MOCHA BROWNIE MERINGUE COOKIES
Use instant coffee in this recipe for Mocha Brownie Meringue Cookies to help you get that mocha flavor! Dust these brownie meringue cookies with cocoa powder before serving for a pretty presentation.
Provided by My Food and Family
Categories Summer 2019
Time 55m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
- Add cocoa powder; mix well. Fold in chopped chocolate.
- Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
- Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g
MOCHA BROWNIES WITH COFFEE AND CINNAMON
The addition of instant coffee and ground cinnamon to the batter transforms ordinary brownies.
Provided by Food Network Kitchen
Time 35m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.
- Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined.
- Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares.
MOCHA BUTTERCREAM BROWNIE BARS
Steps:
- HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water, eggs and cinnamon. Spread batter in prepared pan.
- BAKE 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
- DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set.
MOCHA BROWNIE ICE CREAM SANDWICHES
Sandwich coffee ice cream between easy sheet-pan brownies for the perfect hand-held dessert.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 24 ice cream sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
- Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
- Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
- Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.
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 MERINGUE SANDWICH COOKIES
These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
DECADENT MOCHA CHEESECAKE BROWNIES
This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.
Provided by larkspur
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 26.8 g, Cholesterol 67.8 mg, Fat 16.9 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 197.1 mg, Sugar 19.9 g
MOCHA WALNUT BROWNIES
These rich cake-like brownies are generously topped with a scrumptious mocha frosting. They're an excellent dessert to serve to company...or to share when you need a dish to pass. Be sure to hold back a few if you want leftovers! -Jill Bonanno Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 184mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
Nutrition Facts :
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
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 MERINGUES
Light little cookies with a hint of coffee. It won't kill you to make them without cream of tartar. I made these on Christmas Eve, realized I had no cream of tartar, wasn't going to go out and get any (are you crazy?), did without and had a hit. Although it's probably better if you have some.
Provided by horseplay
Categories Drop Cookies
Time 2h15m
Yield 48 meringues, 48 serving(s)
Number Of Ingredients 7
Steps:
- Take your eggs out of the fridge and allow them to come to room temperature.
- Make sure you have two oven racks in your oven. Preheat oven to 250°F.
- In a small bowl, mix vanilla and instant coffee.
- In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
- Increase speed slightly and add sugar gradually but steadily.
- Beat mixture until stiff peaks form. This should take about 10 minutes.
- Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
- Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
- Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
- Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.
Nutrition Facts : Calories 18.7, Sodium 16.8, Carbohydrate 4.4, Fiber 0.1, Sugar 4.2, Protein 0.3
FUDGY MOCHA BROWNIES
Provided by Food Network
Time 55m
Yield 36 servings
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Spray 8 x 8-inch pan with no-stick cooking spray.
- COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
- BAKE 12 to 15 minutes.
- COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
- BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired.
MOCHA MERINGUE BARK
Provided by Claire Robinson
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.
- In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.
- With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.
- Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.
- To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.
Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 73 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 5 grams, Sugar 17 grams
MOCHA MUDSLIDE BROWNIES
A brownie recipe for adults to enjoy!!!
Provided by SWIZZLESTICKS
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool.
- In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan.
- Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 16 g, Cholesterol 24.5 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 36.2 mg, Sugar 9.5 g
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
"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 BROWNIE COOKIES WITH COFFEE FROSTING
This recipe is from a Gooseberry Patch cookbook. They are absolutely wonderful. I actually use a little less cocoa in the frosting than it calls for, but feel free to adjust according to how chocolaty you like it.
Provided by CoffeeB
Categories Drop Cookies
Time 25m
Yield 1 1/2 dozen
Number Of Ingredients 14
Steps:
- Combine all ingredients in order listed, mix well.
- Drop by tbsp onto ungreased baking sheets.
- Bake at 350°F for 10 minutes.
- Cook and frost.
- For frosting:.
- Combine first 3 ingredients.
- Gradually blend in coffee until desired spreading consistency is reached.
Nutrition Facts : Calories 2601.9, Fat 98.9, SaturatedFat 60.7, Cholesterol 346.9, Sodium 1192, Carbohydrate 431.3, Fiber 12.1, Sugar 339.2, Protein 23.3
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