Brownie Coffeecake Recipe 475 Recipes

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COFFEE BROWNIES



Coffee Brownies image

These brownies are the moistest, most chocolaty, and best brownies I have ever tasted, and I've tasted a lot. It takes time to prepare (and clean up), but it's well worth it. You may even want to prepare a pan for yourself! Just double the recipe.

Provided by Sharpshooter

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 1h20m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 (1 ounce) squares unsweetened chocolate
½ pound butter, softened
¾ cup white sugar
¾ pound dark brown sugar, firmly packed
2 large eggs
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
1 tablespoon vanilla extract
¼ cup instant coffee granules
6 ounces semisweet chocolate morsels
¾ cup chopped walnuts
¾ cup chopped pecans
½ (16 ounce) container ready-made dark chocolate frosting

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift together flour, salt, and baking soda in a medium bowl. Set aside.
  • Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
  • Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 58.4 g, Cholesterol 53.8 mg, Fat 27 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 11.9 g, Sodium 348.8 mg, Sugar 45.1 g

PUMPKIN BROWNIES



Pumpkin Brownies image

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 16

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

BROWNIE COFFEECAKE MUFFINS



Brownie Coffeecake Muffins image

I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!

Provided by aloha808

Categories     < 60 Mins

Time 1h

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder, dutched process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 1/2 cups semi-sweet chocolate chips, miniature
1/2 cup light brown sugar, packed
2 eggs, large
1 teaspoon vanilla bean paste
3/4 cup light sour cream
1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 cup walnuts, chopped
1/4 cup unsalted butter, cold

Steps:

  • Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
  • Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
  • Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
  • Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
  • Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
  • Spread batter into muffin cups filling a little more than half full.
  • To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
  • Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
  • Bake for approximately 25 minutes until cake tester comes out clean.
  • Cool on rack -- enjoy!

TRIPLE LAYER BROWNIE CAKE



Triple Layer Brownie Cake image

A little of this tall, rich brownie cake goes a long way, so you'll have plenty of pieces left to share with grateful family members and friends. It's a sure way to satisfy true chocolate lovers and is perfect for any occasion. -Barbara Dean, Littleton, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16-20 servings.

Number Of Ingredients 12

1-1/2 cups butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
5 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
FROSTING:
16 ounces semisweet chocolate, chopped
3 cups heavy whipping cream
1/2 cup sugar, optional
2 milk chocolate candy bars (1.55 ounces each), shaved

Steps:

  • In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely., For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. , Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator.

Nutrition Facts :

BROWNIE SWIRL CHEESECAKE



Brownie Swirl Cheesecake image

It may look fancy, but this cheesecake is so simple. The secret is the speedy crust-it's from a packaged brownie mix! You don't need to be an experienced cook to make the elegant chocolate swirls on top ;anyone can do it. -Janet Brunner, Burlington, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 7

1 package (8 ounces) brownie mix
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup milk chocolate chips, melted
Whipped cream and miniature chocolate kisses, optional

Steps:

  • Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. , Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. , Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. , Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate kisses if desired.

Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 182mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

BROWNIE COFFEECAKE RECIPE - (4.7/5)



Brownie Coffeecake Recipe - (4.7/5) image

Provided by mytastytreasures

Number Of Ingredients 14

Streusel Topping:
1 1/4 cups flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 stick butter (1/2 cup)
1 1/2 cups semisweet chocoalte chips
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup sour cream
1/2 cup EACH flour, light brown sugar,
chopped pecans
1/2 stick (4 tablespoons) Butter

Steps:

  • 1. Heat oven to 350. Coat a 9 inch springform pan with nonstick spray. 2. Whisk flour, cocoa, baking powder, and baking soda in a medium bowl until thoroughly blended. 3. Melt butter and 1 cup of the chocolate chips in a medium saucepan over low heat until smooth. Remove from heat; whisk in sugar, then eggs, and vanilla until blended. Stir in sour cream. Scrape into flour mixture; stir until smooth. Stir in remaining chocolate chips. Spread batter into prepared pan. 4. Work all streusel ingredients with a fork until coarse crumbs form. Sprinkle over batter in pan. Bake 50-55 minutes or until a wooden toothpick inserted in center of cake comes out clean. 5. Drizzle with melted chocolate and border with pecans, then sprinkle with powdered sugar.

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