ESPRESSO BROWNIES
Deep, dark, and espresso-flavored brownies - yum!
Provided by QUILTBUGJ
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Sift flour, cocoa, and salt together in a bowl. Set aside.
- Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.
Nutrition Facts : Calories 166 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 92.4 mg, Sugar 14.5 g
RED VELVET ESPRESSO AND CREAM SWIRLED BROWNIES
When red velvet meets coffee and chocolate, the result is irresistible. Made with Betty Crocker™ Supreme original brownie mix, these treats are perfectly complemented by the colorful cream cheese swirl layer.
Provided by Arlene Cummings
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In medium bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk, espresso coffee powder and food color; mix well until batter turns a rich red color. Spread in pan.
- Spoon filling by tablespoonful dollops evenly onto batter making 4 rows by 4 rows. Draw knife through mixture in five straight lines horizontally, the vertically for swirled design.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out almost clean. Cool on cooling rack, 30 minutes. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 21 g, TransFat 0 g
ESPRESSO BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h17m
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
ESPRESSO SWIRL BROWNIES
This recipe is to die for! It comes from Alice Medrich's book, Cookies and Brownies. If you are a coffee lover then these brownies are for you.
Provided by Haileys Mom
Categories Bar Cookie
Time 40m
Yield 16 squares
Number Of Ingredients 13
Steps:
- EQUIPMENT: 9 inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil Preheat the oven to 325°F.
- Position a rack in the lower third of the oven.
- Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water.
- Stir frequently until the mixture is melted and smooth.
- Remove the top the double boiler (or bowl) from the heat.
- Stir in the sugar, vanilla and salt Ad the eggs, one at a time, stirring until each is incorporated before adding the next.
- Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about one minute.
- Spread all but 1/2 of the batter in the prepared pan; set aside.
- Combine the coffee powder with the water; set aside.
- Mix the cream cheese with the sugar and vanilla until smooth.
- Stir in the egg and the coffee mixture until well blended.
- Spread the cream cheese mixture over the batter in the pan.
- Spoon dollops of reserved brownie batter on top.
- Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
- Bake for 20-25 minutes, or until the brownies just begin to pull away from the sides of the pan.
- Cool on a rack.
- Refrigerate and chill thoroughly before cutting, about 2 hours.
- Slide a knife between the pan and the brownies on the unlined sides.
- Life the ends of the parchment or foil liner and transfer the brownies to a cutting board.
- Cut into 16 squares.
- NOTE: May be stored, airtight, in the refrigerator for 4 to 5 days.
Nutrition Facts : Calories 242.8, Fat 15.4, SaturatedFat 9.3, Cholesterol 70.5, Sodium 94.2, Carbohydrate 25.5, Fiber 1.3, Sugar 20, Protein 3.7
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- Preheat the oven andprepare the muffin tin. Preheat the oven to350ºF. Grease 2 wells of a muffin tin with baking spray.
- Melt the butter with the sugar. Combine the butter with 3 tablespoons of the sugar and the salt in a medium microwave-safe bowl. Heat in the microwave for 30 seconds and then stir. Return to the microwave and heat for another 30 seconds. Remove and stir again.
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- Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
- Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle (I usually like to underbake mine so 30 minutes is just about right for that – if you want more chewy brownies, go for 35-40). Eat and be happy!
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