MOCHA BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 16 servings
Number Of Ingredients 12
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.
ESPRESSO BROWNIES WITH MOCHA GANACHE
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
- For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
- For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.
BLACK FOREST BROWNIES
This is one of the best brownie recipes I have tried.
Provided by MICKEY3
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
- Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
- Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
- Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
- Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.
Nutrition Facts : Calories 195 calories, Carbohydrate 23.9 g, Cholesterol 38.5 mg, Fat 10.8 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 50.5 mg, Sugar 18.3 g
GANACHE FOR MOCHA FUDGE BROWNIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Place chocolate in a small bowl; set aside. In a medium saucepan, heat cream, butter, sugar, espresso powder, salt, and vanilla over medium heat. Pour over chocolate, and let stand until chocolate is partially melted, 3 to 5 minutes. Using a rubber spatula, stir chocolate until completely melted and smooth. Let stand until thickened and the consistency of frosting, about 1 hour.
BLACK FOREST BROWNIES
Although I enjoy sweets, other recipes have failed me (I'm a beginning baker). But not this one! It's easy, and the ingredients are always on hand. Even my boyfriend, who doesn't like most sweets, can't pass these brownies.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake)., Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars.
Nutrition Facts :
MOCHA FUDGE BROWNIES
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
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.
BLACK FOREST BROWNIE DESSERT
Looking for an easy dessert using Betty Crocker® fudge brownie mix? Then check out this great brownie topped with whipped cream sprinkled with cocoa.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with baking spray with flour. Make brownie mix as directed on pouch, using oil, water and egg. Pour batter into pie plate.
- Bake 24 to 26 minutes or until toothpick inserted in center comes out almost clean. Cool 30 minutes.
- In small bowl, stir together pie filling and liqueur. Cut brownie into 6 wedges. Place each wedge on individual serving plate. Spoon about 1/3 cup cherry mixture over each wedge.
- In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Add dollop of whipped cream to each serving. Sprinkle with cocoa.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 53 g, TransFat 1 g
BLACK FOREST BROWNIES
These easy-to-make, fudgy brownies, complete with retro decoration, marry a much-loved flavour pairing of cherry and chocolate
Provided by Nadiya Hussain
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Cuts into 20 squares
Number Of Ingredients 13
Steps:
- Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.
- Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.
- Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
- Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.
- While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.
Nutrition Facts : Calories 310 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
BLACK FOREST BROWNIES
Okay, there are plenty of recipes for Black Forest Cake, but none for Black Forest Brownies! This is so easy! So here it is! The brownie mix should be enough to fit a 13"x9" pan(the size of the package is estimated). Adapted from Country Woman magazine. German, New England, West
Provided by Sharon123
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Prepare and bake brownies, following pkg. directions, using a 13"x9" pan. Cool on a wire rack.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth.
- In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
- Spread over the brownies. Top with pie filling.
- In a microwave or small heavy saucepan, melt chocolate; stir until smooth. Drizzle the chocolate over the brownies.
- Refrigerate for about 10 minutes to set chocolate. Enjoy!
- Yield: 2 dozen.
Nutrition Facts : Calories 2948.1, Fat 156.7, SaturatedFat 55.1, Cholesterol 390.5, Sodium 1306, Carbohydrate 361.2, Fiber 3.5, Sugar 190.1, Protein 31.6
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