Cold Brew Mocha Mint BrowniesCold Brew Mocha Mint Brownies

Cold Brew Mocha Mint Brownies

By: Corrie K. - Cazenovia, WI - 2017 Recipe Contest Submission

"These are very time consuming to make, but the wait is well worth it!! Rich, chewy, delicious!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Mocha Mint Coffee 10 oz. Bag Ground

Coffee Concentrate:

  • 1 cup cold water
  • 1/4 cup Door County Mocha Mint Coffee grounds
  • 1 1/2 sticks unsalted butter
  • 12 oz. semi-sweet baking chocolate coarsely chopped
  • 1 cup + 2 tablespoons sugar
  • 3 extra large eggs + 1 yolk room temperature
  • 3/4 teaspoon vanilla
  • 3/4 teaspoon mint extract
  • 6 tablespoons coffee concentrate
  • 1 cup flour
  • 3 tablespoons cocoa powder
  • 3/8 teaspoon salt
  • 1/3 cup flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • Green Food Coloring
Chocolate Topping:
  • 2 oz. semisweet semisweet chocolate coarsely chopped
  • 1/4 cup butter


Coffee Concentrate:

  1. Place coffee grounds and water in a mason jar/glass/etc. Make sure grounds are completely moistened.
  2. Let sit 8-10 hours.
  3. Using a fine mesh strainer or coffee filter, pour the coffee into another glass to strain out the grounds.
  1. Combine the butter and chocolate in a small saucepan. Heat over medium heat, stirring constantly, until completely melted and smooth. Remove from heat and pour into a mixing bowl. Let cool 8-10 minutes.
  2. Preheat oven to 350°F. Grease a 9x13" pan.
  3. Add sugar to chocolate, whisk until well incorporated.
  4. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla, mint extract, and coffee concentrate.
  5. Gently fold in flour, cocoa powder, and salt. Mix only until dry ingredients are wet, and no large clumps remain.
  6. Spread into prepared pan. Bake 28-32 minutes, until a toothpick inserted in middle comes out with a few moist crumbs. Let cool completely.
  1. Combine milk, flour, and salt in small saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, let cool until lukewarm.
  2. In a mixing bowl, cream together butter and sugar. Mix in vanilla and food coloring.
  3. Beat in lukewarm flour mixture until it's the consistency of whipped cream. Spread on cooled brownies.
Chocolate Topping:
  1. Combine chocolate and butter in small saucepan. Heat over medium heat, stirring constantly, until completely melted and smooth. Remove from heat, let cool 8-10 minutes. Spread over filling.