Coffeefrostedmochabrownies Recipes

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MOCHA BROWNIES WITH COFFEE FROSTING



Mocha Brownies with Coffee Frosting image

These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.

Provided by ALYSSIA71

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 48

Number Of Ingredients 15

½ cup shortening
½ cup butter
1 cup unsweetened cocoa powder
2 cups white sugar
4 teaspoons instant coffee granules, or more to taste
1 tablespoon hot water
4 large eggs
1 cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 tablespoon instant coffee granules
1 ½ tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
  • Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
  • Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 16.6 g, Cholesterol 25.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 58.1 mg, Sugar 13.6 g

MOCHA BROWNIES WITH COFFEE FROSTING



Mocha Brownies With Coffee Frosting image

I love this recipe because it is easy to mix up, I usually have everything on hand and they taste woooonderful. The frosting is optional.

Provided by Marg CaymanDesigns

Categories     Bar Cookie

Time 45m

Yield 48 serving(s)

Number Of Ingredients 15

1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
2 cups confectioners' sugar
1 1/2 tablespoons milk
2 -3 teaspoons instant coffee

Steps:

  • Preheat oven to 350°F Grease a 13x9 inch pan.
  • Melt shortening and butter over low heat or in the microwave.
  • Remove from heat and add cocoa, blend well.
  • Add sugar and mix well.
  • Dissolve instant coffee in hot water and mix into creamed mixture.
  • Add eggs one at a time, beat well, by hand, after each addition.
  • Stir in vanilla, flour, and salt.
  • DO NOT OVER BEAT!
  • Bake 25-30 minutes.
  • Cool completely before frosting.
  • For frosting, cream butter and vanilla.
  • Add powdered sugar and mix in well on medium speed.
  • Dissolve instant coffee in milk and add to mixture.
  • Beat on high until light and fluffy.

Nutrition Facts : Calories 128, Fat 6.6, SaturatedFat 3.1, Cholesterol 25.7, Sodium 64.5, Carbohydrate 16.4, Fiber 0.4, Sugar 13.3, Protein 1.2

FUDGY MOCHA BROWNIES



Fudgy Mocha Brownies image

Provided by Food Network

Time 55m

Yield 36 servings

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 1/4 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1/2 cup butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2/3 cup unsweetened cocoa
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 teaspoons Folgers® Instant Coffee crystals
1 tablespoon hot water
3/4 cup chopped nuts
Pillsbury® Chocolate Frosting

Steps:

  • HEAT oven to 350 degrees F. Spray 8 x 8-inch pan with no-stick cooking spray.
  • COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
  • BAKE 12 to 15 minutes.
  • COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
  • BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired.

MOCHA BROWNIES WITH COFFEE AND CINNAMON



Mocha Brownies with Coffee and Cinnamon image

The addition of instant coffee and ground cinnamon to the batter transforms ordinary brownies.

Provided by Food Network Kitchen

Time 35m

Yield 16 brownies

Number Of Ingredients 9

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for buttering the pan
1 cup sugar
3/4 cup unsweetened cocoa powder
2 teaspoons instant coffee
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Kosher salt
2 large eggs
1/3 cup all-purpose flour

Steps:

  • Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.
  • Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined.
  • Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares.

FROSTED MOCHA ESPRESSO BROWNIES



Frosted Mocha Espresso Brownies image

Looking for a mouthwatering dessert? Then check out these frosted mocha brownies made with Betty Crocker® fudge brownie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
2 tablespoons instant espresso coffee powder or granules
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup semisweet chocolate chips
1/2 cup butter, softened
3/4 teaspoon instant espresso coffee powder or granules
1 teaspoon vanilla
2 1/2 cups powdered sugar
2 teaspoons whipping cream

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, stir together brownie mix, 2 tablespoons coffee powder, the oil, water and eggs with wooden spoon until combined. Stir in chocolate chips. Spread batter in pan.
  • Bake 24 to 26 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
  • In medium bowl, beat butter, 3/4 teaspoon coffee powder and the vanilla with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat in whipping cream. Frost brownies. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg

MOCHA BROWNIE COOKIES WITH COFFEE FROSTING



Mocha Brownie Cookies With Coffee Frosting image

This recipe is from a Gooseberry Patch cookbook. They are absolutely wonderful. I actually use a little less cocoa in the frosting than it calls for, but feel free to adjust according to how chocolaty you like it.

