Hazelnut Mocha Brownies Food

HAZELNUT MOCHA BROWNIES

Steps:

• In a microwave-safe bowl, melt 1 cup chocolate chips and butter with coffee granules; stir until smooth. Cool slightly. , In a large bowl, beat eggs and brown sugar; stir in chocolate mixture and vanilla. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in hazelnuts and remaining chips., Pour into a greased 9-in. square baking pan. Bake at 325° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and butter with cream and coffee granules; stir until smooth. Cool to room temperature. , Transfer to a small bowl; beat on high speed for 2 minutes. Beat in confectioners' sugar and vanilla until fluffy. Frost brownies; refrigerate for at least 30 minutes before cutting.

HAZELNUT MOCHA BROWNIES

Steps:

• Preheat oven to 350°F. Grease a 9-inch square baking pan.
• Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
• Using an electric mixer on medium speed, beat the sugar, cocoa powder, eggs, espresso, vanilla, and salt until thoroughly combined. Add the cooled chocolate mixture, and mix until combined.
• Reduce mixer speed to low. Add the flour, and mix just until combined.
• Stir in the hazelnuts.
• Transfer the batter to the prepared pan, and spread evenly. Bake 35 to 40 minutes, or until a pick inserted into the center comes out with a few moist crumbs.
• Cool in the pan before cutting into bars.

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.

HAZELNUT-MOCHA DACQUOISE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

MOCHA BROWNIES

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.

HAZELNUT MOCHA BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
• In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.

HAZELNUT-MOCHA MACARONS

Steps:

• Line 2 baking sheets with parchment paper.
• Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
• With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
• Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
• Preheat oven to 325 degrees F.
• Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
• Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

MOCHA BROWNIES

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.

HAZELNUT MOCHA BROWNIES

Steps:

• In microwave-safe bowl, melt 1 cup chocolate chips and butter with coffee granules; stir until smooth, cool slightly.
• In large mixing bowl, beat eggs and brown sugar, stir in chocolate mixture and vanilla.
• Combine the flour, baking powder and salt; gradually add to chocolate mixture.
• Stir in hazelnuts and remaining chips.
• Pour into a greased 9-inch square baking pan.
• Bake at 325 degrees for 22-26 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• For frosting, in a microwave-safe bowl, melt chocolate chips and butter with cream and coffee granules; stir until smooth.
• Cool to room temperature.
• Transfer to a small mixing bowl; beat on high speed for 2 minutes.
• Beat in confectioners' sugar and vanilla until fluffy.
• Frost brownies; refrigerate for at least 30 minutes before cutting.

MOCHA BROWNIES

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.

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.

MOCHA WALNUT BROWNIES

Steps:

• In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat frosting ingredients until smooth. Spread over brownies.

MOCHA BROWNIES

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.

HAZELNUT MOCHA COFFEE

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.