MOCHA BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 16 servings
Number Of Ingredients 12
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
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
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
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
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
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
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
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
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 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
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
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 TRUFFLE BROWNIES
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
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
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
DECADENT MOCHA CHEESECAKE BROWNIES
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
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
Because these brownies are thinner than most, they bake quickly.
Yield Makes about 9
Number Of Ingredients 8
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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