Irish Coffee Brownies Lightened Recipes

COFFEE FLOUR BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with cooking spray and set aside. Combine the cocoa, flours, baking powder, baking soda and salt in a bowl and set aside.
• Melt the butter in a medium saucepan; set aside to cool slightly. Whisk in the sugar and 1/4 cup applesauce; using a spatula, mix the eggs in one at a time, followed by the vanilla; if the mixture appears too dry, add the remaining applesauce. Fold in the chocolate chips.
• Pour the mixture into the prepared baking dish and bake until a cake tester inserted in the center comes out clean, 20 to 25 minutes. Cool for at least 20 minutes before cutting into squares.

IRISH COFFEE BROWNIES

Steps:

• Whisk the flour, brown sugar, cocoa powder and salt in a medium bowl. Whisk the egg yolks, vegetable oil, coffee and coffee extract in another medium bowl. Whisk the egg mixture into the flour mixture until smooth. Divide the batter among four 10-ounce microwave-safe coffee mugs.
• Microwave the mugs, one at a time, until the brownies are slightly firm and puffed, 1 1/2 minutes. Pour 1 tablespoon liqueur over each brownie when it comes out of the microwave. Set aside to cool slightly and let the liqueur soak in, at least 10 minutes.
• Meanwhile, combine the heavy cream and confectioners' sugar in a medium bowl. Beat with a mixer on medium-high speed until medium-stiff peaks form, 1 to 2 minutes. Beat in the remaining 1/4 cup liqueur until just combined (do not overbeat). Top the brownies with the whipped cream and dust with cocoa powder.

COFFEE BROWNIES

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.

IRISH COFFEE BROWNIES RECIPE - (4.3/5)

Steps:

• Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined, Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency. If desired, sprinkle with additional chopped nuts.

FUDGY LAYERED IRISH MOCHA BROWNIES

Steps:

• Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

IRISH COFFEE BROWNIES

Steps:

• Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly.
• Remove from heat.
• Add eggs and 1 teaspoon vanilla; beat lightly just until combined.
• Stir together flour, baking powder, and baking soda in a bowl; set aside.
• Stir together milk and 1/4 cup whiskey; stir in coffee crystals.
• Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition.
• Stir in nuts. Pour into a greased 15x10x1-inch baking pan.
• Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack.
• Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
• Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.
• If desired, sprinkle with additional chopped nuts. Makes 36 brownies.