Coffee And Cookie Brownies Food

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.

COFFEE AND COOKIE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees
• 2. Press sugar cookie dough (let sit outside refrigerator for at least 1/2 hr to soften) into bottom of 13x9" pan and set aside
• 3. In large bowl combine eggs, brownie mix, oil and Kahula until just combined
• 4. Spread this mix over cookie dough batter. Sprinkle with chocolate chips
• 5. Bake 40 minutes or until edges are set. Cool then cut into bars

CHEWY COFFEE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
• Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.

COFFEE BROWNIES

Steps:

• Preheat oven to 375°F
• Grease an 8 inch square pan.
• Sift together flour, baking powder, salt and coffee.
• Melt chocolate with butter in microwave; cool.
• In bowl, beat eggs with sugar until light and fluffy; add to chocolate mixture; blend well.
• Stir four mixture into chocolate mixture until blended.
• Add vanilla and nuts and gently mix.
• Pour into prepared pan.
• Bake 25 minutes or until center springs back when light pressed.

ESPRESSO SWIRL BROWNIES

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.

CAFé COFFEE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

FUDGY COFFEE BROWNIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.
• Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting.

COFFEE 'N' CREAM BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla; stir in chocolate mixture. Combine flour and baking soda; stir into chocolate mixture. , Spread into a greased 8-in. square baking pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., For filling, dissolve coffee granules in cream. Add confectioners' sugar and butter; beat just until light and fluffy (do not overbeat). Spread over brownies. Refrigerate until set., In a small saucepan, combine chips and cream. Cook and stir over low heat until chips are melted. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

COFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, sugar and coffee. Beat in the egg, flour, vanilla and chopped nuts. Mix until well blended. Drop by teaspoonfuls onto cookie sheets
• Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Let cool on wire racks.