Brownie Coffeecake Recipe 475

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COFFEE BROWNIES



Coffee Brownies image

These brownies are the moistest, most chocolaty, and best brownies I have ever tasted, and I've tasted a lot. It takes time to prepare (and clean up), but it's well worth it. You may even want to prepare a pan for yourself! Just double the recipe.

Provided by Sharpshooter

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 1h20m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 (1 ounce) squares unsweetened chocolate
½ pound butter, softened
¾ cup white sugar
¾ pound dark brown sugar, firmly packed
2 large eggs
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
1 tablespoon vanilla extract
¼ cup instant coffee granules
6 ounces semisweet chocolate morsels
¾ cup chopped walnuts
¾ cup chopped pecans
½ (16 ounce) container ready-made dark chocolate frosting

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift together flour, salt, and baking soda in a medium bowl. Set aside.
  • Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
  • Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 58.4 g, Cholesterol 53.8 mg, Fat 27 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 11.9 g, Sodium 348.8 mg, Sugar 45.1 g

BROWNIE COFFEECAKE RECIPE - (4.7/5)



Brownie Coffeecake Recipe - (4.7/5) image

Provided by mytastytreasures

Number Of Ingredients 14

Streusel Topping:
1 1/4 cups flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 stick butter (1/2 cup)
1 1/2 cups semisweet chocoalte chips
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup sour cream
1/2 cup EACH flour, light brown sugar,
chopped pecans
1/2 stick (4 tablespoons) Butter

Steps:

  • 1. Heat oven to 350. Coat a 9 inch springform pan with nonstick spray. 2. Whisk flour, cocoa, baking powder, and baking soda in a medium bowl until thoroughly blended. 3. Melt butter and 1 cup of the chocolate chips in a medium saucepan over low heat until smooth. Remove from heat; whisk in sugar, then eggs, and vanilla until blended. Stir in sour cream. Scrape into flour mixture; stir until smooth. Stir in remaining chocolate chips. Spread batter into prepared pan. 4. Work all streusel ingredients with a fork until coarse crumbs form. Sprinkle over batter in pan. Bake 50-55 minutes or until a wooden toothpick inserted in center of cake comes out clean. 5. Drizzle with melted chocolate and border with pecans, then sprinkle with powdered sugar.

BROWNIES WITH COFFEE GLAZE



Brownies with Coffee Glaze image

Provided by Food Network

Categories     dessert

Time 3h15m

Number Of Ingredients 13

5 ounces unsweetened chocolate, coarsely chopped
1 1/2 cups unsalted butter, room temperature
1/4 cup finely ground espresso beans
1/2 teaspoon salt
2 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 cup pecans, coarsely chopped
1/4 cup Kahlua or other coffee liqueur
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Preheat oven to 325 degrees F. Butter and flour 9-by-12-inch baking pan. Line bottom of pan with parchment paper; butter and flour paper. Combine chocolate, butter, espresso and salt in top of double boiler over simmering water. Stir until chocolate melts and mixture is smooth. Cool.
  • In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth. Add melted chocolate mixture and whisk until smooth. Gently fold in flour, just until it disappears. Fold in pecans. Pour into prepared pan; smooth top.
  • Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour.
  • Whisk Kahlua, vanilla and butter in small bowl until well blended. Add powdered sugar and whisk until smooth icing forms. Spread over brownies and let set at least 1 hour before cutting.

BROWNIE COFFEECAKE MUFFINS



Brownie Coffeecake Muffins image

I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!

Provided by aloha808

Categories     < 60 Mins

Time 1h

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder, dutched process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 1/2 cups semi-sweet chocolate chips, miniature
1/2 cup light brown sugar, packed
2 eggs, large
1 teaspoon vanilla bean paste
3/4 cup light sour cream
1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 cup walnuts, chopped
1/4 cup unsalted butter, cold

Steps:

  • Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
  • Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
  • Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
  • Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
  • Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
  • Spread batter into muffin cups filling a little more than half full.
  • To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
  • Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
  • Bake for approximately 25 minutes until cake tester comes out clean.
  • Cool on rack -- enjoy!

BROWNIE COOKIE CAKE



Brownie Cookie Cake image

This brownie cookie cake is amazing, tasty goodness.

Provided by Sally

Time 1h15m

Yield 20

Number Of Ingredients 11

¾ cup white sugar
½ cup brown sugar
½ cup cocoa powder
½ cup all-purpose flour
½ cup olive oil
3 large eggs
2 teaspoons vanilla extract
½ cup semisweet chocolate chips
1 (15.25 ounce) package yellow cake mix
2 large eggs, beaten
1 cup semisweet chocolate chips, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Mix white sugar, brown sugar, cocoa powder, and flour for brownie batter together in a bowl. Add olive oil, eggs, and vanilla extract; mix until combined and set aside.
  • Mix cake mix, eggs, and chocolate chips for cookie batter together in a separate bowl. Pour batter into the prepared pan. Add brownie batter on top and swirl if desired.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let sit for 30 minutes before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 41.4 g, Cholesterol 46.9 mg, Fat 13.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 163 mg, Sugar 29.3 g

QUICK AND EASY COFFEE CAKE



Quick and Easy Coffee Cake image

Make and share this Quick and Easy Coffee Cake recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories     Breads

Time 55m

Yield 1 cake

Number Of Ingredients 11

2 cups flour, sifted before measuring
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
6 tablespoons butter
1 egg, beaten
1/2 cup milk
1 1/2 tablespoons melted butter
1 tablespoon flour
1/4 cup sugar
1/2 teaspoon cinnamon

Steps:

  • Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
  • Cut butter into the dry ingredients with a fork or pastry blender.
  • In a separate bowl combine egg with milk; add to flour mixture.
  • Stir until mixture is well blended and smooth.
  • Spoon into a greased and floured 9-inch layer pan.
  • Spread dough evenly.
  • Brush top of dough with melted butter.
  • Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
  • Bake at 400° for 25 to 30 minutes.
  • Cut coffee cake in wedges; serve warm from the pan.

Nutrition Facts : Calories 2441.8, Fat 98.4, SaturatedFat 59.4, Cholesterol 457.6, Sodium 2637.6, Carbohydrate 356, Fiber 7.6, Sugar 151, Protein 37.9

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