Chile Mocha Brownies: An easy way to jazz up a basic box of ALDI brownie mix! (Try these if you are missing the one-time-only chile mocha drink from Starbucks.)
I’ve always been a die hard black coffee drinker, only picking up a mocha at Starbucks maybe a couple of times a year… except for that one dangerous fall when they offered the chile mocha in stores. Way too much of my precious disposable income went to my local Starbucks that fall, and way too many of those mochas went into me.
Chile Mocha Brownies
Well, this week I was looking at the dregs of my most recent batch of Crofton cold brew coffee… and I was looking at a box of Baker’s Corner brownie mix… and I ran across this lifehacker article on using coffee instead of water in baking mixes… AND, it was like a light bulb suddenly went on inside my head.
Let’s jazz up ALDI’s Baker’s Corner brownie mix!
You know how it’s always more fun to doctor up a box of brownie mix than to enjoy it plain? So here’s a super easy all ALDI recipe for chile mocha brownies, taking advantage of the awesome cold brew coffee from the Crofton cold brew coffee system (or any brewed coffee would likely do!), a box of Baker’s Corner brownie mix, chocolate chips, and a little vanilla + cinnamon + spice.
Throw these all together and what do you get? A pan full of deliciousness, that’s what!
How to make chile mocha brownies from box mix
Ingredients
1 box Baker’s Corner fudge brownie mix
2 large eggs
2/3 cup vegetable or canola oil
1/2 cup semi sweet chocolate chips
1/4 cup cold brewed coffee
1.5 tsp cinnamon
1 tsp vanilla
1/2 tsp cayenne
Directions
Preheat oven to 325 degrees (350 degrees if you are using a dark metal pan), and spray the bottom of an 11″x7″ glass baking dish (or pan) with cooking spray.
Mix all ingredients together in a large bowl.
Pour brownie batter into the prepared baking dish.
Bake at 325 degrees for 35 minutes, or until a butter knife inserted into the center of the brownies comes out clean.
Let cool a bit before slicing, then enjoy topped with vanilla ice cream! (optional)
Best with vanilla ice cream on top…
These are darn tasty on their own, but even better topped with a scoop of vanilla ice cream; the cool creaminess of the ice cream offsets the cinnamon spice kick of the chile mocha brownies to perfection. And these are soooo good! If you also are missing those chile mochas from Starbucks, try the brownie + ice cream alternative here and let me know what you think.
Chile Mocha Brownies, printable recipe
Chile Mocha Brownies — An Easy ALDI Recipe
Equipment
Ingredients
- 1 box Baker’s Corner fudge brownie mix
- 2 large eggs
- 2/3 cup vegetable or canola oil
- 1/2 cup semi sweet chocolate chips
- 1/4 cup cold brewed coffee
- 1.5 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp cayenne
Instructions
- Preheat oven to 325 degrees (350 degrees if you are using a dark metal pan), and spray the bottom of an 11″x7″ glass baking dish (or pan) with cooking spray.
- Mix all ingredients together in a large bowl.
- Pour brownie batter into the prepared baking dish.
- Bake at 325 degrees for 35 minutes, or until a butter knife inserted into the center of the brownies comes out clean.
- Let cool a bit before slicing, then enjoy topped with vanilla ice cream! (optional)
