Coffee And Cookie Brownies Recipes

COFFEE BROWNIES

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.

COOKIE DOUGH BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. (See Kitchen Tip regarding disposable foil pan.) Set caramel pouch from brownie mix aside. In large bowl, stir brownie mix, water, oil and egg with spoon until well blended. Spread half of batter in pan.
• Break cookie dough into small pieces. Sprinkle pieces evenly over brownie batter in pan; lightly press into batter. Squeeze pouch of caramel from brownie mix to soften. Cut 1/4-inch tip from corner of pouch; squeeze caramel between pieces of cookie dough, using entire pouch. Spoon remaining brownie batter over caramel and cookie dough.
• Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• Frost with chocolate frosting. For brownies, cut into 8 rows by 6 rows.

COFFEE BROWNIES

Steps:

• Preheat the oven to 325 degrees and butter and flour a 9 by 12 inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally.
• In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you can't see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired.

COOKIE BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch baking pan.
• Stir 1 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt together in a bowl.
• Cream brown sugar, 6 tablespoons butter, and 1/4 cup white sugar together in a bowl. Stir in 1 egg and egg yolk. Add flour mixture and 1 cup chocolate chips; stir until combined. Spread cookie dough in the prepared baking pan.
• Combine 1/4 cup white sugar, 1 tablespoon butter, and water in a saucepan over medium heat. Bring to a boil. Stir in chocolate chips until smooth; transfer chocolate mixture to a bowl. Stir in 1 egg and vanilla extract.
• Stir 1/3 cup all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon baking soda together in a bowl. Add to chocolate mixture. Spread batter evenly on top of the cookie dough.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 21 minutes. Be careful not to overbake.

COFFEE 'N' CREAM BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla; stir in chocolate mixture. Combine flour and baking soda; stir into chocolate mixture. , Spread into a greased 8-in. square baking pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., For filling, dissolve coffee granules in cream. Add confectioners' sugar and butter; beat just until light and fluffy (do not overbeat). Spread over brownies. Refrigerate until set., In a small saucepan, combine chips and cream. Cook and stir over low heat until chips are melted. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

COFFEE 'N CREAM BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of rectangular pan, 13x9x2 inches.
• Stir brownie mix, water, oil, 2 eggs and espresso powder in medium bowl about 50 strokes or until well blended. Spread 2/3 of the batter in pan.
• Beat remaining ingredients in small bowl with electric mixer on medium speed until smooth and fluffy. Spread over batter in pan. Drop remaining batter by tablespoonfuls onto cream cheese mixture; swirl lightly with spatula for marbled effect.
• Bake 30 to 34 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely for easier cutting. For 18 brownies, cut into 6 rows by 3 rows. Store tightly covered.