Espresso Brownie Cookies Recipes
ESPRESSO BROWNIES
Deep, dark, and espresso-flavored brownies - yum!
Provided by QUILTBUGJ
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Sift flour, cocoa, and salt together in a bowl. Set aside.
- Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.
Nutrition Facts : Calories 166 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 92.4 mg, Sugar 14.5 g
ESPRESSO BROWNIE COOKIES
Treat your guests to these mouth-watering espresso brownie cookies. Perfect dessert for chocolate lovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- In medium microwavable bowl, microwave chocolate and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
- Meanwhile, in small bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat brown sugar, eggs, espresso powder and vanilla with electric mixer on medium speed 3 minutes. Add cooled chocolate mixture; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in chocolate chips. Refrigerate dough 30 minutes or until firm enough to handle.
- Heat oven to 350°F. Shape dough into 2-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 12 minutes or until tops are cracked and dry (cookies will still be soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 3 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 25 g, TransFat 0 g
ESPRESSO BROWNIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 16 brownies
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- To prepared brownie mix add instant espresso or ground coffee and coffee liqueur or syrup. Butter a disposable 9 by 13-inch pan and bake brownies 22 to 25 minutes on upper rack of oven. Cut brownies into 16 bar-shaped pieces and serve warm "as is" or with your choice of: cold milk, coffee ice cream, coffee beverages or Italian after dinner liqueurs.
ESPRESSO BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h17m
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
CHOCOLATE ESPRESSO BROWNIES
Looking for a decadent treat for coffee lovers? Indulge with this easy brownie mix one.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8 or 9-inch square pan with shortening or cooking spray.
- Make brownie batter as directed on box. Stir in espresso coffee, walnuts and 1/3 cup of the chocolate chips. Spread in pan. Sprinkle with remaining 1/3 cup chocolate chips and the espresso beans.
- Bake as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 20 g, TransFat 0 g
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