Chocolateespressobrownies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Sift flour, cocoa, and salt together in a bowl. Set aside.
• Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

Steps:

• Preheat oven to 425 degrees F.
• To prepared brownie mix add instant espresso or ground coffee and coffee liqueur or syrup. Butter a disposable 9 by 13-inch pan and bake brownies 22 to 25 minutes on upper rack of oven. Cut brownies into 16 bar-shaped pieces and serve warm "as is" or with your choice of: cold milk, coffee ice cream, coffee beverages or Italian after dinner liqueurs.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8 or 9-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in espresso coffee, walnuts and 1/3 cup of the chocolate chips. Spread in pan. Sprinkle with remaining 1/3 cup chocolate chips and the espresso beans.
• Bake as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows. Store covered at room temperature.

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.

Steps:

• Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with foil, extending foil over 2 sides of pan. Butter foil and pan sides. Dissolve 2 tablespoons espresso powder in 2 tablespoons hot water in medium saucepan. Add chocolate and butter. Stir over low heat until melted.
• Combine flour, nuts and 2 tablespoons cocoa powder in small bowl. Whisk 1 1/4 cups sugar, eggs and vanilla in large bowl to blend. Whisk in chocolate mixture, then flour mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Transfer to rack and cool completely. Cover brownie and freeze 30 minutes.
• Using foil as aid, lift brownie from pan. Peel off foil. Cut brownie into 2 x 1 1/4-inch diamonds. Mix 1 tablespoon espresso powder with 2 tablespoons cocoa powder in small bowl. Cover half of each brownie with parchment; sift cocoa powder mixture over brownies. Cover cocoa-dusted half of each brownie; sift powdered sugar over brownies. (Can be made 2 weeks ahead. Place in airtight container and freeze.) Serve at room temperature.

Steps:

• Preheat oven to 350°F And butter and flour a 9-inch square baking pan, knocking out excess flour.
• Melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
• Beat together eggs, sugar, vanilla, espresso powder, and KAHLÚA until mixture is thickened and pale. Beat in chocolate mixture. Sift together flour, baking powder, and salt and beat into batter just until blended well.
• Spread batter evenly in pan bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool completely.

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

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.).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Line the pan with aluminum foil; spray foil with cooking spray.
• Place walnuts on a baking sheet.
• Toast walnuts in the preheated oven until lightly browned, about 6 minutes. Remove from the oven and set aside to cool. Leave oven on.
• Sift flour and cocoa powder together in a bowl. Stir in coffee. Set aside.
• Fill a saucepan 1/3 of the way full with water and bring to a simmer over medium-low heat. Place butter and chocolate in a large heat-proof bowl and set the bowl over the simmering water. Reduce heat to low and stir chocolate mixture frequently until completely smooth, 3 to 4 minutes.
• Remove bowl from heat and stir in sugar. Whisk in eggs and vanilla extract. Stir in flour mixture just until absorbed; stir in toasted walnuts. Pour batter evenly into the prepared baking dish.
• Bake in the preheated oven until a crust forms on top and center is still slightly gooey, 30 to 35 minutes.
• Remove from the oven and set the pan on a wire rack to cool to completely, about 30 minutes. Refrigerate 2 hours to overnight; cut into squares.