Mocha Fudge 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

MOCHA FUDGE BROWNIES



Mocha Fudge Brownies image

Chocolate and coffee are perfect partners in these decadent, dense brownies, made with layers of chocolate mocha cake that are topped with rich chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 24 brownies

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
Ganache for Mocha Fudge Brownies

Steps:

  • Preheat oven to 350 degrees. Lightly coat with butter two 8 1/2-by-12-inch rimmed baking sheets, and line with parchment paper; set aside.
  • Combine butter and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water. Stir occasionally until melted. Stir in espresso powder. Remove from heat; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugars, vanilla, and salt. Whisk to combine. Add the chocolate mixture, and whisk to combine. Add flour, and whisk until just combined. Divide batter evenly between prepared baking sheets, using an offset spatula to smooth the surface. Bake, rotating baking sheets, until a shiny crust appears on the surface and the center is still soft when a cake tester is inserted into the center, 12 to 15 minutes. Transfer to a wire rack to cool to room temperature, about 1 hour.
  • Invert brownies onto parchment paperâ€"lined cutting boards, and remove parchment. Re-invert brownies onto parchment paperâ€"lined cutting boards. Place one of the brownies in the refrigerator to chill for 1 hour. Let remaining brownie stand, covered at room temperature, for 1 hour. Spread room temperature brownie evenly with ganache. Remove chilled brownie from refrigerator, and place on top of ganache using an offset spatula to loosen, if necessary. Press gently to adhere. Transfer to refrigerator, and chill for 1 hour.
  • Remove from refrigerator, and trim edges. Cut into 2-by-2-inch squares. Store refrigerated in an airtight container for up to 1 week. Serve at room temperature.

MOCHA FUDGE BROWNIE



Mocha Fudge Brownie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 16 brownies

Number Of Ingredients 10

Nonstick cooking spray, for the baking pan
2 ounces unsweetened chocolate, chopped
1 cup sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
1 cup all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1/2 cup milk
2 tablespoons brewed coffee, such as Green Mountain Coffee Roasters® Breakfast Blend Coffee

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.

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.

MOCHA FUDGE BROWNIES FROSTING



Mocha Fudge Brownies Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 12m

Number Of Ingredients 4

1 cup confectioner's sugar
1 square of unsweetened chocolate
1/2 tablespoons softened butter
4 tablespoons coffee

Steps:

  • In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies.

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.

FUDGY MOCHA-TOFFEE BROWNIES



Fudgy Mocha-Toffee Brownies image

For me, there is nothing better than the pairing of chocolate and coffee. These brownies are big on flavor and lower in fat compared to many recipes. This recipe is from Cooking Light magazine. I don't know the issue or date.

Provided by Chef PotPie

Categories     Dessert

Time 32m

Yield 20 serving(s)

Number Of Ingredients 12

2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semi-sweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup toffee pieces

Steps:

  • Preheat oven to 350°F.
  • Coat bottom and sides of 9-inch baking dish with cooking spray. (I don't have a 9-inch baking dish, I used an 8X8 glass dish, and it worked for us since we like our brownies a little wet, we think it's more decadent that way!).
  • Combine coffee and hot water and stir until coffee is dissolved.
  • Combine butter and chocolate chips in microwaveable dish and heat on high for 1 minute until butter melts, then stir until this mixture is smooth.
  • Combine flour, sugar, cocoa, baking powder, and salt in large bowl, stirring with a whisk.
  • Combine coffee mixture, butter mixture, vanilla and eggs in a medium bowl, stirring with a whisk.
  • Add coffee mixture with flour mixture; stir just until combined.
  • Spread evenly into prepared pan. Sprinkle evenly with toffee chips.
  • Bake at 350F for 22 minutes, cool on wire rack. Cut into squares when competely cooled. We like to refrigerate them before cutting.

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