TRIPLE-CHOCOLATE AND ESPRESSO BROWNIES
A triple-threat chocolate treat, these dense chocolate brownies are topped with a delectable layer of chocolate and cream cheese frosting and a sprinkling of chocolate-covered espresso beans.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 16
Steps:
- In a medium saucepan cook and stir butter, bittersweet chocolate, and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with heavy foil, extending the foil over edges of pan. Grease foil; set pan aside.
- Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in coffee powder and vanilla. In a small bowl stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture; stir just until combined. Stir in semisweet chocolate pieces. Spread batter evenly in the prepared baking pan.
- Bake for 30 minutes. Cool in pan on a wire rack. Spread Chocolate Cream Cheese Frosting over cooled brownies. Using edges of foil, lift brownies out of pan. Cut into bars. If desired, sprinkle with chopped coffee beans. Chocolate Cream Cheese Frosting
- In a small saucepan, heat and stir semisweet chocolate pieces over low heat until smooth. Remove from heat; let cool. In a medium bowl, stir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.
Nutrition Facts : Calories 250 kcal, Carbohydrate 29 g, Cholesterol 36 mg, Protein 3 g, SaturatedFat 9 g, Sodium 93 mg, Sugar 23 g, Fat 15 g, UnsaturatedFat 5 g
TRIPLE CHOCOLATE BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
- Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
TRIPLE-CHOCOLATE ESPRESSO BROWNIES(COOK'S ILLUSTRATED)
Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.**Take out Espresso if you want just chocolate brownies.
Provided by Coppercloud
Categories Dessert
Time 50m
Yield 64 1" brownies, 64 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
- In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa & espresso until smooth. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
TRIPLE CHOCOLATE BROWNIES
The DH saw this in Recipe + magazine and asked me to save to make. The cooks tip was that you can store these in an air tight container for up to 4 days (so you can make ahead) and they freeze well for up to 3 months. I have since made this but when I went to the pantry for my white chocolate chips/bits I discovered I only had dark chocolate, milk chocolate and caramel chips/bits so let the DH choose and he chose caramel other than that I made as directed and ended up with dense but moist brownie. DH has suggested a bigger pan may be better so would suggest a 25cm (10" x 10" instead of the 20cm (8" x 8") and he also said they may be better cut into smaller slices even half as they are very rich.
Provided by ImPat
Categories Dessert
Time 40m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C/160C for fan forced.
- Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.
- Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.
- Cool slightly and stir in eggs, chocolate chips and essence.
- Sift flour and cocoa over the chocolate mixture and stir to combine.
- Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.
- Cool completely in pan (brownie will firm on standing).
- Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.
Nutrition Facts : Calories 219, Fat 15.2, SaturatedFat 9.1, Cholesterol 64.3, Sodium 83.8, Carbohydrate 21.1, Fiber 2.2, Sugar 13.3, Protein 4.1
SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES
Instant Chocolate and coffee together, yum!! The espresso adds a coffee flavor that compliments the rich, deep chocolate flavor of the brownies.
Provided by Mirj2338
Categories Bar Cookie
Time 55m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Spray 8-inch square baking pan with nonstick vegetable cooking spray.
- Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
- Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
- Fit second sheet in pan in same manner, perpendicular to first sheet.
- Spray foil with nonstick cooking spray.
- In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
- Whisk in cocoa and espresso powder until incorporated.
- Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
- Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
- Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
- Cut into 1-inch square and serve.
- Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.
Nutrition Facts : Calories 294.5, Fat 17.9, SaturatedFat 10.8, Cholesterol 66.8, Sodium 120.6, Carbohydrate 34.9, Fiber 3.5, Sugar 21.1, Protein 5.2
TRIPLE ESPRESSO BROWNIES
Check out this great-tasting brownie dessert flavored with espresso coffee granules, chocolate and walnuts.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 minutes. Remove from oven.
- Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well.
- Spoon and carefully spread filling over baked brownies. Return to oven; continue to bake an additional 17 to 20 minutes or until light brown.
- In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 20 mg, Sugar 5 g, TransFat 0 g
ESPRESSO BROWNIES
I love these, they are rich and tasty. You can use coffee granules if you cant find instant espresso granules. YUM!!