Provided by CoffeeB

Categories     Drop Cookies

Time 25m

Yield 1 1/2 dozen

Number Of Ingredients 14

6 tablespoons butter
1 1/2 ounces squares unsweetened baking chocolate, melted
6 tablespoons buttermilk
1/3 teaspoon baking soda
3/4 cup sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
1 cup flour
2 tablespoons flour
3 cups powdered sugar
1/4 cup baking cocoa
4 tablespoons butter, softened
1/3 cup brewed coffee

Steps:

  • Combine all ingredients in order listed, mix well.
  • Drop by tbsp onto ungreased baking sheets.
  • Bake at 350°F for 10 minutes.
  • Cook and frost.
  • For frosting:.
  • Combine first 3 ingredients.
  • Gradually blend in coffee until desired spreading consistency is reached.

Nutrition Facts : Calories 2601.9, Fat 98.9, SaturatedFat 60.7, Cholesterol 346.9, Sodium 1192, Carbohydrate 431.3, Fiber 12.1, Sugar 339.2, Protein 23.3

MISH'S HOMEMADE COFFEE BROWNIES



Mish's Homemade Coffee Brownies image

A very sweet, coffee-flavored brownie that'll take your friends or family gatherings to their happy place!

Provided by Mishnah cooks

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 35m

Yield 16

Number Of Ingredients 12

1 ½ cups white sugar
3 large eggs
1 stick butter, melted and cooled
¼ cup brewed coffee
2 tablespoons brown sugar
1 tablespoon sour cream
2 teaspoons vanilla extract
1 ½ cups sifted all-purpose flour
¼ cup unsweetened cocoa powder (such as Hershey's®)
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Whisk sugar, eggs, butter, coffee, brown sugar, sour cream, and vanilla extract together in a large bowl.
  • Combine flour, cocoa powder, cinnamon, salt, and baking powder in a separate bowl. Add to the butter mixture and mix until smooth. Pour batter into the prepared pan. Smooth out evenly and trim excess parchment paper from the edges.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  • Place baking pan on a flat surface. Carefully lift out brownies using the parchment paper edges; place on a cutting board. Let cool before cutting into bars.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 30.7 g, Cholesterol 50.5 mg, Fat 7.2 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 231.4 mg, Sugar 20.6 g

MOCHA FUDGE BROWNIES



Mocha Fudge Brownies image

Chocolate and coffee are perfect partners in these decadent, dense brownies, made with layers of chocolate mocha cake that are topped with rich chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24 brownies

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
Ganache for Mocha Fudge Brownies

Steps:

  • Preheat oven to 350 degrees. Lightly coat with butter two 8 1/2-by-12-inch rimmed baking sheets, and line with parchment paper; set aside.
  • Combine butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water. Stir occasionally until melted. Stir in espresso powder. Remove from heat; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugars, vanilla, and salt. Whisk to combine. Add the chocolate mixture, and whisk to combine. Add flour, and whisk until just combined. Divide batter evenly between prepared baking sheets, using an offset spatula to smooth the surface. Bake, rotating baking sheets, until a shiny crust appears on the surface and the center is still soft when a cake tester is inserted into the center, 12 to 15 minutes. Transfer to a wire rack to cool to room temperature, about 1 hour.
  • Invert brownies onto parchment paperâ€"lined cutting boards, and remove parchment. Re-invert brownies onto parchment paperâ€"lined cutting boards. Place one of the brownies in the refrigerator to chill for 1 hour. Let remaining brownie stand, covered at room temperature, for 1 hour. Spread room temperature brownie evenly with ganache. Remove chilled brownie from refrigerator, and place on top of ganache using an offset spatula to loosen, if necessary. Press gently to adhere. Transfer to refrigerator, and chill for 1 hour.
  • Remove from refrigerator, and trim edges. Cut into 2-by-2-inch squares. Store refrigerated in an airtight container for up to 1 week. Serve at room temperature.

MOCHA COFFEE FRAPPé



Mocha Coffee Frappé image

Blend a chocolaty brownie with coffee, frozen yogurt and chocolate syrup for an indulgent afternoon treat or dessert.

Categories     Breakfast

Yield 1

Number Of Ingredients 5

1 Fiber One™ 90 Calorie chocolate fudge brownies, chopped into chunks
1/2 cup sugar-free frozen yogurt
1/4 cup prepared strong coffee, cold
3 tablespoons sugar-free chocolate syrup (or to taste)
1/2 cup ice cubes

Steps:

  • Combine the ingredients in your blender and blend until smooth - that means no ice chunks.

Nutrition Facts : Calories 200, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

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