Coffee N Cream Brownies Recipes

Steps:

• Preheat oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla; stir in chocolate mixture. Combine flour and baking soda; stir into chocolate mixture. , Spread into a greased 8-in. square baking pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack., For filling, dissolve coffee granules in cream. Add confectioners' sugar and butter; beat just until light and fluffy (do not overbeat). Spread over brownies. Refrigerate until set., In a small saucepan, combine chips and cream. Cook and stir over low heat until chips are melted. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

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 the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Whisk sugar, eggs, butter, coffee, brown sugar, sour cream, and vanilla extract together in a large bowl.
• Combine flour, cocoa powder, cinnamon, salt, and baking powder in a separate bowl. Add to the butter mixture and mix until smooth. Pour batter into the prepared pan. Smooth out evenly and trim excess parchment paper from the edges.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• Place baking pan on a flat surface. Carefully lift out brownies using the parchment paper edges; place on a cutting board. Let cool before cutting into bars.

Steps:

• In a saucepan over low heat, melt butter and chocolate; cool slightly.
• In a small mixing bowl, beat eggs, sugar and vanilla; stir in the chocolate mixture. Combine flour and baking soda; add to the chocolate mixture.
• Spread into a greased 8" square baking pan -- bake at 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake) Cool on wire rack.
• For filling, combine cream and coffee granules in a small bowl; stir until coffee is dissolved. In a small mixing bowl beat butter and confectioners' sugar. Add coffee mixture, beat until creamy and spread over brownies.
• In a small saucepan, combine chips and cream.cook and stir over low heat until chocolate is melted and mixture is thickened.
• Cool slightly. Carefully spread over filling. let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.

Steps:

• In microwave, melt butter & chocolate; stir until smooth. Cool slightly. In sm bowl, beat eggs, sugar & vanilla; stir in chocolate mixture. Combine flour & baking soda; stir into chocolate mixture. Spread into greased 8 in square baking pan. Bake at 350 for 25-30 min or until toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack. For filling, dissolve coffee granules in cream. Add confectioners' sugar & butter; beat just until light & fluffy (do not overbeat). Spread over brownies. Refrigerate until set. In sm pan, combine chips & cream. Cook & stir over low heat until chips are melted. Cool slightly. Carefully spread over filling. Let stand for 30 min or until glaze is set. Cut into squares. Store in refrigerator.

Steps:

• Heat oven to 350°F. Grease bottom only of rectangular pan, 13x9x2 inches.
• Stir brownie mix, water, oil, 2 eggs and espresso powder in medium bowl about 50 strokes or until well blended. Spread 2/3 of the batter in pan.
• Beat remaining ingredients in small bowl with electric mixer on medium speed until smooth and fluffy. Spread over batter in pan. Drop remaining batter by tablespoonfuls onto cream cheese mixture; swirl lightly with spatula for marbled effect.
• Bake 30 to 34 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely for easier cutting. For 18 brownies, cut into 6 rows by 3 rows. Store tightly covered.

Steps:

• Preheat the oven to 325°F.
• Butter and flour a 9- x 12-inch baking pan and line with parchment paper.
• Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water. Cook until melted and smooth. Let cool.
• In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour until it just disappears. Gently fold in the pecans.
• Pour into the prepared pan, smoothing the top. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan on a rack 1 hour. Run a knife around the edges of the pan to loosen and cut into squares. Lift out and transfer to serving dish or tin.