Double Espresso Fudgy Brownies Recipes

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DOUBLE ESPRESSO FUDGY BROWNIES



Double Espresso Fudgy Brownies image

1. Preheat oven to 350°. 2. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and coconut milk in a

Provided by Tamar Genger MA, RD

Categories     Desserts

Time 50m

Yield 12 Servings

Number Of Ingredients 14

3/4 cup flour
3/4 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided
1/3 cup almond or coconut milk
6 tablespoons coconut oil, melted
1/4 cup Morad Doulbe Espresso liqeuer
2 large eggs, lightly beaten
1 can coconut milk (left in the fridge overnight)
2-4 tablespoon Morad Double Espresso liqueur, to taste
1-2 teaspoon sugar to taste

Steps:

  • 1. Preheat oven to 350°. 2. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and coconut milk in a microwave-safe bowl; microwave for 30 seconds, stir and then for another 30 seconds. Stir well and add in coconut oil, Morad Double Espresso Liqueur and eggs. Pour liquid mixture and 1/2 cup chocolate chunks to the flour. Stir to combine. 3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 30-40 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares and serve with Double Espresso Coconut Whipped Cream. Double Espresso Coconut Whipped Cream Remove can of coconut milk from fridge and turn it upside down. Open up the can and pour off the water (save for another use or just enjoy as a cold drink). Scoop the solid coconut milk into the bowl of a stand mixer. Turn the mixer on high and beat well for 2 minute. Add Morad Double Espresso and sugar (start with less and add more if desired) and continue to whip on high until it is well blended. Keep refrigerated until ready to use. It will last about 4 days in the fridge.

Nutrition Facts :

DOUBLE-ESPRESSO BROWNIES



Double-Espresso Brownies image

Coffee and cocoa come together in this brownie to create a mouth-watering dessert - perfect to serve a bunch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 50

Number Of Ingredients 15

1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons unsweetened baking cocoa
3 teaspoons instant espresso coffee granules
1/2 cup water
3/4 cup butter or margarine
3/4 teaspoon baking soda
1/3 cup buttermilk
1 egg
1/4 cup unsweetened baking cocoa
1/2 cup butter or margarine
1/3 cup buttermilk
4 1/2 cups powdered sugar
1 teaspoon instant espresso coffee granules
1 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray. In large bowl, mix flour, granulated sugar, 4 teaspoons cocoa and espresso.
  • In 1-quart saucepan, heat water and 3/4 cup butter to boiling. Pour over flour mixture; beat with spoon until smooth. Stir in baking soda, 1/3 cup buttermilk and the egg. In pan, spread batter evenly.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 3-quart saucepan, heat 1/4 cup cocoa, 1/2 cup butter and 1/3 cup buttermilk to boiling over medium heat, stirring frequently; remove from heat. Stir in powdered sugar, 1 teaspoon espresso and vanilla with wire whisk until smooth and spreadable. Spread frosting over brownies. For brownies, cut into 10 rows by 5 rows.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 55 mg, Sugar 17 g, TransFat 0 g

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