Best Creamy Mocha Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOCHA BROWNIES WITH COFFEE FROSTING



Mocha Brownies with Coffee Frosting image

These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.

Provided by ALYSSIA71

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 48

Number Of Ingredients 15

½ cup shortening
½ cup butter
1 cup unsweetened cocoa powder
2 cups white sugar
4 teaspoons instant coffee granules, or more to taste
1 tablespoon hot water
4 large eggs
1 cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 tablespoon instant coffee granules
1 ½ tablespoons milk

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.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 16.6 g, Cholesterol 25.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 58.1 mg, Sugar 13.6 g

MOCHA CREAM CHEESE BROWNIES



Mocha Cream Cheese Brownies image

Our moist and marbled Mocha Cream Cheese Brownies enjoy a espresso-shot of flavor and a sweet cream cheese filling.

Provided by Annalise Sandberg

Categories     Dessert

Time 50m

Yield 16

Number Of Ingredients 14

1/2 cup unsalted butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup Original Bisquick™ mix
1/3 cup unsweetened baking cocoa
2 tablespoons instant espresso powder
3/4 cup semisweet chocolate chips
4 oz cream cheese (half of 8-oz package), softened
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 egg
1/4 cup Original Bisquick™ mix
1 tablespoon brewed espresso coffee or very strong coffee, room temperature

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray, or line with cooking parchment paper.
  • In large bowl, mix 1/2 cup butter and 1 cup sugar. Add 2 eggs and the vanilla; stir until combined. Add 1 cup Bisquick mix, the baking cocoa and espresso powder. Stir until just combined; do not overmix. Add the chocolate chips.
  • In medium bowl, beat cream cheese, 2 tablespoons butter and 1/4 cup sugar with electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the egg, and mix until combined. Add 1/4 cup Bisquick mix in 2 additions, alternating with the brewed espresso.
  • Spread half of the brownie batter into the pan. Use a spoon to drop dollops of filling over brownie batter. Drop remaining brownie batter by dollops on top of filling.
  • Starting in one corner, drag knife through batter and filling. When you reach other side of pan, curve knife around without lifting it, and drag it back the other way, about 1 inch from your first line. Repeat with the rest of the pan, then turn pan and repeat for marbled design.
  • Bake 25 to 35 minutes or until tops of brownies begin to turn golden and toothpick inserted in center comes out with moist crumbs.

Nutrition Facts : ServingSize 1 Serving

MOCHA BROWNIES WITH COFFEE FROSTING



Mocha Brownies With Coffee Frosting image

I love this recipe because it is easy to mix up, I usually have everything on hand and they taste woooonderful. The frosting is optional.

Provided by Marg CaymanDesigns

Categories     Bar Cookie

Time 45m

Yield 48 serving(s)

Number Of Ingredients 15

1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
2 cups confectioners' sugar
1 1/2 tablespoons milk
2 -3 teaspoons instant coffee

Steps:

  • Preheat oven to 350°F Grease a 13x9 inch pan.
  • Melt shortening and butter over low heat or in the microwave.
  • Remove from heat and add cocoa, blend well.
  • Add sugar and mix well.
  • Dissolve instant coffee in hot water and mix into creamed mixture.
  • Add eggs one at a time, beat well, by hand, after each addition.
  • Stir in vanilla, flour, and salt.
  • DO NOT OVER BEAT!
  • Bake 25-30 minutes.
  • Cool completely before frosting.
  • For frosting, cream butter and vanilla.
  • Add powdered sugar and mix in well on medium speed.
  • Dissolve instant coffee in milk and add to mixture.
  • Beat on high until light and fluffy.

Nutrition Facts : Calories 128, Fat 6.6, SaturatedFat 3.1, Cholesterol 25.7, Sodium 64.5, Carbohydrate 16.4, Fiber 0.4, Sugar 13.3, Protein 1.2

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 BROWNIES



Mocha Brownies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h15m

Yield 16 servings

Number Of Ingredients 12

Nonstick baking spray
Four 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 to 3/4 cup brewed coffee, cooled to room temperature

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.

DECADENT MOCHA CHEESECAKE BROWNIES



Decadent Mocha Cheesecake Brownies image

This prize-winning recipe combines a dark, moist mocha brownie with a thick and creamy cheesecake layer to create a decadent and beautiful dessert.

Provided by larkspur

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 16

Number Of Ingredients 16

cooking spray
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 egg
1 cup white sugar
⅔ cup butter
2 eggs
6 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon milk
½ cup miniature semisweet chocolate chips
½ cup chopped almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
  • Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
  • Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
  • Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
  • Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
  • Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 26.8 g, Cholesterol 67.8 mg, Fat 16.9 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 197.1 mg, Sugar 19.9 g

Related Topics