Deep Chocolate Coffee 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 LIQUEUR BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the 8x8 inch baking pan, melt the butter and chocolate chips on the stove top, over medium heat, stirring constantly. Remove from the heat, and stir in the coffee, egg and yolk. Sift together the flour, sugar, and baking soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur.
• Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with confectioners' sugar. Cut into squares.

DEEP CHOCOLATE 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 in a 3-qt heavy saucepan over low heat, stirring, 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, cocoa powder, and salt, then whisk into chocolate mixture until combined.
• Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool completely.

COFFEE BROWNIES

Steps:

• Preheat the oven to 325 degrees and butter and flour a 9 by 12 inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally.
• In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you can't see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired.

TRIPLE CHOCOLATE COFFEE BROWNIES

Steps:

• In large mixing bowl, combine egg, brownie mix, cooking oil, coffee liqueur or coffee, coffee or water, milk chocolate pieces, white baking pieces, semi-sweet chocolate pieces and the nuts.
• Stir until just combined.
• Spread in a greased 13x9x2 inch baking pan.
• Bake in a 350 oven for 30 minutes.
• Cool completely in pan on a wire rack.
• Cut into bars.

BROWNIES WITH COFFEE GLAZE

Steps:

• Preheat oven to 325 degrees F. Butter and flour 9-by-12-inch baking pan. Line bottom of pan with parchment paper; butter and flour paper. Combine chocolate, butter, espresso and salt in top of double boiler over simmering water. Stir until chocolate melts and mixture is smooth. Cool.
• In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth. Add melted chocolate mixture and whisk until smooth. Gently fold in flour, just until it disappears. Fold in pecans. Pour into prepared pan; smooth top.
• Bake until toothpick inserted into center comes out clean, about 35 minutes. Cool brownies on rack 1 hour.
• Whisk Kahlua, vanilla and butter in small bowl until well blended. Add powdered sugar and whisk until smooth icing forms. Spread over brownies and let set at least 1 hour before cutting.

DEEP CHOCOLATE COFFEE BROWNIES

Steps:

• Preheat oven to 300 degrees F. Lightly oil an 8-inch by 11-inch by 1/2-inch baking dish.
• In a food processor, pulse the graham crackers into crumbs (16 graham crackers will make about 2 cups crumbs). Transfer to a bowl then add the cocoa and salt. Mix well and set aside.
• In a large mixing bowl, combine the eggs and sugars. Beat with an electric mixer at high speed until thickened, about 2 minutes. Stir in the instant coffee and vanilla.
• Gently fold in dates and chocolate chips. Pour batter into the prepared baking dish and spread evenly.
• Bake brownies for 25 to 30 minutes, or until a knife or toothpick inserted in the center of the brownies comes out clean. Let cool completely in the pan on a wire rack before cutting. Frost if desired.

DEEP DARK ESPRESSO BROWNIES

Steps:

• Preheat oven to 350F.
• Lightly butter and flour an 9-inch square baking pan; set aside.
• Beat brown sugar, butter and sugar in a mixing bowl.
• Add eggs, vanilla and salt.
• Beat until well blended.
• Stir in espresso powder, flour and baking powder, mixing until smooth.
• Fold in chocolate chips.
• Pour batter into prepared pan.
• Bake for 30 mins.
• or until skewer inserted in the centre comes out clean.
• Cool completely in pan; cut and serve dusted with powdered sugar.

SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees.
• Spray 8-inch square baking pan with nonstick vegetable cooking spray.
• Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
• Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
• Fit second sheet in pan in same manner, perpendicular to first sheet.
• Spray foil with nonstick cooking spray.
• In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
• Whisk in cocoa and espresso powder until incorporated.
• Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
• Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
• Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
• Cut into 1-inch square and serve.
• Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.

OUTRAGEOUSLY HEALTHY DEEP CHOCOLATE BROWNIES

Steps:

• Preheat oveb to 350 degrees F. Grease an 8x8x2 inch pan.
• Melt dark unsweetend chocolate and mix with oil, oil substitute, splenda sugar blend, vanilla, instant espresso, and egg substitute. Stir misture well.
• Stir together flour, baking powder, cocoa powder, and salt.
• Mix together wet and dry ingredients until mixed but do not overmix.
• Pour into prepared pan.
• Bake for 25-30 minutes, or until tester comes out clean. Do not overbake! Cool, thouroughly and then cut into squares.

RICH CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

EXTRA CAFFEINATED BROWNIES

Steps:

• Bring coffee to a simmer in a saucepan over medium-low heat and reduce to 2/3 cup of a thick coffee concentrate, stirring constantly to avoid burning, about 30 minutes. Set aside and let cool to room temperature.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Stir sugar and melted butter together in a bowl until smooth; beat in eggs, followed by vanilla extract. Stir the coffee concentrate and cocoa powder into the wet ingredients until no lumps remain. Whisk flour, salt, and baking powder together until thoroughly combined in a separate bowl; stir flour mixture into wet ingredients to make a smooth batter. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 35 minutes. Let cool and cut into bars.

CREAMY COFFEE FILLED BROWNIES

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pans). Grease or spray 8-inch square pan.
• Make brownies as directed on box, using water, oil, and eggs. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely.
• In medium bowl, beat cream cheese, powdered sugar, 2 tablespoons butter and liqueur with electric mixer on high speed until smooth and creamy. Spread over cooled brownies.
• In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once, until melted. Carefully spread over filling. Refrigerate 30 minutes or until set. Store in refrigerator.

CHOCOLATE KAHLUA® BROWNIES WITH COFFEE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
• Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.