Brownies Fudgy Mocha Toffee Brownies Recipes

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ULTIMATE FUDGE MOCHA BROWNIES



Ultimate Fudge Mocha Brownies image

Add these chocolate and coffee-flavored liqueur mocha brownies to your dessert table - a baked delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 32

Number Of Ingredients 15

1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
1 cup packed dark brown sugar
2 eggs
2 tablespoons coffee-flavored liqueur
1 teaspoon vanilla
3/4 cup Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
1/2 teaspoon salt
1/3 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons coffee-flavored liqueur
1/2 cup whipping cream
1 tablespoon light corn syrup
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
  • In 3-quart saucepan, melt 1/2 cup chocolate chips and 1/2 cup butter over low heat, stirring constantly; remove from heat. Cool completely. Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk. Stir in flour, cocoa and salt. Spread evenly in pan. Bake 20 minutes or until center is set. Cool completely.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost brownies. Refrigerate at least 15 minutes. In small microwavable bowl, microwave glaze ingredients on High 1 minute; stir. Microwave 15 seconds longer; stir until melted and smooth. Pour glaze over frosting; spread to cover. Refrigerate until set. With wet knife, cut into 8 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 173, Carbohydrate 23 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 87 mg

FUDGY LAYERED IRISH MOCHA BROWNIES



Fudgy Layered Irish Mocha Brownies image

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
6 tablespoons baking cocoa
2 tablespoons canola oil
1/2 teaspoon instant coffee granules
1 cup sugar
2 large eggs, room temperature, beaten
1 teaspoon vanilla extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons Irish cream liqueur
GANACHE TOPPING:
1 cup semisweet chocolate chips
3 tablespoons Irish cream liqueur
2 tablespoons heavy whipping cream
1/2 teaspoon instant coffee granules

Steps:

  • Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

FUDGY MOCHA BROWNIES



Fudgy Mocha Brownies image

Provided by Food Network

Time 55m

Yield 36 servings

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 1/4 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1/2 cup butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2/3 cup unsweetened cocoa
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 teaspoons Folgers® Instant Coffee crystals
1 tablespoon hot water
3/4 cup chopped nuts
Pillsbury® Chocolate Frosting

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.

MOCHA BROWNIES



Mocha Brownies image

I doctor up my favorite brownie mix- Duncan Hines Dark Chocolate Fudge to make this and a couple other variations. This one is my husband's favorite, and mine, as well.... so far - I'm not done fooling around with this! If you like rich mocha flavor, you should enjoy this. The computer wants me to say "Duncan Hines chewy Fudge Brownie" mix, but it's the "Dark Chocolate Fudge" mix I use!

Provided by Saralaya

Categories     Dessert

Time 40m

Yield 9-12 serving(s)

Number Of Ingredients 7

1 (19 7/8 ounce) box Duncan Hines chewy fudge brownie mix
1/3 cup oil (I've been using Enova, supposed to be better for you)
1/3 cup water
1 -2 large egg (one for "fudgy", two if you want the brownies "cake like")
1/2 teaspoon pure vanilla extract (optional)
1/2 teaspoon coffee extract (optional)
2 teaspoons instant espresso (dry)

Steps:

  • I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix.
  • In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me.
  • Add the egg to the dry mix and then all the rest of the wet ingredients.
  • Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps.
  • Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that.
  • The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.

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