Duggar Family Chocolate Mocha Heath Cloud Brownies Recipes

DUGGAR FAMILY CHOCOLATE MOCHA HEATH CLOUD BROWNIES

Steps:

• Prepare brownies according to package directions for "cake-like" brownies. Allow to cool.
• Dissolve instant coffee in a tablespoon of hot water. Mix together with milk, puddings and cool whip. Spread on top of brownies. Sprinkle heath bar pieces on top.
• Keep refrigerated.

CHOCOLATE MOCHA-ICED BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick cooking spray.
• In a large mixing bowl, combine butter, coffee, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water, and cake mix and beat until smooth. Stir in almonds.
• Turn batter into prepared pan and smooth to edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.
• For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy. Beat in espresso powder and chocolate syrup until smooth.
• Ice brownies and cut into squares.

DOUBLE CHOCOLATE MOCHA BROWNIES

Steps:

• Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
• Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
• Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
• Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

CLOUD NINE BROWNIES

Steps:

• Preheat oven to 325°F Grease 8" square pan.
• Melt butter with 2/3 cup vanilla chips in top of double boiler over low heat, stirring constantly until smooth. Remove from heat; set aside.
• In larger bowl of electric mixer, beat eggs, sugar, and salt at high speed until very pale and thick, about 5 minutes. Blend in melted mixture and vanilla at low speed. Mix in flour until combined. Stir in remaining vanilla chips and cappuccino chips. Spread mixture into prepared pan.
• Bake 35-40 minutes or until toothpick inserted into center comes out almost clean. Top will be crusty and browned. Cover pan with foil if browning too quickly. Cool before cutting into squares.

HEATH BAR BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking pan.
• Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Cool to lukewarm.
• Whisk flour, salt and baking soda in a bowl to blend.
• Using electric mixer, beat sugar, eggs and vanilla in a large bowl until thick and billowy, about 3 minutes. Beat in chocolate mixture, then flour miture. Fold in pecans. Transfer to pan.
• Bake until puffed and a tester inserted into center comes out with a few moist crumbs attached, about 28 minutes.
• Sprinkle brownies with chopped toffee bars. Cool in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut into squares.