Mocha Brownie Meringue Cookies Recipes

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MOCHA MERINGUE SANDWICH COOKIES



Mocha Meringue Sandwich Cookies image

These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 8

3 large egg whites, room temperature
1 teaspoon instant coffee granules
1/2 cup confectioners' sugar
1/4 cup baking cocoa
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 cup chocolate frosting
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MOCHA BROWNIE MERINGUE COOKIES



Mocha Brownie Meringue Cookies image

Use instant coffee in this recipe for Mocha Brownie Meringue Cookies to help you get that mocha flavor! Dust these brownie meringue cookies with cocoa powder before serving for a pretty presentation.

Provided by My Food and Family

Categories     Summer 2019

Time 55m

Yield 18 servings

Number Of Ingredients 6

4 egg whites
1/2 tsp. cream of tartar
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 cup sugar
1/4 cup BAKER'S 100% Pure Cocoa Powder
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • Heat oven to 350°F.
  • Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
  • Add cocoa powder; mix well. Fold in chopped chocolate.
  • Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
  • Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.

Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g

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

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.

MOCHA-CHIP MERINGUES



Mocha-Chip Meringues image

Espresso powder intensifies the chocolatey taste of these elegant little cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48

Number Of Ingredients 7

3/4 cup sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon instant espresso powder
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
  • In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
  • Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

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

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

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