Mocha Brownies With Chocolate Glaze Recipes

MOCHA BROWNIES WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on brownie box. Stir 1 teaspoon instant coffee granules into batter. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, dissolve 1 teaspoon instant coffee granules in hot water. Mix in remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Spread frosting over brownies.
• In small microwavable bowl, place chocolate chips and shortening. Microwave on High 30 to 45 seconds; until chips can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

DARK CHOCOLATE MOCHA BROWNIES

Steps:

• In a large bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Stir in chocolate. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the butter, sour cream and vanilla until smooth. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.

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 BROWNIES

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.

MOCHA TRUFFLE BROWNIES

Steps:

• Directions:.
• In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool for 5 minutes. Dissolve coffee granules in hot water; set aside. In a large bowl, beat eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee. Combine flour and baking powder; gradually add to chocolate mixture.
• Transfer to a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
• For filling:.
• Dissolve coffee granules in water; set aside. In a small bowl, beat cream cheese until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies.
• For glaze:.
• Melt the chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting.
• Store in the refrigerator.

MOCHA BROWNIES

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.

MOCHA MUDSLIDE BROWNIES

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.

CHOCOLATE-GLAZED BROWNIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

MOCHA BROWNIES WITH COFFEE FROSTING

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.

DOUBLE CHOCOLATE MOCHA BROWNIES

Steps:

• Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
• Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
• Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
• Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

ULTIMATE FUDGE MOCHA BROWNIES

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.

CHOCOLATE - MOCHA FROSTED BROWNIES

Steps:

• Preheat oven to 350 deg F.
• Line a 13 x 9 cake pan with parchment paper and grease.
• Melt butter in a saucepan.
• In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth.Add chocolate chips and nuts.
• Bake at 350 degrees for about 20-30 minutes or until a wooden pick inserted in center comes out clean.
• While cake is baking make the frosting. Mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth.
• Cool cake and then frost.

DOUBLE CHOCOLATE MOCHA BROWNIES

Steps:

• Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
• Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
• Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
• Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.
• For a healthier and equally delicious option, use whole wheat flour and add walnuts for a fudgy crunch.
• Serving size: 1 brownie
• Calories: 152
• Fat: 8g (47.4% calories from fat)
• Cholesterol: 34mg
• Sodium: 86mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Protein: 2g