Espresso Swirl Brownies Recipes

ESPRESSO BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Sift flour, cocoa, and salt together in a bowl. Set aside.
• Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

RED VELVET ESPRESSO AND CREAM SWIRLED BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In medium bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk, espresso coffee powder and food color; mix well until batter turns a rich red color. Spread in pan.
• Spoon filling by tablespoonful dollops evenly onto batter making 4 rows by 4 rows. Draw knife through mixture in five straight lines horizontally, the vertically for swirled design.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out almost clean. Cool on cooling rack, 30 minutes. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CREAM CHEESE SWIRL BROWNIES RECIPES

Steps:

• To begin making the Cream Cheese Swirl Brownies Recipe, prep all the ingredients and keep them ready.
• Into a large mixing bowl add the cream cheese, castor sugar, vanilla extract,egg and beat well until soft and fluffy peaks form. This will take about two minutes. Keep aside.
• Into a double boiler place a heat proof bowl. Into the bowl add the butter and dark chocolate and melt the chocolate and butter until creamy and smooth.
• Once done remove from heat and add castor sugar, eggs, vanilla extract, all purpose flour and salt to it.
• Beat well for about a minute until the batter is smooth and glossy.
• Remove half a cup of the brownie batter and keep aside.
• Pour the brownie batter into the prepared cake pan.
• Pour the cream cheese layer on the top and spread evenly.
• Add dollops of the remaining brownie batter on top of the cream cheese layer. Use a knife and create swirls.
• Place the pan in a preheated oven at 180 C.
• Bake for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown.
• To check insert a toothpick into the brownie. If it comes out with just a few moist crumbs then it is done.
• Remove the Cream Cheese Swirl Brownies from the oven and allow to cool.
• Cut the Cream Cheese Swirl Brownies into desired shape and serve.
• Serve Cream Cheese Swirl Brownies along with Espresso Coffee/Masala Tea and Grilled Paneer Pineapple Sandwich for your next tea party.

MASCARPONE SWIRL BROWNIES

Steps:

• Preheat your oven to 350F. Lightly grease a 9x13 inch pan then line with parchment paper with a slight overhang on each side. Grease the parchment paper as well. Set aside.

ESPRESSO SWIRL BROWNIES

Steps:

• EQUIPMENT: 9 inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil Preheat the oven to 325°F.
• Position a rack in the lower third of the oven.
• Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water.
• Stir frequently until the mixture is melted and smooth.
• Remove the top the double boiler (or bowl) from the heat.
• Stir in the sugar, vanilla and salt Ad the eggs, one at a time, stirring until each is incorporated before adding the next.
• Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about one minute.
• Spread all but 1/2 of the batter in the prepared pan; set aside.
• Combine the coffee powder with the water; set aside.
• Mix the cream cheese with the sugar and vanilla until smooth.
• Stir in the egg and the coffee mixture until well blended.
• Spread the cream cheese mixture over the batter in the pan.
• Spoon dollops of reserved brownie batter on top.
• Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
• Bake for 20-25 minutes, or until the brownies just begin to pull away from the sides of the pan.
• Cool on a rack.
• Refrigerate and chill thoroughly before cutting, about 2 hours.
• Slide a knife between the pan and the brownies on the unlined sides.
• Life the ends of the parchment or foil liner and transfer the brownies to a cutting board.
• Cut into 16 squares.
• NOTE: May be stored, airtight, in the refrigerator for 4 to 5 days.