Fabulous Mocha Brownie Cake Food

MOCHA BROWNIES

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.

DECADENT MOCHA CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
• Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
• Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
• Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
• Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
• Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

FABULOUS MOCHA BROWNIE CAKE

Steps:

• Pour brownie mix evenly into 4 waxed paper lined cake pans. Bake for 20 minutes at 350 degrees F. Let cool.
• Whip cream with brown sugar and instant coffee. Frost each layer with the whip cream mix and sprinkle with heath bars. Frost the top and side and sprinkle with the remaining heath bars.

MOCHA FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly coat with butter two 8 1/2-by-12-inch rimmed baking sheets, and line with parchment paper; set aside.
• Combine butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water. Stir occasionally until melted. Stir in espresso powder. Remove from heat; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugars, vanilla, and salt. Whisk to combine. Add the chocolate mixture, and whisk to combine. Add flour, and whisk until just combined. Divide batter evenly between prepared baking sheets, using an offset spatula to smooth the surface. Bake, rotating baking sheets, until a shiny crust appears on the surface and the center is still soft when a cake tester is inserted into the center, 12 to 15 minutes. Transfer to a wire rack to cool to room temperature, about 1 hour.
• Invert brownies onto parchment paperâ€"lined cutting boards, and remove parchment. Re-invert brownies onto parchment paperâ€"lined cutting boards. Place one of the brownies in the refrigerator to chill for 1 hour. Let remaining brownie stand, covered at room temperature, for 1 hour. Spread room temperature brownie evenly with ganache. Remove chilled brownie from refrigerator, and place on top of ganache using an offset spatula to loosen, if necessary. Press gently to adhere. Transfer to refrigerator, and chill for 1 hour.
• Remove from refrigerator, and trim edges. Cut into 2-by-2-inch squares. Store refrigerated in an airtight container for up to 1 week. Serve at room temperature.

MOCHA BROWNIE PUDDING CAKE

Steps:

• Position oven rack in the middle of the oven; preheat oven to 350°.
• Butter an 8-inch square baking pan.
• Whisk together the flour, 3/4 cup brown sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl; breaking up any large clumps of sugar with your hands.
• Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick.
• Transfer to the baking dish and smooth the top with a rubber spatula.
• Stir together the remaining 1/2 cup brown sugar and 1/4 cup cocoa with a fork in a small bowl; breaking up any large clumps of sugar with your hands.
• Stir in the nibs, if using; sprinkle the mixture evenly over the batter.
• Pour the hot coffee evenly over the batter--do not stir.
• Bake for 30-35 minutes, until the top layer is set and the dessert is beginning to pull away from the sides of the pan; the batter will have separated into cake and pudding layers.
• Cool in the pan on a wire rack for at least 15 minutes.
• Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.