CAPPUCCINO BROWNIES
There's something magical in coffee that intensifies the flavor of chocolate. These three-layer wonders freeze well, but somehow most of them disappear before they reach the freezer. -Susie Jones, Buhl, Idaho
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts., Transfer to a greased and floured 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour., For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cut into bars. Refrigerate leftovers. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.
Nutrition Facts : Calories 353 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 158mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
MOCHA BROWNIES WITH COFFEE FROSTING
I love this recipe because it is easy to mix up, I usually have everything on hand and they taste woooonderful. The frosting is optional.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 45m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Grease a 13x9 inch pan.
- Melt shortening and butter over low heat or in the microwave.
- Remove from heat and add cocoa, blend well.
- Add sugar and mix well.
- Dissolve instant coffee in hot water and mix into creamed mixture.
- Add eggs one at a time, beat well, by hand, after each addition.
- Stir in vanilla, flour, and salt.
- DO NOT OVER BEAT!
- Bake 25-30 minutes.
- Cool completely before frosting.
- For frosting, cream butter and vanilla.
- Add powdered sugar and mix in well on medium speed.
- Dissolve instant coffee in milk and add to mixture.
- Beat on high until light and fluffy.
Nutrition Facts : Calories 128, Fat 6.6, SaturatedFat 3.1, Cholesterol 25.7, Sodium 64.5, Carbohydrate 16.4, Fiber 0.4, Sugar 13.3, Protein 1.2
CREAM CHEESE DRIZZLE OR GLAZE
We love cream cheese frosting, but sometimes it's just too heavy for certain baked goods. I tried a lot of things with the powdered sugar "glaze", but it always tasted chalky to me. No matter what I did, adding butter, cream, so on and so forth, it never tasted right. So into my kitchen marches this block of cream cheese. And it...
Provided by Chef Potpie (Laurel)
Categories Cakes
Time 5m
Number Of Ingredients 4
Steps:
- 1. Whisk these ingredients together with a wire whisk. No need to dirty your mixer for this. Just make sure they are all incorporated. Set aside.
- 2. When your bundt cake or whatever you are frosting has cooled, put this glaze into the microwave and gently heat it until it is of pourable consistency, stir it now and then to keep it smooth. Then, using a large spoon or ladle, pour it over your target! I use a large spoon and let it flow down both sides because I am ...well, I won't use the word here, you know, perfectionist?
CAPPUCCINO BROWNIES
Categories Coffee Mixer Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Chill Gourmet Small Plates
Yield Makes about 24 brownies
Number Of Ingredients 21
Steps:
- Make the brownie layer:
- In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.
- Make the cream cheese frosting:
- In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.
- Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.
- Make the glaze:
- In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.
CAPPUCCINO BROWNIES
Categories Coffee Chocolate Dessert Bake Kid-Friendly Cream Cheese Cinnamon Gourmet Small Plates
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- Make brownie layer:
- In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.
- Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.
- Make cream cheese frosting:
- In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla, and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
- Make glaze:
- In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler or bowl from heat. Cool glaze to room temperature.
- Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
- Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, 5 days.
COFFEE CREAM CHEESE FROSTING
This will go well with my posted recipe for Coffee Carrot Cake or one of your favorite cakes. A pretty frosting that has a creamy texture.
Provided by HokiesMom
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy.
- Gradually beat in the powdered sugar until well blended.
- Beat in the coffee mixture until well blended.
- Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.
Nutrition Facts : Calories 1452.6, Fat 39.8, SaturatedFat 25, Cholesterol 124.7, Sodium 339.5, Carbohydrate 273.1, Sugar 264.6, Protein 8.9
CAPPUCCINO-CREAM CHEESE BROWNIES
This is another fantastic recipe from Kraft - and anyone that is a chocolate lover will certainly enjoy this brownie recipe!! This is a great recipe to enjoy and serve at special gatherings -
Provided by Chef mariajane
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Microwave chocolate and butter in large microwaveable bowl on medium 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1 1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
- Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 tablespoons flour and cinnamon in the same bowl until well blended. Spoon over brownie batter. Swirl with a knife to marbleize.
- Bake 40-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.
- HOW TO SOFTEN CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10-15 seconds or until softened.
Nutrition Facts : Calories 230.3, Fat 13, SaturatedFat 7.8, Cholesterol 70.8, Sodium 87.9, Carbohydrate 27, Fiber 1, Sugar 19.6, Protein 3.6
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CAPPUCCINO BROWNIES - RECIPE GIRL
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Reviews 7Calories 373 per servingCategory Dessert
- Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan, knocking out the excess flour. (Or line the pan with parchment, letting the parchment come up the sides and hang over- then spray the parchment.- this is recommended as it's easier to get the brownies out of the pan cleanly.)
- In a large saucepan, melt the chocolate and butter with the espresso mixture over low heat, stirring, until smooth and then remove the pan from heat. Cool the mixture to lukewarm and whisk in the sugar and vanilla. Add the eggs, whisking well until the mixture is glossy and smooth. Stir in the flour and salt until just combined and stir in walnuts (if using).
- In a large bowl, use an electric mixer to combine the cream cheese and butter until light and fluffy. Add the powdered sugar, vanilla and cinnamon (if using) and beat until combined well. Spread the cream cheese layer evenly over the brownie layer. Chill the brownies for 1 hour, or until the cream cheese layer is firm.
- In a large pyrex measuring cup or glass bowl, place the chocolate, cream, butter and espresso mixture. Microwave in 30 second intervals, stirring, until melted and smooth. If the glaze is steaming hot, let it cool a little bit. Pour the glaze carefully over the cream cheese layer.
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