MAPLE-MOCHA BROWNIE TORTE
This impressive-looking dessert is at the top of my list of speedy standbys. It's simple to make because it starts with a boxed brownie mix. Then the nutty brownie layers are dressed up with a fluffy frosting that has a rich creamy texture and irresistible maple taste. -Amy Flory, Cleveland, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans. , Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla. , Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.
Nutrition Facts :
MOCHA FUDGE BROWNIE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
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.
MOCHA BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 16 servings
Number Of Ingredients 12
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.
MOCHA WALNUT BROWNIES
These rich cake-like brownies are generously topped with a scrumptious mocha frosting. They're an excellent dessert to serve to company...or to share when you need a dish to pass. Be sure to hold back a few if you want leftovers! -Jill Bonanno Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat frosting ingredients until smooth. Spread over brownies.
Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 184mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA BROWNIE TORTE WITH STRAWBERRIES
Are you a lover of chocolate and fruit? Try an almond-mocha brownie with fresh strawberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 9-inch round cake pan with waxed paper or parchment paper; grease paper with shortening or cooking spray.
- In medium bowl, beat sugar, cocoa and margarine with spoon until well blended. Stir in cake meal, almonds, instant coffee and water until smooth (batter will be thick).
- In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into chocolate mixture until well blended. Spread mixture evenly in pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.
- Just before serving, place torte on serving plate. Top with sliced strawberries; brush with melted jelly. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 23 g, TransFat 0 g
MOCHA BROWNIES
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
- Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add instant espresso powder. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
MOCHA BROWNIES
Gold Medal® flour provides a simple addition to a delicious mocha brownie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with baking spray with flour.
- In large microwaveable bowl, microwave shortening and butter uncovered on Medium (50%) 1 1/2 to 2 minutes, stirring once, until shortening and butter are melted. Stir 2 cups granulated sugar and cocoa into butter mixture, until sugar is dissolved.
- In small bowl mix 4 teaspoons instant coffee granules and hot water until coffee granules are dissolved; stir into cocoa mixture. Stir in vanilla and eggs one at a time until well blended. Stir in flour and salt, until smooth. Spread batter evenly in pan.
- Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small microwaveable bowl, microwave milk on High 20 to 30 seconds until very warm. Stir in 2 teaspoons coffee granules until dissolved. Allow mixture to cool to room temperature, about 10 minutes.
- In medium bowl, mix remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Beat in cooled coffee. Spread frosting over the cooled brownies. For brownies, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 27 g, TransFat 1 g
MOCHA MUDSLIDE BROWNIES
A brownie recipe for adults to enjoy!!!
Provided by SWIZZLESTICKS
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool.
- In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan.
- Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 16 g, Cholesterol 24.5 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 36.2 mg, Sugar 9.5 g
MOCHA BROWNIE TORTE
This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!
Provided by Karen..
Categories Dessert
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 2- 8 inch round cake pans.
- Line each with a wax paper circle and grease again.
- Combine brownie mix, eggs and water and mix well.
- Stir in pecans.
- Spread batter evenly in the prepared pans.
- Bake for 15 to 18 minutes.
- Cool for 5 minutes and remove from pans to cool completely on racks.
- Peel waxed paper from layers.
- Beat whipping cream until foamy.
- Gradually add sugar and coffee, beating until stiff peaks form.
- Spread whipped cream mixture on bottom brownie layer.
- Top with remaining layer and finish frosting sides and top with whipped cream mixture.
- Chill until serving time.
MAPLE-MOCHA BROWNIE TORTE
nutty brownie layers are dressed up with a fluffy frosting that has a rich, creamy texture and great maple taste.
Provided by weekend cooker
Categories Dessert
Time 50m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare batter for brownie mix according to package directions, for cake-like brownies.
- Stir in walnuts, and pour into 2 greased 9-inch round baking pans.
- Bake 350 degrees for 20-22 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat cream, and coffee granules until stiff peaks form.
- Gradually beat in brown sugar, maple flavoring, and vanilla.
- Spread 1 1/2 cups of mixture over brownie layer, and top second layer.
- Spread the remaining cream cheese mixture over top and sides of torte.
- Garnish with the chocolate curls, or walnuts if desired.
- Store in the refrigerator.
Nutrition Facts : Calories 418.5, Fat 25.1, SaturatedFat 10.7, Cholesterol 54.3, Sodium 166.1, Carbohydrate 48.4, Fiber 0.3, Sugar 9.1, Protein 3.5
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