There was a time in my life where I didn’t love chocolate.

I mean, I liked it okay, but I always preferred vanilla based desserts. Now? Let’s just say I’m an equal opportunity dessert eater. 😉

My friend Jason, however, has always been a chocolate fiend. He always chooses the chocolate desserts, and it was only through tasting his amazing drink at Dutch Bro’s that I found the perfect post long run coffee drink (Cocomo–basically an iced latte made with chocolate milk + coconut syrup. I get sugar free coconut to make this drink so healthy 😉 ).

When Jason’s birthday came around (back in June…), I knew immediately that I had to make something chocolate, and after several post run coffee dates, I was super inspired to make something based off a coffee drink. Espresso makes chocolate sound even chocolatier, and these brownies are ohhhhh so chocolatey. Like, must have a glass of milk chocolatey.

I honestly don’t even know how I did it. I don’t know how I made the gooeyest brownie I’ve ever tasted without using any butter or oil, and I don’t know how or why they tasted so freaking good, but I just know they didn’t taste the slightest bit healthy. I mean, they really aren’t, but they tasted like they had ALL of the bad stuff, rather than compromising somewhere in the middle.

The flavors just all complement each other perfectly, and the melty chocolate chips in the center with the rich chocolate cream cheese frosting are just to die for. They are definitely a little indulgent, but worth the treat, in my opinion.

Coconut Mocha Brownies

yield 32 brownies

For the brownies: