Creamy Mocha Brownies Recipes

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MOCHA CREAM CHEESE BROWNIES



Mocha Cream Cheese Brownies image

Our moist and marbled Mocha Cream Cheese Brownies enjoy a espresso-shot of flavor and a sweet cream cheese filling.

Provided by Annalise Sandberg

Categories     Dessert

Time 50m

Yield 16

Number Of Ingredients 14

1/2 cup unsalted butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup Original Bisquick™ mix
1/3 cup unsweetened baking cocoa
2 tablespoons instant espresso powder
3/4 cup semisweet chocolate chips
4 oz cream cheese (half of 8-oz package), softened
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 egg
1/4 cup Original Bisquick™ mix
1 tablespoon brewed espresso coffee or very strong coffee, room temperature

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray, or line with cooking parchment paper.
  • In large bowl, mix 1/2 cup butter and 1 cup sugar. Add 2 eggs and the vanilla; stir until combined. Add 1 cup Bisquick mix, the baking cocoa and espresso powder. Stir until just combined; do not overmix. Add the chocolate chips.
  • In medium bowl, beat cream cheese, 2 tablespoons butter and 1/4 cup sugar with electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the egg, and mix until combined. Add 1/4 cup Bisquick mix in 2 additions, alternating with the brewed espresso.
  • Spread half of the brownie batter into the pan. Use a spoon to drop dollops of filling over brownie batter. Drop remaining brownie batter by dollops on top of filling.
  • Starting in one corner, drag knife through batter and filling. When you reach other side of pan, curve knife around without lifting it, and drag it back the other way, about 1 inch from your first line. Repeat with the rest of the pan, then turn pan and repeat for marbled design.
  • Bake 25 to 35 minutes or until tops of brownies begin to turn golden and toothpick inserted in center comes out with moist crumbs.

Nutrition Facts : ServingSize 1 Serving

MOCHA BROWNIES



Mocha Brownies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h15m

Yield 16 servings

Number Of Ingredients 12

Nonstick baking spray
Four 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 to 3/4 cup brewed coffee, cooled to room temperature

Steps:

  • Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
  • For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
  • In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
  • Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
  • For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
  • Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

FUDGY LAYERED IRISH MOCHA BROWNIES



Fudgy Layered Irish Mocha Brownies image

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
6 tablespoons baking cocoa
2 tablespoons canola oil
1/2 teaspoon instant coffee granules
1 cup sugar
2 large eggs, room temperature, beaten
1 teaspoon vanilla extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons Irish cream liqueur
GANACHE TOPPING:
1 cup semisweet chocolate chips
3 tablespoons Irish cream liqueur
2 tablespoons heavy whipping cream
1/2 teaspoon instant coffee granules

Steps:

  • Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

DECADENT MOCHA CHEESECAKE BROWNIES



Decadent Mocha Cheesecake Brownies image

This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.

Provided by larkspur

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 16

Number Of Ingredients 16

cooking spray
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 egg
1 cup white sugar
⅔ cup butter
2 eggs
6 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon milk
½ cup miniature semisweet chocolate chips
½ cup chopped almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
  • Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
  • Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
  • Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
  • Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
  • Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 26.8 g, Cholesterol 67.8 mg, Fat 16.9 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 197.1 mg, Sugar 19.9 g

MOCHA BROWNIES



Mocha Brownies image

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons instant espresso powder
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  • Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

ULTIMATE FUDGE MOCHA BROWNIES



Ultimate Fudge Mocha Brownies image

Add these chocolate and coffee-flavored liqueur mocha brownies to your dessert table - a baked delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 32

Number Of Ingredients 15

1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
1 cup packed dark brown sugar
2 eggs
2 tablespoons coffee-flavored liqueur
1 teaspoon vanilla
3/4 cup Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
1/2 teaspoon salt
1/3 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons coffee-flavored liqueur
1/2 cup whipping cream
1 tablespoon light corn syrup
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
  • In 3-quart saucepan, melt 1/2 cup chocolate chips and 1/2 cup butter over low heat, stirring constantly; remove from heat. Cool completely. Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk. Stir in flour, cocoa and salt. Spread evenly in pan. Bake 20 minutes or until center is set. Cool completely.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost brownies. Refrigerate at least 15 minutes. In small microwavable bowl, microwave glaze ingredients on High 1 minute; stir. Microwave 15 seconds longer; stir until melted and smooth. Pour glaze over frosting; spread to cover. Refrigerate until set. With wet knife, cut into 8 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 173, Carbohydrate 23 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 87 mg

MOCHA BROWNIES



Mocha Brownies image

"My husband doesn't drink coffee, but he loves the taste of these delightful brownies," says Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 19

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup water
1/4 cup canola oil
1 egg
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 egg
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
ICING:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1/4 teaspoon instant coffee granules
1 to 2 teaspoons milk

Steps:

  • In a large bowl, combine the first six ingredients. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee and vanilla until well blended. Stir in walnuts and chocolate chips. Spread over brownies. Bake at 350° for 17 minutes or until set. Cool on a wire rack., For icing, in a small saucepan melt the chocolate chips and butter over low heat until chips are melted, stirring constantly. Whisk in coffee and enough milk to reach a drizzling consistency. Drizzle over warm brownies. Cool before cutting.

Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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



Mocha Brownies image

Brownies with a kick! These are quick to prepare and i find that the coffee and chocolate enhance each other.

Provided by kleigh83

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup granulated sugar
1/2 cup butter or 1/2 cup margarine
1/3 cup unsweetened cocoa powder
1 teaspoon instant coffee granules
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
3 tablespoons butter or 3 tablespoons margarine
2 cups confectioners' sugar, sifted
2 -3 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • Brownies: In a medium sauce pan combine granulated sugar, butter, cocoa powder, and instant coffee.
  • Cook and stir over medium heat until butter melts.
  • Remove from heat and cool for 5 minutes.
  • Add eggs and vanilla.
  • Beat lightly by hand to combine.
  • Be careful not to over mix.
  • Stir in flour, baking powder, and salt.
  • Stir in walnuts if you are using them.
  • Spread the batter into a greased (9x9x2 in) baking pan.
  • Bake in a preheated 350* oven for 24 minutes, or until set.
  • Cool pan on a rack.
  • Frosting: In a mixing bowl beat butter until fluffy.
  • Add cocoa powder.
  • Gradually add 1 c.
  • of the confectioners sugar and beat well.
  • Slowly beat in 2 tbs of the milk and the vanilla.
  • Slowly beat in remaining sugar.
  • Beat in additional milk, if necessary, to make the frosting spreading consistancy.
  • Once brownies are cooled, spread frosting over brownies.
  • Cut into bars.

Nutrition Facts : Calories 282.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 63.6, Sodium 152.4, Carbohydrate 43.5, Fiber 1, Sugar 36.4, Protein 2.5

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 BROWNIES



Mocha Brownies image

Make and share this Mocha Brownies recipe from Food.com.

Provided by riggyrigrig

Categories     Dessert

Time 20m

Yield 20 brownies

Number Of Ingredients 13

1 cup butter
4 large eggs
1 cup cocoa
2 cups sugar
1 cup flour
1 cup chopped nuts
1 teaspoon vanilla
1/4 teaspoon salt
3/8 cup butter
1/2 cup cocoa
1 teaspoon instant coffee
2 cups confectioners' sugar
1/4 cup boiling water

Steps:

  • Melt 1 cup butter + 1 cup unsweetened cocoa in sauce pan over low heat (it's easier to almost melt the butter first and then add the cocoa).
  • Remove from heat and add 2 cups sugar, 4 large eggs, 1 cup flour, 1 cup chopped nuts (I use walnuts), 1 teaspoons vanilla and 1/4 teaspoons salt.
  • Spread over buttered 9 x 13 pan. Bake 350 degrees for 25 minutes. Test with toothpick in center until almost clean.
  • Let brownies cool.
  • Melt 3/4 stick butter and 1/2 cup cocoa. Remove from heat and stir in 1/4 cup boiling water with 1 heaping teaspoons instant coffee. Add 2 cups confectioner's sugar. Beat until smooth. You can use a whisk. Add more sugar or more water to get good consistency (not too thick and not too runny). Spread on cooled cake and refrigerate 1 hour.
  • Note: You do not need to use beaters for the brownie recipe. I wooden spoon or a rubber spatula will work well.

Nutrition Facts : Calories 338.4, Fat 17.8, SaturatedFat 8.8, Cholesterol 70.8, Sodium 201.2, Carbohydrate 42.2, Fiber 2, Sugar 32.1, Protein 4.4

MOCHA MUDSLIDE BROWNIES



Mocha Mudslide Brownies image

A brownie recipe for adults to enjoy!!!

