Easy Mocha Brownies Recipes

EASY MOCHA BROWNIES

Steps:

• Prepare brownie batter and bake as directed on package, substituting coffee for the water.
• Cool completely before cutting to serve.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

MOCHA BROWNIES WITH COFFEE FROSTING

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.

ONE-BOWL MOCHA BROWNIES

Steps:

• Preheat the oven to 350°F (176ºC). Butter an 8-by-8-inch glass baking dish.
• In a large microwavable bowl, combine the chopped semisweet chocolate, butter, and 1 cup chocolate chips or chopped chocolate. Microwave on high for 1 1/2 minutes. (Alternately, you can melt the butter and chocolate in a heatproof bowl over but not touching simmering water.) Whisk together the melted butter and chocolate.
• Whisk in the sugar, vanilla, flour, cocoa powder, and salt. Let cool for a minute or so and then whisk in the eggs and instant coffee or espresso granules. Whisk until the batter is smooth, about 1 minute. Fold in the remaining 1 cup chocolate chips or chopped chocolate. Scrape the batter into the baking dish.
• Bake the brownies for 22 to 25 minutes. You can try to check the brownies for doneness by inserting a tester or toothpick in the center. Although since there are chunks of chocolate in the brownies, you can't really be certain with the toothpick method as the toothpick may come out covered with gooey chocolate, so check the brownies for doneness in several places.☞TESTER TIP: If you like your brownies less gooey, you may need to leave them in the oven a touch longer.
• Let the brownies cool slightly in the pan on a wire rack before cutting and serving.

MOCHA BROWNIES

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.

EASY MOCHA BROWNIES

Steps:

• 1. Mix all together and pour into a 8x8 baking dish that has been greased and powdered with herseys baking chocolate.
• 2. bake as directed. frost if desired. I sometimes add instant coffee to chocolate frosting from a tub.

EASY ICED MOCHA BROWNIES

Steps:

• Reserve 1/4 tsp. coffee. Prepare brownie batter and bake as directed on package, dissolving remaining coffee in water listed on brownie mix package before mixing with the egg, oil and brownie mix. Cool completely.
• Mix reserved coffee and 1 Tbsp. water in medium bowl. Add powdered sugar; whisk until blended. Drizzle over brownies.

MOCHA BROWNIES

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.

MOCHA BROWNIES

Steps:

• Preheat oven to 325°F (or as directed on box mix). Spray a 9x13 inch pan lightly with nonstick cooking spray.
• Prepare brownies as directed on box, except add espresso powder to dry mix. Fold chocolate chips into batter. Spread batter evenly in prepared pan.
• Bake for 25 minutes or as directed on box. Place pan on wire rack to cool completely before frosting.
• To make frosting: Cream butter with electric mixer until fluffy. Add powdered sugar, cocoa, and espresso powder gradually. Mix in vanilla and milk in 1 tablespoon increments until the frosting is desired consistency.
• Spread frosting on completely cooled bars. Add sprinkles or mini chocolate chips, if desired. Cut into squares and serve.

EASY HOMEMADE MOCHA

Steps:

• In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove (or in your microwave for about 15 seconds), and stir until sugar and cocoa powder dissolve and sauce is completely smooth.
• Stir in coffee and milk and continue to heat until steaming (about 30 seconds in the microwave). If making on the stove, you can whisk the mixture vigorously until foamy. Pour into a cup, top with whipped cream if desired, and enjoy!
• Combine all ingredients except the water and optional whipped cream in a mason jar. Screw the lid on securely and wrap top with a towel (in case your jar leaks). Give a few very good shakes, until everything is well-mixed and mixture is foamy.
• Pour into a mug and microwave for 30 seconds or until steaming. Top with whipped cream if desired. Enjoy!

MOCHA FUDGE BROWNIE

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

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.