These brownies are the best kind of mashup — a cookie base with subtle coffee taste gives these fudgy brownies layers of flavor. The recipe borrows a classic brownie/chocolate cake technique by adding coffee to the batter,  enhancing the richness of the chocolate. If you’d like a stronger coffee flavor, simply brew an extra strong cup.

While using our Trailblazer coffee in these brownies  isn’t required…  it is an excellent use for that leftover half a cup from your morning brew (speaking from delicious experience).  

This recipe is a classic from our Lancaster, PA team member, Marsha! 

Coffee and Cookie Brownies


  • 1 – 16.5 – ounce roll of refrigerated sugar cookie dough
  • 2 eggs, lightly beaten
  • 1 – 19.5 – ounce package milk chocolate brownie mix
  • 1/2 cup of vegetable oil
  • 1/3 cup of cooled strong coffee
  • 1 cup of semisweet chocolate chips



  1. Preheat oven to 350 degrees.
  2. Press sugar cookie dough evenly into bottom of an ungreased 13x9x2 – inch baking pan; set aside.
  3. In large bowl stir together eggs, brownie mix, vegetable oil and coffee until combined.
  4. Spread over sugar cookie dough.
  5. Sprinkle with chocolate chips.
  6. Bake in preheated oven for 35 – 40 minutes or until edges are set.
  7. Cool in pan on wire rack.
  8. Cut into bars.

This recipe makes about 24 brownies.