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 FUDGE BROWNIES
Chocolate and coffee are perfect partners in these decadent, dense brownies, made with layers of chocolate mocha cake that are topped with rich chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24 brownies
Number Of Ingredients 10
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 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 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 WALNUT FUDGE BROWNIES RECIPE
These rich and nutty mood-boosting brownies will feel like a decadent splurge, but their hidden boost of antioxidant-rich cacao and plant protein-packed Essential Blend Cacao & Greens will keep your body just as happy as your mind!
Provided by Alma Akras | A Little Dough
Yield 12
Number Of Ingredients 7
Steps:
- Place the dates in a bowl and cover with boiling water. Let sit for 5 minutes then drain.
- Place the walnuts in a high-speed blender and pulse to create a flour consistency. Add the pitted dates with the remaining ingredients and pulse until a smooth, sticky brownie dough is made.
- Remove the brownie dough from the blender and press into an 8x8-inch dish that is lined with parchment paper. Top with cacao nibs and slightly press them into the dough.
- Freeze the brownies for at least an hour, then cut into squares and dig in!
- Store the fudge brownies in the freezer for up to 3 months.
Nutrition Facts : ServingSize 12 brownies
FUDGE WALNUT BROWNIES
I wish I had a pound for every time I have made brownies in my life and for every new brownie recipe I have tried! I'd be a rich woman! This is my old standard that I return to every time. Moist and delicious with full on chocolate flavour, these are everything a good brownie should be! You can leave the nuts out if you wish. If you want you can add chocolate chips instead. They then become double chocolate fudge brownies!
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 24 squares
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180*C/350*F.
- Grease and flour the bottom of an 8 inch square glass baking dish; tap out any extra flour.
- Melt the butter along with the chocolate over low heat in a large pot.
- Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
- Pour batter evenly into the prepared pan.
- Bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies.
- Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
- Let cool a bit before cutting into squares.
Nutrition Facts : Calories 204.7, Fat 12.6, SaturatedFat 6.8, Cholesterol 55.6, Sodium 20.5, Carbohydrate 22.5, Fiber 1.1, Sugar 16.9, Protein 2.6
FUDGY MOCHA BROWNIES
I found this recipe on a can of Meadow Gold Sweetened Condensed Milk and thought they sounded nice and easy. These brownies have a white crust layer topped with a seriously chocolatey-sounding brownie layer. I haven't tried these yet, so times are estimated. Let me know if they're any good if you get to them before I do! *NOTE: per the recipe, you can substitute 1 tsp instant coffee dissolved in 1 Tbsp hot water for the coffee liqueur.
Provided by under12parsecs
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350* F.
- In a bowl, combine 1 cup of the flour with the sugar. Cut in butter until crumbly. Press firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.
- Meanwhile, in a large bowl, combine condensed milk, cocoa, egg, remaining 1/4 cup flour, liqueur (or instant coffee--see NOTE), vanilla, and baking powder; mix well. Stir in nuts if using.
- Spread brownie mixture over baked crust. Bake 20 minutes or until center is set. Cool and frost if desired.
- Store tightly covered at room temperature.
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.
WALNUT BROWNIE LOAF W/COCOA FUDGE FROSTING
A Diamond California Walnuts recipe, from McCall's Magazine, September 1982. NOTE: 2/3 cup milk can be substituted for the 8 ounce container of plain yogurt -- when using milk, omit baking soda. NOTE: If baking in glass loaf pan, reduce oven temperature to 325 degrees.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h34m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- BROWNIE LOAF DIRECTIONS:.
- Preheat oven to 325 degrees (glass) or 350 degrees (metal).
- Cream butter, sugars and vanilla.
- Add eggs one at a time, beating until mixture is light and fluffy.
- Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
- Stir in chopped walnuts.
- Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
- Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
- COCOA FUDGE FROSTING DIRECTIONS:.
- Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
- Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.
FUDGY MOCHA-TOFFEE BROWNIES
For me, there is nothing better than the pairing of chocolate and coffee. These brownies are big on flavor and lower in fat compared to many recipes. This recipe is from Cooking Light magazine. I don't know the issue or date.
Provided by Chef PotPie
Categories Dessert
Time 32m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Coat bottom and sides of 9-inch baking dish with cooking spray. (I don't have a 9-inch baking dish, I used an 8X8 glass dish, and it worked for us since we like our brownies a little wet, we think it's more decadent that way!).
- Combine coffee and hot water and stir until coffee is dissolved.
- Combine butter and chocolate chips in microwaveable dish and heat on high for 1 minute until butter melts, then stir until this mixture is smooth.
- Combine flour, sugar, cocoa, baking powder, and salt in large bowl, stirring with a whisk.
- Combine coffee mixture, butter mixture, vanilla and eggs in a medium bowl, stirring with a whisk.
- Add coffee mixture with flour mixture; stir just until combined.
- Spread evenly into prepared pan. Sprinkle evenly with toffee chips.
- Bake at 350F for 22 minutes, cool on wire rack. Cut into squares when competely cooled. We like to refrigerate them before cutting.
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