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.
PEANUT BUTTER OR MOCHA BROWNIES USING MIX
Categories Nut
Number Of Ingredients 7
Steps:
- Peanut Butter Brownies Make brownies according to the directions on the box and pour the batter into the pan. Microwave about 1/2 cup of peanut butter until it's runny. Pour the melted peanut butter in strips on top of the batter in the pan. Use a regular knife to swirl the peanut butter into the batter. Bake as directed and enjoy ! OR Mocha Brownies Prepare brownies as the packaging directs, but replace the water with coffee. Pour in 1/2 a sack of chocolate chips (optional). Pour the batter into a grease pan and bake as directed.
PEANUT BUTTER MOCHA MIX
Steps:
- Whisk together the peanut butter powder, cocoa powder, sugar and instant espresso in a large mug with the boiling water until no lumps remain. Mix in the milk and top with a pinch of cinnamon, if desired.
MOCHA BROWNIES
I doctor up my favorite brownie mix- Duncan Hines Dark Chocolate Fudge to make this and a couple other variations. This one is my husband's favorite, and mine, as well.... so far - I'm not done fooling around with this! If you like rich mocha flavor, you should enjoy this. The computer wants me to say "Duncan Hines chewy Fudge Brownie" mix, but it's the "Dark Chocolate Fudge" mix I use!
Provided by Saralaya
Categories Dessert
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix.
- In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me.
- Add the egg to the dry mix and then all the rest of the wet ingredients.
- Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps.
- Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that.
- The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.
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.
PEANUT BUTTER MOCHA BROWNIES
Steps:
- Spray a 13 X 9" baking pan with cooking spray. Preheat oven to 350 degrees F. In a large mixing bowl stir brownie mix, eggs, coffee, and oil until well blended.
- Pour mixture into prepared pan. With a tablespoon drop peanut butter onto batter. Using a knife, swirl the peanut butter through the brownie mixture.
- Bake for 30-35 minutes. Cool completely and cut into 24 squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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
PEANUT BUTTER BROWNIES II
These brownies bake up gooey, and are a BIG hit with my family and friends! Has been a family recipe for years. I undercook them just a little, and cutting with a plastic knife works well.
Provided by Tara
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
- In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
- Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
Nutrition Facts : Calories 668 calories, Carbohydrate 63.3 g, Cholesterol 148.6 mg, Fat 43.7 g, Fiber 3.1 g, Protein 12.5 g, SaturatedFat 23.4 g, Sodium 406.1 mg, Sugar 47 g
MOCHA BROWNIES
Make and share this Mocha Brownies recipe from Food.com.
Provided by riggyrigrig
Categories Dessert
Time 20m
Yield 20 brownies
Number Of Ingredients 13
Steps:
- Melt 1 cup butter + 1 cup unsweetened cocoa in sauce pan over low heat (it's easier to almost melt the butter first and then add the cocoa).
- Remove from heat and add 2 cups sugar, 4 large eggs, 1 cup flour, 1 cup chopped nuts (I use walnuts), 1 teaspoons vanilla and 1/4 teaspoons salt.
- Spread over buttered 9 x 13 pan. Bake 350 degrees for 25 minutes. Test with toothpick in center until almost clean.
- Let brownies cool.
- Melt 3/4 stick butter and 1/2 cup cocoa. Remove from heat and stir in 1/4 cup boiling water with 1 heaping teaspoons instant coffee. Add 2 cups confectioner's sugar. Beat until smooth. You can use a whisk. Add more sugar or more water to get good consistency (not too thick and not too runny). Spread on cooled cake and refrigerate 1 hour.
- Note: You do not need to use beaters for the brownie recipe. I wooden spoon or a rubber spatula will work well.
Nutrition Facts : Calories 338.4, Fat 17.8, SaturatedFat 8.8, Cholesterol 70.8, Sodium 201.2, Carbohydrate 42.2, Fiber 2, Sugar 32.1, Protein 4.4
CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY
Here's what you need: brownie mix, powdered sugar, peanut butter, butter, butter, milk chocolate chips
Provided by Nathan Ng
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare brownie mix according to box instructions.
- In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
- Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
- In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
- Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
- Chill in the refrigerator for 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 40 grams
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