Fudgy Coffee Brownies Recipes

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FUDGY COFFEE BROWNIES



Fudgy Coffee Brownies image

I love to doctor up a brownie mix and make something that tastes great but took little effort. The cinnamon and coffee are the key ingredients to this recipe (I used regular coffee instead of liqueur). I melted extra chocolate pieces and covered the whole thing with melted chocolate. Recipe courtesy of Ladies Home Journal Delicious Desserts.

Provided by AmyZoe

Categories     Dessert

Time 45m

Yield 20 brownies, 20 serving(s)

Number Of Ingredients 7

19 1/2 ounces fudge brownie mix
1 teaspoon ground cinnamon
1 egg
1/2 cup oil
1/4 cup Kahlua or 1/4 cup coffee liqueur
2/3 cup walnuts, toasted and chopped (or substitute semisweet chocolate pieces)
1/3 cup semisweet chocolate piece (melted)

Steps:

  • Lightly grease a 13x9x2 inch baking pan and set aside.
  • Stir in cinnamon to brownie mix in bowl.
  • Then add egg, oil, and coffee liqueur (use in place of usual water). Stir walnuts into batter.
  • Spread batter into prepared pan.
  • Bake for 30 minutes at 350.
  • Let cool in pan on a wire rack.
  • Drizzle melted chocolate in a zigzag pattern over cooled brownies.
  • Cut into bars.

Nutrition Facts : Calories 230.1, Fat 12.6, SaturatedFat 2.3, Cholesterol 9.4, Sodium 84.7, Carbohydrate 26.4, Fiber 0.6, Sugar 17.4, Protein 2.4

FUDGY COFFEE BROWNIES



Fudgy Coffee Brownies image

Provided by Ruth Cousineau

Categories     Coffee     Chocolate     Egg     Dessert     Bake     Picnic     Party     Potluck     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 32 (2-inch) squares

Number Of Ingredients 9

2 sticks (1/2 pound) unsalted butter
5 ounces unsweetened chocolate
2 tablespoons instant-espresso powder
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1 cup all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
  • Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
  • Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.
  • Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting.

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