Best Mocha Fudge Brownie Pie Recipes

MOCHA FUDGE PIE

Steps:

• Preheat oven to 325°. Coat a 9 inch pie dish with cooking spray.
• In a mixing bowl,combine hot water and 2 teaspoons coffee granules. Stir well, then add 2 cups of the brownie mix, 1 teaspoon of the vanilla and the two egg whites. Stir until blended. There may be a few small lumps.
• Transfer batter to the pie dish and bake at 325 for 22 minutes. Let cool completely on a cooling rack.
• Clean out the bowl you used for the brownie mix (or grab a new one) and add milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules (or half a packet), 1 teaspoon vanilla, and pudding mix.
• Beat by hand with a scraper for about 100 strokes or use an electric mixer for 30 seconds -- just enough to blend and work out any lumps. Gently fold in 1 1/2 cups whipped topping. Spoon pudding mixture over the brownie crust and spread evenly.
• Combine 1 tablespoon Kahlúa and 1 teaspoon coffee granules (1/2 packet) in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator.
• Note: Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlúa. In the topping omit the Kahlua and dissolve the instant coffee granules in 1 tablespoon water.

MOCHA FUDGE PIE

Steps:

• Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
• Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
• Pour mixture into a 9-inch pieplate coated with cooking spray.
• Bake at 325 degrees for 22 minutes.
• Let crust cool completely.
• Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
• Gently fold in 1 1/2 cups whipped cream.
• Spread pudding mixture evenly over brownie crust.
• Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well.
• Gently fold in remaining 1 1/2 cups whipped cream.
• Spread whipped cream mixture over pudding mixture.
• Garnish with chocolate curls, if desired.
• Serve immediately, or store loosely covered in refrigerator.
• Nonalcoholic Mocha Version-------------------------Ю.
• When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa.
• In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water.
• Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.

FUDGY LAYERED IRISH MOCHA BROWNIES

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.

MOCHA FUDGE BROWNIE PIE

Steps:

• 1. In large mixing bowl beat sugar and margarine or butter on medium speed of electric mixer until combined. Add eggs, one at a time, beating well after each addition.2. Beat in chocolate, coffee crystals and rum flavoring. Stir in 1 cup chopped walnuts and flour. Spread in crust. Arrange 1/4 cup walnut halves on top.3. Bake at 375°F about 25 minutes or until knife inserted 1 inch from edge comes out clean. Cool on wire rack for 1 hour.4. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

MOCHA FUDGE BROWNIE

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.