Triple Mocha Brownies Recipes

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MOCHA BROWNIES



Mocha Brownies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h15m

Yield 16 servings

Number Of Ingredients 12

Nonstick baking spray
Four 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 to 3/4 cup brewed coffee, cooled to room temperature

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.

TRIPLE CHOCOLATE BROWNIES



Triple Chocolate Brownies image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
  • In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
  • Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
  • Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
  • To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

MOCHA BROWNIES



Mocha Brownies image

Gold Medal® flour provides a simple addition to a delicious mocha brownie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 15

1/2 cup shortening
1/2 cup butter
2 cups granulated sugar
1 cup unsweetened baking cocoa
4 teaspoons instant coffee granules
1 tablespoon hot water
2 teaspoons vanilla
4 eggs
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 tablespoons milk
2 teaspoons instant coffee granules
2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with baking spray with flour.
  • In large microwaveable bowl, microwave shortening and butter uncovered on Medium (50%) 1 1/2 to 2 minutes, stirring once, until shortening and butter are melted. Stir 2 cups granulated sugar and cocoa into butter mixture, until sugar is dissolved.
  • In small bowl mix 4 teaspoons instant coffee granules and hot water until coffee granules are dissolved; stir into cocoa mixture. Stir in vanilla and eggs one at a time until well blended. Stir in flour and salt, until smooth. Spread batter evenly in pan.
  • Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In small microwaveable bowl, microwave milk on High 20 to 30 seconds until very warm. Stir in 2 teaspoons coffee granules until dissolved. Allow mixture to cool to room temperature, about 10 minutes.
  • In medium bowl, mix remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Beat in cooled coffee. Spread frosting over the cooled brownies. For brownies, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 27 g, TransFat 1 g

TRIPLE-MOCHA BROWNIES



Triple-Mocha Brownies image

Instant coffee adds rich flavor and a heavenly aroma to these nutty glazed triple-layer mocha brownies.

Provided by My Food and Family

Categories     Dairy

Time 2h5m

Yield Makes 24 servings.

Number Of Ingredients 10

1 cup (2 sticks) plus 1 Tbsp. butter, divided
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
2 cups granulated sugar
5 eggs, divided
3 Tbsp. plus 1/4 tsp. MAXWELL HOUSE Instant Coffee (any variety), divided
2 tsp. vanilla, divided
1 cup flour
1/2 cup packed brown sugar
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 cup coarsely chopped walnuts

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave 3/4 cup (1-1/2 sticks) butter and unsweetened chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar, 4 eggs, 2 Tbsp. coffee granules and 1 tsp. vanilla; mix well. Stir in flour until well blended; pour into prepared pan. Bake 25 min.
  • Meanwhile, microwave brown sugar and 1/4 cup (1/2 stick) of the remaining butter in small microwaveable bowl 1 min. or until butter is melted. Add 1 Tbsp. of the remaining coffee granules and remaining egg and vanilla; mix well. Chop 6 oz. semi-sweet chocolate. Add to brown sugar mixture with nuts; mix well.
  • Spread nut mixture over warm brownies. Bake 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
  • Microwave remaining semi-sweet chocolate, butter and coffee granules in microwaveable bowl 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownies; let stand until firm.

Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

FUDGY LAYERED IRISH MOCHA BROWNIES



Fudgy Layered Irish Mocha Brownies image

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
6 tablespoons baking cocoa
2 tablespoons canola oil
1/2 teaspoon instant coffee granules
1 cup sugar
2 large eggs, room temperature, beaten
1 teaspoon vanilla extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons Irish cream liqueur
GANACHE TOPPING:
1 cup semisweet chocolate chips
3 tablespoons Irish cream liqueur
2 tablespoons heavy whipping cream
1/2 teaspoon instant coffee granules

Steps:

  • Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

DARK CHOCOLATE MOCHA BROWNIES



Dark Chocolate Mocha Brownies image

Dark chocolate is a favorite around our house, so these frosted brownies are a hit. I came up with this treat by reworking a recipe I've used for a long time. We have six children, and these brownies disappear so fast I sometimes wonder if I actually made a batch. -Linda McCoy, Oostburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 16

2 cups packed brown sugar
1 cup butter, melted
3 large eggs
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces bittersweet chocolate, coarsely chopped
FROSTING:
1/4 butter, melted
3 tablespoons sour cream
2 teaspoons vanilla extract
2-3/4 to 3 cups confectioners' sugar
2 ounces grated bittersweet chocolate

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.

Nutrition Facts :

MOCHA FUDGE BROWNIES



Mocha Fudge Brownies image

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

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
Ganache for Mocha Fudge Brownies

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 TRUFFLE BROWNIES



Mocha Truffle Brownies image

These are so good! It's from Taste of Home, and what a taste it is! They're everything I want in a brownie, they're delicious, smooth and creamy. If you like mocha, you'll love these as I do.

Provided by FLUFFSTER

Categories     Bar Cookie

Time 1h10m

Yield 6 dozen

Number Of Ingredients 15

1 1/4 cups semi-sweet chocolate chips
1/2 cup butter
1 teaspoon instant coffee granules
2 tablespoons hot water
2 eggs
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon instant coffee granules
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
6 ounces semi-sweet chocolate chips, melted
1/4 cup semi-sweet chocolate chips
1 teaspoon shortening

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



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

MOCHA BROWNIES



Mocha Brownies image

Because these brownies are thinner than most, they bake quickly.

Yield Makes about 9

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 teaspoon instant coffee powder
1 cup sugar
1/2 cup all purpose flour
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts (about 2 1/2 ounces)

Steps:

  • Preheat oven to 350°F. Lightly butter 8-inch square baking pan. Stir 1/2 cup butter and chocolate in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat; mix in coffee powder. Add sugar, flour, eggs and vanilla and blend well. Mix in walnuts. Spoon batter into prepared pan.
  • Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 20 minutes (center should be slightly underbaked). Cool in pan on rack 30 minutes. Cut into large squares and serve.

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BEST BROWNIE RECIPE IN THE WORLD! - LOAVES AND DISHES
2020-04-02 Melt the chocolate in the microwave and let it sit in the microwave until ready to mix in. Chop up the baking chocolate. STEP 2. Line and Spray your pan as per the instructions. …
From loavesanddishes.net


TRIPLE ESPRESSO BROWNIES RECIPE - PILLSBURY.COM
2017-10-11 Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 …
From pillsbury.com


FUDGY TRIPLE CHOCOLATE BROWNIES - BAKING WITH BUTTER
2022-02-13 Step by step instructions. Preheat an oven to 350°F (180°C) and place an oven rack in the middle of the oven. Prepare the brownie pan by lining an 8x8 inch square pan or …
From bakingwithbutter.com


TRIPLE CHOCOLATE MOCHA PEPPERMINT CRUNCH COOKIES
2017-11-09 Preheat oven to 350 degrees F. Line a baking sheet or two with parchment paper. Using a mixer, cream butter until light and creamy for 2 minutes. Add in sugar and brown …
From thebakingchocolatess.com


MOCHA BROWNIES - THE PIONEER WOMAN
2013-06-07 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 …
From thepioneerwoman.com


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