Provided by kzbhansen
Categories Bar Cookie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Grease an 8x8-inch pan.
- In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
- In a large bowl blend sugars with an electric mixer on medium.
- Add butter and mix to form a grainy paste.
- Melt baking chocolate in a double boiler.
- Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
- Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
- Add the eggs and extracts and beat until smooth.
- Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
- Pour batter into greased baking pan.
- Bake 35-40 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes.
- Invert on rack.
- To make the Glaze:.
- Melt together the chocolate and butter in a double boiler, stirring until smooth.
- Spread the glaze over the brownies.
- Sprinkle with almonds.
- Cool completely before cutting into bars.
TRIPLE CHOCOLATE COOKIES
Steps:
- Preheat oven to 350°F.Using a mixer, cream butter and sugar until fluffy, scraping the sides once.Add eggs one at a time, mixing after each addition. Mix in vanilla.Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.Gently blend in chocolate chips, reserving a few for the tops of the cookiesUsing a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)Let cool on a baking rack. Yummy!
TRIPLE ESPRESSO BROWNIES
Make and share this Triple Espresso Brownies recipe from Food.com.
Provided by beckas
Categories Bar Cookie
Time 1h10m
Yield 18 bars
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Grease bottom only of 13x9-inch pan.
- In large bowl, combine all brownie ingredients, mixing well.
- Spread in pan and bake at 350° for 28 minutes and remove from oven.
- In a small bowl, beat 1/4 cup butter and brown sugar until light and fluffy.
- Mix in the egg, 2 teaspoons coffee granules and vanilla.
- In medium bowl, combine walnuts and chopped chocolate.
- Add brown sugar mixture and blend well.
- Gently spread filling over baked brownies.
- Return to oven and bake an additional 17 to 20 minutes or until light brown.
- In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth.
- Remove from heat.
- With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency.
- Drizzle over warm brownies.
- Cool 45 minutes or until completely cooled and cut into bars.
Nutrition Facts : Calories 419.4, Fat 30.5, SaturatedFat 11.2, Cholesterol 43.8, Sodium 140.8, Carbohydrate 40.5, Fiber 3.9, Sugar 8.9, Protein 6
TRIPLE CHOCOLATE ESPRESSO BROWNIES
These decadent and amazingly delicious brownies are easy to make. The coffee amplifies the bittersweet chocolate for a wonderful chocolate flavor!
Provided by Erin Indahl-Fink
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Line a 8x8" pan with foil, leaving at least 1" overhang on edges. Spray with nonstick baking spray. Set aside.
- In double-boiler, or glass bowl over simmering water, add the stick of butter, bittersweet and unsweetened chocolate. Stir together until ingredients are completely melted. Remove from heat and let cool for at least 10 minutes. Stir occasionally. When cooled, add the sugar and stir. Add one egg at a time, stiring until completely combined. Add the instant coffee and vanilla and stir.
- In a seperate bowl, combine flour, baking soda, and salt. Whisk together to combine. Gradually add the dry ingredients to the chocolate mixture, stiring until all is combined. Stir in mini chocolate chips. Pour batter into prepared pan, spreading batter evenly. Bake at 350 for 35-38 minutes, or until toothpick inserted comes out clean with no crumbs. Cool brownies completely.
- For frosting: Using mixer with paddle attachment, beat the butter and cream cheese completely. Add the vanilla and combine. Gradually add the powdered sugar 1/2 cup at a time, mixer should be on lowest speed, stopping occasionally to scrape down sides of the bowl. Lastly, add the unsweetened cocoa powder and beat until completely combined. Spread frosting over cooled brownies. Optional: top with chocolate covered espresso beans for a sweet garnish. Cut and serve. When storing, keep refrigerated in airtight container.
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- Put butter and chopped chocolate in a saucepan over low heat. When the mixture is melted, remove the pan from the heat and stir in the sugar until it is partially dissolved and forms a grainy paste. Let the mixture cool for a few minutes and then whisk in the eggs one at a time. Completely mix the first egg into the batter before adding the second egg. At this point, you need to continue whisking the batter for 1 to 2 more minutes until the batter is smooth and shiny.
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