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Midnight Mocha Brownies with Espresso Tahini Fudge & Dark Coffee Caramel

Indulge in these fudgy Midnight Mocha Brownies, swirled with espresso-tahini fudge and dark coffee caramel. Rich, decadent, and just a little magical — perfect for cozy nights, holiday gatherings, or any time you need a sweet escape.
Prep Time20 minutes
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Keyword: brownies, caramel, coffee cake, espresso, mocha, mocha brownies, mushroom coffee, tahini, tahini fudge
Servings: 6 brownies

Equipment

  • 4x8 inch loaf pan
  • Parchment Paper
  • small saucepan
  • mixing bowls
  • Whisk
  • spatula or wooden spoons
  • measuring cups & spoons
  • Sifter optional; for dry ingredients
  • small heatproof bowl for the fudge or caramel
  • knife or chopsticks for swirling

Ingredients

Brownies

  • ½ cup unsalted butter
  • 3 oz North Spore mushroom coffee
  • ⅓ cup cocoa powder
  • ½ cup brown sugar
  • ¼ cup cane sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp brewed mushroom coffee
  • ½-1 tsp fine coffee grounds optional
  • ½ cup all purpose flour
  • ¼ tsp sea salt

Espresso Tahini Fudge

  • ¼ cup tahini
  • 2-3 tbsp powdered sugar
  • 1 tsp espresso powder or mushroom coffee
  • 1 tsp melted mushroom chocolate or cocoa optional
  • 1 small pinch sea salt

Dark Coffee Caramel

  • ¼ cup cane sugar
  • 1 tbsp brewed mushroom coffee
  • 1 tbsp heavy cream or coconut cream
  • ½ tbsp butter unsalted
  • ¼ tsp vanilla
  • 1 small pinch sea salt

Instructions

  • Line your 4×8-inch, 2.5-inch-deep loaf pan with parchment paper.
  • Leave a 1-inch overhang on two sides to lift the brownies out easily later.
  • Preheat oven to 350°F.
  • Place butter in a small saucepan over medium heat.
  • Once the butter is melted, remove the pan from heat.
  • Add the chopped chocolate to the melted butter.
  • Stir continuously until smooth and glossy — no lumps.
  • Tip: Let the mixture cool for 1–2 minutes so it’s warm, not hot, before adding eggs. This prevents scrambling.
  • Transfer the melted butter + chocolate to a mixing bowl if your saucepan is too small.
  • Whisk in the brown sugar and granulated sugar until fully combined.
  • Stir in the brewed mushroom coffee and fine coffee grounds (if using).
  • Add eggs one at a time, whisking well after each addition until the batter is smooth and glossy.
  • Stir in the vanilla extract.
  • Tip: Whisking eggs one at a time ensures the batter is uniform and prevents lumps.
  • Sift together the flour, cocoa powder, and salt (optional, but helps prevent clumps).
  • Fold dry ingredients into the wet mixture using a spatula or wooden spoon.
  • Fold just until combined — do not overmix. (Batter should be thick but pourable; if too thick, stir in 1 tsp brewed coffee to loosen slightly)
  • Pour the brownie batter into the prepared loaf pan.
  • Smooth the top with a spatula, leaving a little room for fudge or caramel swirls.
  • Drop spoonfuls of espresso–tahini fudge on top.
  • Drizzle coffee caramel in ribbons.
  • Swirl gently with a knife or chopstick (1–2 passes) to create marbling.
  • Bake in preheated 350°F oven for 28–34 minutes, starting to check at 26 minutes.
  • Let brownies cool in pan for at least 30 minutes before slicing.
  • Use parchment overhang to lift brownies out.
  • Slice into 6–8 thick pieces.