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
COFFEE BROWNIES
Rich scratch brownies flavored with concentrated coffee and topped with a creamy mocha frosting.
Provided by Lynn April
Time 40m
Number Of Ingredients 15
Steps:
- Pour the brewed coffee into a small saucepan.
- Heat over medium heat until boiling.
- Reduce coffee down to 2 Tablespoons, remove from heat, and set aside.
MOCHA BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 16 servings
Number Of Ingredients 12
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.
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 FUDGE BROWNIE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray.
- Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring in between each, until fully melted, 1 to 2 minutes. Set aside.
- Beat the sugar, butter and eggs in a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 2 minutes. Whisk together the flour, salt and baking powder in a medium bowl. On low speed, slowly add the flour mixture to the butter mixture and mix until combined. Slowly add the melted chocolate, milk and coffee and mix until fully incorporated. Pour into the prepared baking pan and smooth the top with a rubber spatula.
- Bake until a toothpick comes out clean, about 30 minutes. Let cool completely in the pan, then cut into 16 squares.
MOCHA BROWNIES WITH CHOCOLATE GLAZE
Jazz up a fudgy brownie mix with extra coffee flavor, a creamy coffee frosting and a sweet chocolate drizzle.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on brownie box. Stir 1 teaspoon instant coffee granules into batter. Spread in pan.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, dissolve 1 teaspoon instant coffee granules in hot water. Mix in remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Spread frosting over brownies.
- In small microwavable bowl, place chocolate chips and shortening. Microwave on High 30 to 45 seconds; until chips can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 27 g, TransFat 0 g
HAZELNUT MOCHA BROWNIES
"Flavored instant coffee adds great flavor to this brownie recipe I made up while cooking with my 3-year old daughter," writes Anna Ginsberg from Austin, Texas. Emma's not interested in eating sweets (odd, eh?), but she does love helping."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 288 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
MOCHA FROSTING
Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.
Provided by Samantha S
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
- Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g
ULTIMATE FUDGE MOCHA BROWNIES
Add these chocolate and coffee-flavored liqueur mocha brownies to your dessert table - a baked delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 32
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
- In 3-quart saucepan, melt 1/2 cup chocolate chips and 1/2 cup butter over low heat, stirring constantly; remove from heat. Cool completely. Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk. Stir in flour, cocoa and salt. Spread evenly in pan. Bake 20 minutes or until center is set. Cool completely.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost brownies. Refrigerate at least 15 minutes. In small microwavable bowl, microwave glaze ingredients on High 1 minute; stir. Microwave 15 seconds longer; stir until melted and smooth. Pour glaze over frosting; spread to cover. Refrigerate until set. With wet knife, cut into 8 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 173, Carbohydrate 23 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 87 mg
FROSTED MOCHA ESPRESSO BROWNIES
Looking for a mouthwatering dessert? Then check out these frosted mocha brownies made with Betty Crocker® fudge brownie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In large bowl, stir together brownie mix, 2 tablespoons coffee powder, the oil, water and eggs with wooden spoon until combined. Stir in chocolate chips. Spread batter in pan.
- Bake 24 to 26 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
- In medium bowl, beat butter, 3/4 teaspoon coffee powder and the vanilla with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat in whipping cream. Frost brownies. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg
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 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
MOCHA FUDGE BROWNIES FROSTING
Steps:
- In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies.
CHOCOLATE MOCHA-ICED BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick cooking spray.
- In a large mixing bowl, combine butter, coffee, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water, and cake mix and beat until smooth. Stir in almonds.
- Turn batter into prepared pan and smooth to edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.
- For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy. Beat in espresso powder and chocolate syrup until smooth.
- Ice brownies and cut into squares.
MOCHA FROSTING
Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.
Nutrition Facts :
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.
COFFEE MOCHA ICING
Makes a great topper for brownies, or double the recipe for a larger cake. If you like a really strong coffee flavor add in 1/2 teaspoon instant coffee granules to the already brewed hot coffee, then stir until dissolved, or just use boiled water with instant coffee granules, make certain the coffee is cooled before using for this recipe. This icing freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1 (13x9-in) cake
Number Of Ingredients 5
Steps:
- In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
- Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.
Nutrition Facts : Calories 277.4, Fat 25.3, SaturatedFat 15.9, Cholesterol 61.1, Sodium 169, Carbohydrate 10.4, Fiber 5.4, Sugar 1.9, Protein 3.5
CHOCOLATE - MOCHA FROSTED BROWNIES
Delicious Scandinavian brownies made with cocoa, chocolate chips and walnuts or pecan nuts. With chocolate-mocha frosting. Zaar World Tour 2005! Zaar World Tour II!
Provided by NcMysteryShopper
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 deg F.
- Line a 13 x 9 cake pan with parchment paper and grease.
- Melt butter in a saucepan.
- In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth.Add chocolate chips and nuts.
- Bake at 350 degrees for about 20-30 minutes or until a wooden pick inserted in center comes out clean.
- While cake is baking make the frosting. Mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth.
- Cool cake and then frost.
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
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