MOCHA BROWNIES
"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
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.
CHOCOLATE-MOCHA SPRITZ COOKIES
I originally got the recipe from seasoned cooking, however I edited it a lot. Everyone who tries these LOVES them and cannot stop at one or even five!
Provided by Dani3758
Categories Dessert
Time 37m
Yield 90-120 Spritz cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400F (200 degrees C).
- Combine the flour and salt in a small bowl, stir to mix.
- Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
- Add the chocolate, beat again, add coffee and cocoa powder.
- Gradually add the the flour mixture while making.
- Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
- Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.
Nutrition Facts : Calories 40.1, Fat 2.5, SaturatedFat 1.5, Cholesterol 7.5, Sodium 25.5, Carbohydrate 4.3, Fiber 0.2, Sugar 1.7, Protein 0.5
FUDGY MOCHA BROWNIES
Provided by Food Network
Time 55m
Yield 36 servings
Number Of Ingredients 13
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.
CHOCOLATE MOCHA-ICED BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick cooking spray.
- In a large mixing bowl, combine butter, coffee, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water, and cake mix and beat until smooth. Stir in almonds.
- Turn batter into prepared pan and smooth to edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.
- For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy. Beat in espresso powder and chocolate syrup until smooth.
- Ice brownies and cut into squares.
MOCHA MUDSLIDE BROWNIES
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
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
MOCHA BROWNIES
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
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
HOLIDAY MOCHA SPRITZ
When I began to use my spritz press, this mocha recipe was the first flavor combination I tried. It took a few attempts to get the hang of it, but now I'm playing with a new dough and disc every time I make them. I plan on making several batches throughout the year. -Shelly L. Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 10 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and sugar until light and fluffy. Combine egg, instant coffee and vanilla; beat into creamed mixture. In another bowl, whisk flour, cocoa, espresso powder, baking powder, salt and nutmeg; add to creamed mixture alternately with orange juice, beating well after each addition., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 15mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT MOCHA BROWNIES
A mocha brownie frosted with hazelnut spread will please any coffee drinker and chocolate lover you know.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
- In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 90 mg, Sugar 21 g, TransFat 0 g
MOCHA FUDGE BROWNIES
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
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 WITH COFFEE FROSTING
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
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
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