Coffee Blond Brownies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift together flour, salt, and baking soda in a medium bowl. Set aside.
• Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
• Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

Steps:

• Melt butter or margarine. Add sugar and mix well. Cool.
• Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
• Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7x2-inch baking pan.
• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
• Mix flour, baking powder, and salt together in a separate bowl; add to the butter mixture and stir until just incorporated into a batter. Fold chocolate chips, butterscotch chips, and pecans into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool brownies in pan for 10 minutes before moving to a wire rack to cool completely.

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Combine flour, sugar, baking powder and salt. Whisk egg, butter and coffee concentrate in large bowl until blended. Add dry ingredients; mix well. Stir in chocolate.
• Pour into prepared pan.
• Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into squares.

Steps:

• Heat the brown sugar and butter in a medium saucepan over medium-low heat until the butter melts. (I actually use a large saucepan and do all the mixing in this one pan)
• Dissolve the coffee in the hot water and stir in to the butter mixture.
• Let cool to room temperature.
• Preheat oven to 350 degrees F. and butter a 9 by 13-inch baking pan.
• When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.
• Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon.
• Stir in the nuts and chocolate.
• Spread the mixture evenly in the prepared pan with a rubber spatula.
• Bake until lightly browned, 25 to 30 minutes. Do not overbake.
• Cool completely and cut into squares.
• Preparation time includes 30 minute+ cooling time.

Steps:

• Heat butter and sugar over medium heat until butter melts.
• Dissolve coffee in hot water.
• Stir coffee mixture into butter mixture.
• Let cool.
• Beat in eggs and vanilla with mixer.
• Mix together flour, baking powder, and salt.
• Stir flour mixture into butter mixture.
• Stir in nuts and chocolate chips.
• Spread into buttered 9x13 pan.
• Bake at 350°F until lightly browned. 25-30 minutes. DO NOT OVERBAKE.
• Cool and cut into squares.

Steps:

• In a large mixing bowl, cream butter and brown sugar. Add the eggs, one at at time. Beat in vanilla.
• Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in the chocolate chips and pecans.
• Spread into a greased 11-inch by 7-inch by 2-inch baking pan. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted near the center comes out clean.
• Cool on a wire rack.

Steps:

• In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits., Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, salt, and baking soda.
• Add nuts, mix well.
• Melt butter and mix with sugar, stir in eggs and vanilla
• Add flour mixture to sugar mixture slowly
• Pour into a greased 9 x 13 pan and sprinkle chips on top
• Bake for 30 minutes or until toothpick comes out clean.