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-CARAMEL FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 64 pieces of fudge
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
- Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
- Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
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
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
FUDGY LAYERED IRISH MOCHA BROWNIES
My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
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 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.
ESPRESSO BROWNIES WITH MOCHA GANACHE
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
- For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
- For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.
BROWNIE FROSTING
Make and share this Brownie Frosting recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 4m
Yield 1 frosting for 9x7 square
Number Of Ingredients 5
Steps:
- In a saucepan over med heat combine butter, sugar, milk, and cocoa.
- Melt, and bring to a boil.
- When it has bubbles all the way across the top of surface now time.
- Boil hard one minute only.
- Remove from heat, add vanilla.
- let cool slightly, stir and beat until its like very thick corn syrup, and sticky to bottom of pot. I always use a spoon, so I can tell how it is thickening up.
- Pour over brownies or cake.
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.
EASY MILK CHOCOLATE FROSTING FOR BROWNIES
This is hands down the best fudgy frosting for brownies! It is super simple to make too! I don't recall where I got this from, but I use it a lot!
Provided by koalaqueen
Categories Bar Cookie
Time 5m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan.
- Add cocoa and remove pan from heat.
- Stir in remaining ingredients until smooth.
- Spread over brownies.
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 FUDGE FROSTING (PAULA DEEN)
This is a recipe, which goes over her Chocolate-Mocha Cake that was in her Comfort Food Magazine issue. Looks and sounds so yummy!!! Posting each one separately, here is the cake recipe,
Provided by diner524
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
- Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.
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 :
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MOCHA BROWNIES {EXTRA DEEP RICH FLAVOR!} - I AM BAKER
From iambaker.net
4.5/5 (2)Category DessertServings 9Total Time 30 mins
- Preheat oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper long enough to allow the ends to extend over the pan.
- In a metal mixing bowl set over a pot of boiling water melt chocolate and butter, stirring until smooth. Remove from the heat and let cool for 5 minutes.
- Add the sugar to the chocolate mixture and whisk until well incorporated. Add eggs, one at a time then whisk in the vanilla extract. Dissolve instant espresso powder in 4 Tbsp hot water and add to the mixture.
- Add the flour, dutch-process cocoa powder, and salt and gently fold them in with a rubber spatula until just combined.
MOCHA BROWNIES WITH CAFE LATTE FROSTING - JUST SO TASTY
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Servings 20Estimated Reading Time 2 minsCategory Dessert, Main DishTotal Time 1 hr 5 mins
- 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.
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