursts, mixing after each burst. (You can also do this in a traditional chocolate boiler putting a bowl over a pot of boiling water but I am too lazy to do this and use my microwave). When the butter and chocolate are combined into a smooth glossy texture, you're ready for the next step.
  3. To that bowl of yummy looking chocolate, add the sugar and whisk it in until completely combined. Then whisk in the 2 eggs, 2 tsp of vanilla, kosher or sea salt, and espresso.
  4. Lastly, switch to a wooden spoon and stir in the flour until fully combined.
  5. Now pour the batter into your prepared baking pan. Then top with the nuts and a sprinkling of sea salt to your taste.
  6. Bake for 25 - 30 minutes (mine took 30) or until a toothpick comes out clean when tested.

Recipe Notes

Closely adapted from a Smitten Kitchen recipe