Provided by SWIZZLESTICKS

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 45m

Yield 36

Number Of Ingredients 10

⅔ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 eggs
1 ½ cups white sugar
¼ cup coffee flavored liqueur
2 tablespoons Irish cream liqueur
2 tablespoons vodka
2 cups all-purpose flour
½ teaspoon baking powder
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool.
  • In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan.
  • Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 16 g, Cholesterol 24.5 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 36.2 mg, Sugar 9.5 g

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From butfirstdesserts.com


BEST MOCHA BROWNIE ICE CREAM SANDWICHES RECIPES | FOOD …
2017-07-20 Preheat the oven to 350ºF. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil. Step 2. Whisk together the flour, …
From foodnetwork.ca


MOCHA BROWNIES RECIPE | EPICURIOUS
2004-08-20 Step 1. Preheat oven to 375°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line with waxed paper, extending over 2 sides of pan. Spray paper. Stir chocolate and …
From epicurious.com


EASY MOCHA CHUNK BROWNIES | MCCORMICK
1 Prepare brownie mix as directed on package. Stir in coffee extract and chopped chocolate. Spread in greased 13x9-inch baking pan. 2 Bake and cool as directed on package. 3 …
From mccormick.com


MOCHA LATTE FUDGE BROWNIES - SCIENTIFICALLY SWEET
In a large bowl, combine eggs, sugar, salt and espresso powder and whisk vigorously for 20 seconds until well blended and smooth. Whisk in warm melted chocolate mixture. Sprinkle in …
From scientificallysweet.com


COFFEE BROWNIES WITH MOCHA FROSTING - FRESH APRIL FLOURS
2020-04-08 Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside. In a medium saucepan over medium heat, melt the butter …
From freshaprilflours.com


MOCHA BROWNIES (EASY RECIPE!) - RACHEL COOKS®
2011-02-27 Rich and moist brownies, enriched with espresso powder and chocolate chips. Thick, chocolate butter cream frosting, also with espresso flavoring, piled on top. Chocolate …
From rachelcooks.com


FUDGY MOCHA BROWNIES – MESS IN THE KITCHEN
2021-03-31 Add the butter, eggs, sugar, vanilla, and prepared espresso to a large mixing bowl and beat until the sugar is mostly dissolved. Sift the flour, powdered sugar, cocoa, and salt into …
From messinthekitchen.com


MOCHA BROWNIES WITH CREAM CHEESE SWIRL (KETO) - THE BEST KETO …
Instructions. In a mixing bowl, combine the melted butter, keto sugar substitute, instant coffee, and cocoa powder. Add the eggs, followed by the almond flour and salt.
From thebestketorecipes.com


MOCHA CREAM CHEESE BROWNIES — THE HONEST SPOON
2018-02-06 Pre-heat oven to 350 degrees. 2. Whisk together flour, cocoa powder, instant coffee, salt, and baking powder in a bowl. Set aside. 3. In a separate bowl, whisk together eggs, oil, …
From thehonestspoon.com


MOCHA BROWNIE RECIPE - THERESCIPES.INFO
Mocha Brownies with Chocolate Glaze Recipe - BettyCrocker.com new www.bettycrocker.com. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan …
From therecipes.info


RECIPE(TRIED): MOCHA BROWNIES W/CREAMY COFFEE FROSTING
Mocha Brownies w/Creamy Coffee Frosting, Desserts, Cookies, Brownies, Bars. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search …
From recipelink.com


WE MADE INA GARTEN'S ICEBOX CAKE AND IT WAS SO SIMPLE
2 days ago Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana Go …
From tasteofhome.com


FUDGY COFFEE BROWNIES WITH MOCHA FROSTING (BEGINNER RECIPE)
2022-01-20 6. Bake in the prepared pan for 20-25 minutes or until a toothpick comes out mostly clean with a few damp crumbs. 7. Leave to cool completely in the pan before frosting the …
From perfectbrew.com


MOCHA BROWNIE ICE CREAM CAKE | THE BEST HOMEMADE ICE CREAM …
2014-10-20 1. Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve. 2. In the bowl of a stand mixer, or in a large bowl …
From lifeloveandsugar.com


MOCHA CHEESECAKE BROWNIES (EASY & FROM-SCRATCH) - THE BUSY BAKER
2018-10-24 Add the instant coffee and flour, and mix with a rubber spatula. Be sure not to over-mix. Pour the brownie batter into the prepared baking dish and smooth out the top as much …
From thebusybaker.ca


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