Ingredients
Equipment
Method
How to Make Raspberry Mocha No Bake Brownies
- Line an 8×8-inch baking dish with parchment paper, ensuring it hangs over the edges for easy removal later.
- In a large bowl, combine graham cracker crumbs, cocoa powder, and powdered sugar—stir until well mixed.
- Melt the unsalted butter over low heat. Allow it to cool slightly before mixing.
- Dissolve instant coffee granules in warm water. Combine with vanilla extract and melted butter, stirring until fully mixed.
- Pour the wet mixture into the dry ingredients and stir until well incorporated. Gently fold in raspberries and chocolate chips.
- Pour the mixture into the prepared dish, pressing it down firmly to create an even layer. Refrigerate for at least 2 hours until set.
- Lift the brownies out of the dish using the parchment paper, cut into squares, and serve.
Nutrition
Notes
Optional: Drizzle with melted chocolate or sprinkle with extra raspberries for garnish.
