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.
TRIPLE CHOCOLATE BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
ESPRESSO BROWNIES WITH MOCHA GANACHE
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.
TRIPLE-MOCHA BROWNIES
Instant coffee adds rich flavor and a heavenly aroma to these nutty glazed triple-layer mocha brownies.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield Makes 24 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil. Microwave 3/4 cup (1-1/2 sticks) butter and unsweetened chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar, 4 eggs, 2 Tbsp. coffee granules and 1 tsp. vanilla; mix well. Stir in flour until well blended; pour into prepared pan. Bake 25 min.
- Meanwhile, microwave brown sugar and 1/4 cup (1/2 stick) of the remaining butter in small microwaveable bowl 1 min. or until butter is melted. Add 1 Tbsp. of the remaining coffee granules and remaining egg and vanilla; mix well. Chop 6 oz. semi-sweet chocolate. Add to brown sugar mixture with nuts; mix well.
- Spread nut mixture over warm brownies. Bake 20 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Microwave remaining semi-sweet chocolate, butter and coffee granules in microwaveable bowl 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownies; let stand until firm.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
TRIPLE FUDGE BROWNIES
When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. -Denise Nebel, Wayland, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° until the top springs back when lightly touched,30-35 minutes. , Dust with confectioners' sugar. Serve with ice cream if desired.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE
This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time.
Provided by Kimke
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare/Bake brownies according to cake-like directions.
- Cool completely.
- In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
- Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
- Fold in whipped topping.
- Cut brownies into 1 inch cubes.
- Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
- Repeat layers 2 more times.
- Chill 30 minutes before serving.
BROWNIE MOCHA TRIFLE
By using instant pudding and a convenient box of brownie mix, there's nothing to the preparation. The result is moist and chewy. And the layers look so pretty spooned into a glass trifle bowl. -Louise Fauth, Foremost, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.
Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 404mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE CHOCOLATE MOCHA TRIFLE
This is a great party dessert for the chocolate lover in all of us. Optional: decorate top with canned whipped topping swirl and shaved chocolate curls. Make sure you get a little of each layer in every serving. Enjoy!
Provided by ADRSEW
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
- In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
- In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 37.7 g, Cholesterol 6.9 mg, Fat 10.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 186.1 mg, Sugar 7.6 g
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- Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
- Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
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- Preheat oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper long enough to allow the ends to extend over the pan.
- In a metal mixing bowl set over a pot of boiling water melt chocolate and butter, stirring until smooth. Remove from the heat and let cool for 5 minutes.
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