Pioneer Womans Mocha Brownies Food

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.

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.

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.

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.

MOCHA BROWNIES WITH COFFEE FROSTING

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.