MOCHA BROWNIES
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
MOCHA BROWNIES WITH COFFEE FROSTING
These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.
Provided by ALYSSIA71
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h15m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
- Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
- Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 16.6 g, Cholesterol 25.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 58.1 mg, Sugar 13.6 g
MOCHA BROWNIES
Brownies with a kick! These are quick to prepare and i find that the coffee and chocolate enhance each other.
Provided by kleigh83
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brownies: In a medium sauce pan combine granulated sugar, butter, cocoa powder, and instant coffee.
- Cook and stir over medium heat until butter melts.
- Remove from heat and cool for 5 minutes.
- Add eggs and vanilla.
- Beat lightly by hand to combine.
- Be careful not to over mix.
- Stir in flour, baking powder, and salt.
- Stir in walnuts if you are using them.
- Spread the batter into a greased (9x9x2 in) baking pan.
- Bake in a preheated 350* oven for 24 minutes, or until set.
- Cool pan on a rack.
- Frosting: In a mixing bowl beat butter until fluffy.
- Add cocoa powder.
- Gradually add 1 c.
- of the confectioners sugar and beat well.
- Slowly beat in 2 tbs of the milk and the vanilla.
- Slowly beat in remaining sugar.
- Beat in additional milk, if necessary, to make the frosting spreading consistancy.
- Once brownies are cooled, spread frosting over brownies.
- Cut into bars.
Nutrition Facts : Calories 282.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 63.6, Sodium 152.4, Carbohydrate 43.5, Fiber 1, Sugar 36.4, Protein 2.5
MOCHA BROWNIES
"My husband doesn't drink coffee, but he loves the taste of these delightful brownies," says Suzanne Strocsher of Bothell, Washington.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first six ingredients. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). , Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee and vanilla until well blended. Stir in walnuts and chocolate chips. Spread over brownies. Bake at 350° for 17 minutes or until set. Cool on a wire rack., For icing, in a small saucepan melt the chocolate chips and butter over low heat until chips are melted, stirring constantly. Whisk in coffee and enough milk to reach a drizzling consistency. Drizzle over warm brownies. Cool before cutting.
Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
- For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
- In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
- Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
- For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
- Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.
MOCHA BROWNIES
Make and share this Mocha Brownies recipe from Food.com.
Provided by riggyrigrig
Categories Dessert
Time 20m
Yield 20 brownies
Number Of Ingredients 13
Steps:
- Melt 1 cup butter + 1 cup unsweetened cocoa in sauce pan over low heat (it's easier to almost melt the butter first and then add the cocoa).
- Remove from heat and add 2 cups sugar, 4 large eggs, 1 cup flour, 1 cup chopped nuts (I use walnuts), 1 teaspoons vanilla and 1/4 teaspoons salt.
- Spread over buttered 9 x 13 pan. Bake 350 degrees for 25 minutes. Test with toothpick in center until almost clean.
- Let brownies cool.
- Melt 3/4 stick butter and 1/2 cup cocoa. Remove from heat and stir in 1/4 cup boiling water with 1 heaping teaspoons instant coffee. Add 2 cups confectioner's sugar. Beat until smooth. You can use a whisk. Add more sugar or more water to get good consistency (not too thick and not too runny). Spread on cooled cake and refrigerate 1 hour.
- Note: You do not need to use beaters for the brownie recipe. I wooden spoon or a rubber spatula will work well.
Nutrition Facts : Calories 338.4, Fat 17.8, SaturatedFat 8.8, Cholesterol 70.8, Sodium 201.2, Carbohydrate 42.2, Fiber 2, Sugar 32.1, Protein 4.4
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
MOCHA BROWNIES
I doctor up my favorite brownie mix- Duncan Hines Dark Chocolate Fudge to make this and a couple other variations. This one is my husband's favorite, and mine, as well.... so far - I'm not done fooling around with this! If you like rich mocha flavor, you should enjoy this. The computer wants me to say "Duncan Hines chewy Fudge Brownie" mix, but it's the "Dark Chocolate Fudge" mix I use!
Provided by Saralaya
Categories Dessert
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix.
- In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me.
- Add the egg to the dry mix and then all the rest of the wet ingredients.
- Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps.
- Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that.
- The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.
MOCHA BROWNIES
Gold Medal® flour provides a simple addition to a delicious mocha brownie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with baking spray with flour.
- In large microwaveable bowl, microwave shortening and butter uncovered on Medium (50%) 1 1/2 to 2 minutes, stirring once, until shortening and butter are melted. Stir 2 cups granulated sugar and cocoa into butter mixture, until sugar is dissolved.
- In small bowl mix 4 teaspoons instant coffee granules and hot water until coffee granules are dissolved; stir into cocoa mixture. Stir in vanilla and eggs one at a time until well blended. Stir in flour and salt, until smooth. Spread batter evenly in pan.
- Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small microwaveable bowl, microwave milk on High 20 to 30 seconds until very warm. Stir in 2 teaspoons coffee granules until dissolved. Allow mixture to cool to room temperature, about 10 minutes.
- In medium bowl, mix remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Beat in cooled coffee. Spread frosting over the cooled brownies. For brownies, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 27 g, TransFat 1 g
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- In a metal mixing bowl set over a pot of boiling water melt chocolate and butter, stirring until smooth. Remove from the heat and let cool for 5 minutes.
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