Decadent Mocha Butterscotch Brownies Recipes

DECADENT MOCHA CHEESECAKE BROWNIES

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.

DECADENT MOCHA BUTTERSCOTCH BROWNIES

Steps:

• 1. Grease an 8-inch square baking pan. Line pan with parchment paper, allowing for 2-inch overhang on two opposite sides. Butter the parchment paper (excluding the overhang), then set pan aside. 2. Preheat oven to 350 degrees. 3. Put butter, chocolate chips, and coffee powder in a heatproof bowl set over a pan of simmering water or use a double boiler. Stir until butter and chocolate melt. Let cool for 5 minutes. 4. Mix together flour, baking powder, and salt in a medium bowl; set aside. 5. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Mix on medium speed until pale, about 4 minutes. Add chocolate-coffee mixture, and mix until combined. Reduce speed to low. Add flour mixture, and mix until combined. Mix the butterscotch morsels into the batter. 6. Pour batter into prepared pan and spread evenly. Bake for about 40 minutes, or until a cake tester inserted into the brownies comes out clean (not wet, though there may be a few crumbs.) Let cool in pan for about 15 minutes. Lift brownies out and let cool completely on a wire rack before cutting into squares.

BUTTERSCOTCH BROWNIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
• Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
• Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
• Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
• To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!