Bakers Chocolate Mocha Sweethearts Recipes

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BAKER'S MOCHA BROWNIE SWEETHEARTS



BAKER'S Mocha Brownie Sweethearts image

Surprise your loved ones with BAKER'S Mocha Brownie Sweethearts for any special occasion. Using just a cookie cutter, these mocha brownies look like they came from a bakery. They'll love every single bite.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h35m

Yield 15 servings

Number Of Ingredients 8

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into small pieces
3/4 cup butter or margarine
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
1/2 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into small pieces

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
  • Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; mix well. Pour into prepared pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  • Use foil handles to remove brownie from pan; cut into shapes with 2-inch heart-shaped cookie cutter. Discard scraps or reserve for another use. (See tip.)
  • Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts, 1 at a time, into melted chocolate; place, dipped sides up, on plate. Refrigerate until chocolate glaze is firm.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

BAKER'S CHOCOLATE & MOCHA SWEETHEARTS



Baker's Chocolate & Mocha Sweethearts image

Make and share this Baker's Chocolate & Mocha Sweethearts recipe from Food.com.

Provided by Redsie

Categories     Bar Cookie

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

4 baker's unsweetened chocolate squares
3/4 cup butter or 3/4 cup margarine
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 cup instant coffee, beverage mix any flavour
2 tablespoons cocoa powder

Steps:

  • Preheat oven to 350°F (or to 325°F if using a glass baking dish). Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside.
  • Microwave unsweetened chocolate and butter in large microwaveable bowl on MEDIUM 2 minutes or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and instant coffee; stir until well blended. Spread into prepared pan.
  • Bake 30 to 35 minute or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
  • Remove brownie from pan using foil handles.
  • Cut brownie into shapes using 1-1/2-inch heart-shaped cookie cutter. Sprinkle tops of brownies wtih cocoa powder.

Nutrition Facts : Calories 265, Fat 13.8, SaturatedFat 8.3, Cholesterol 75.8, Sodium 81.8, Carbohydrate 34.7, Fiber 1.6, Sugar 25.2, Protein 3.9

BAKER'S CHOCOLATE AND MOCHA SWEETHEARTS



BAKER'S Chocolate and Mocha Sweethearts image

Fudgy brownies are cut into heart shapes and dipped in melted chocolate.

Provided by Allrecipes Member

Time 45m

Yield 17

Number Of Ingredients 8

4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
¾ cup butter or margarine
2 cups sugar
4 large eggs eggs
1 teaspoon vanilla
1 cup flour
½ cup GENERAL FOODS INTERNATIONAL Suisse Mocha, or any other flavor
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted

Steps:

  • Preheat oven to 350 degrees F if using a 13x9-inch baking pan (or to 325 degrees F if using a glass baking dish). Line pan with foil. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
  • Cut brownie into heart-shapes using a 1-1/2-inch cookie cutter. (Reserve scraps for snacking or another use.) Dip the top of each brownie heart into melted semi-sweet chocolate. Refrigerate until chocolate is set.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 39.5 g, Cholesterol 65.3 mg, Fat 13 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 107 mg, Sugar 28.7 g

BAKER'S CHOCOLATE AND MOCHA SWEETHEARTS



BAKER'S Chocolate and Mocha Sweethearts image

Fudgy brownies are cut into heart shapes and dipped in melted chocolate.

Provided by Allrecipes Member

Time 45m

Yield 17

Number Of Ingredients 8

4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
¾ cup butter or margarine
2 cups sugar
4 large eggs eggs
1 teaspoon vanilla
1 cup flour
½ cup GENERAL FOODS INTERNATIONAL Suisse Mocha, or any other flavor
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted

Steps:

  • Preheat oven to 350 degrees F if using a 13x9-inch baking pan (or to 325 degrees F if using a glass baking dish). Line pan with foil. Grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
  • Cut brownie into heart-shapes using a 1-1/2-inch cookie cutter. (Reserve scraps for snacking or another use.) Dip the top of each brownie heart into melted semi-sweet chocolate. Refrigerate until chocolate is set.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 39.5 g, Cholesterol 65.3 mg, Fat 13 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 107 mg, Sugar 28.7 g

BAKER'S® ONE BOWL MOCHA MELT COOKIES



BAKER'S® ONE BOWL Mocha Melt Cookies image

Want to melt the heart of a mocha lover? Make these BAKER'S ONE BOWL Mocha Melt Cookies. In fact, they'll probably create a few new mocha fans!

Provided by My Food and Family

Categories     Dairy

Time 19m

Yield Makes about 3 doz. or 18 servings, about 2 cookies each.

Number Of Ingredients 9

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar
1 egg
1 tsp. vanilla
1/3 cup milk
1-1/4 cups flour
1/2 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
2 tsp. baking powder

Steps:

  • Preheat oven to 350°F. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Add butter and sugar; beat with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Blend in milk. Add flour, flavored instant coffee and baking powder; beat on low speed until well blended. Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  • Bake 9 min. or until cookies are puffed and leave a slight indentation when touched lightly in centers with fingers. Cool 2 min. on baking sheets; remove to wire racks. Cool completely.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE SWEET HEARTS



Chocolate Sweet Hearts image

These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 42

Number Of Ingredients 8

1 cup all-purpose flour, (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 large egg

Steps:

  • In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.
  • Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).
  • Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.
  • Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.

Nutrition Facts : Calories 47 g, Fat 3 g, Protein 1 g

BAKER'S CHOCOLATE AND MOCHA SWEETHEARTS



Baker's Chocolate and Mocha Sweethearts image

These are a delight to have for your favorite Valentine, or to just leave as squares and have anytime of the year!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 35m

Yield 30 brownies

Number Of Ingredients 8

4 squares bvaker's unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 cup instant coffee (maxwell House Instant Coffee Beverage Mix, any flavor)
2 tablespoons unsweetened cocoa powder

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil; set aside.
  • Microwave unsweetened chocolate and butter in microwaveable bowl on medium 2 minutes, or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and instant coffee; stir until well blended. Spread into prepared pan.
  • Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (do not overbake). Cool in pan. Use foil handles to remove brownies from pan. Cut brownie into shapes using 1 1/2 -inch heart-shaped cookie cutter; sprinkled with cocoa powder. Reserve brownie scraps for snacking or another use.
  • NOTE: Reduce temperature to 325F if using a 13x9-inch baking dish.
  • SPECIAL EXTRA: Dip tops of brownies in 6 melted squares Baker's semi-sweet chocolate. Refrigerate until chocolate is firm.
  • CREATIVE LEFTOVERS: Store brownie scraps in resealable bag at room temperature. For a quick and easy dessert, prepare 1 package (4 serving size) Jell-o Chocolate Flavored and Instant Pudding with milk as directed. Stir in brownie scraps. Refrigerate 5 minutes or until ready.

Nutrition Facts : Calories 122, Fat 5.4, SaturatedFat 3.2, Cholesterol 40.4, Sodium 42.7, Carbohydrate 17.4, Fiber 0.2, Sugar 13.4, Protein 1.6

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