Best Deep Chocolate Coffee Brownies Recipes

DEEP CHOCOLATE COFFEE BROWNIES

Steps:

• Preheat oven to 300 degrees F. Lightly oil an 8-inch by 11-inch by 1/2-inch baking dish.
• In a food processor, pulse the graham crackers into crumbs (16 graham crackers will make about 2 cups crumbs). Transfer to a bowl then add the cocoa and salt. Mix well and set aside.
• In a large mixing bowl, combine the eggs and sugars. Beat with an electric mixer at high speed until thickened, about 2 minutes. Stir in the instant coffee and vanilla.
• Gently fold in dates and chocolate chips. Pour batter into the prepared baking dish and spread evenly.
• Bake brownies for 25 to 30 minutes, or until a knife or toothpick inserted in the center of the brownies comes out clean. Let cool completely in the pan on a wire rack before cutting. Frost if desired.

CREAMY COFFEE FILLED BROWNIES

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pans). Grease or spray 8-inch square pan.
• Make brownies as directed on box, using water, oil, and eggs. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely.
• In medium bowl, beat cream cheese, powdered sugar, 2 tablespoons butter and liqueur with electric mixer on high speed until smooth and creamy. Spread over cooled brownies.
• In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once, until melted. Carefully spread over filling. Refrigerate 30 minutes or until set. Store in refrigerator.

DEEP DARK ESPRESSO BROWNIES

Steps:

• Preheat oven to 350F.
• Lightly butter and flour an 9-inch square baking pan; set aside.
• Beat brown sugar, butter and sugar in a mixing bowl.
• Add eggs, vanilla and salt.
• Beat until well blended.
• Stir in espresso powder, flour and baking powder, mixing until smooth.
• Fold in chocolate chips.
• Pour batter into prepared pan.
• Bake for 30 mins.
• or until skewer inserted in the centre comes out clean.
• Cool completely in pan; cut and serve dusted with powdered sugar.

COFFEE BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift together flour, salt, and baking soda in a medium bowl. Set aside.
• Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
• Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.

OUTRAGEOUSLY HEALTHY DEEP CHOCOLATE BROWNIES

Steps:

• Preheat oveb to 350 degrees F. Grease an 8x8x2 inch pan.
• Melt dark unsweetend chocolate and mix with oil, oil substitute, splenda sugar blend, vanilla, instant espresso, and egg substitute. Stir misture well.
• Stir together flour, baking powder, cocoa powder, and salt.
• Mix together wet and dry ingredients until mixed but do not overmix.
• Pour into prepared pan.
• Bake for 25-30 minutes, or until tester comes out clean. Do not overbake! Cool, thouroughly and then cut into squares.