Coffee Frosted Mocha Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
• Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

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.

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.
• Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined.
• Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares.

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.

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir together brownie mix, 2 tablespoons coffee powder, the oil, water and eggs with wooden spoon until combined. Stir in chocolate chips. Spread batter in pan.
• Bake 24 to 26 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
• In medium bowl, beat butter, 3/4 teaspoon coffee powder and the vanilla with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat in whipping cream. Frost brownies. Cut into 6 rows by 4 rows.

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.

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
• For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
• For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.

Steps:

• In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies.

Steps:

• HEAT oven to 350 degrees F. Spray 8 x 8-inch pan with no-stick cooking spray.
• COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
• BAKE 12 to 15 minutes.
• COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
• BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired.

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.

Steps:

• Preheat oven to 350 deg F.
• Line a 13 x 9 cake pan with parchment paper and grease.
• Melt butter in a saucepan.
• In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth.Add chocolate chips and nuts.
• Bake at 350 degrees for about 20-30 minutes or until a wooden pick inserted in center comes out clean.
• While cake is baking make the frosting. Mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth.
• Cool cake and then frost.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on brownie box. Stir 1 teaspoon instant coffee granules into batter. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• In medium bowl, dissolve 1 teaspoon instant coffee granules in hot water. Mix in remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Spread frosting over brownies.
• In small microwavable bowl, place chocolate chips and shortening. Microwave on High 30 to 45 seconds; until chips can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

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.

Steps:

• Combine all ingredients in order listed, mix well.
• Drop by tbsp onto ungreased baking sheets.
• Bake at 350°F for 10 minutes.
• Cook and frost.
• For frosting:.
• Combine first 3 ingredients.
• Gradually blend in coffee until desired spreading consistency is reached.