CHOCOLATE KAHLUA® BROWNIES WITH COFFEE
A mixture of the best things on earth! Fluffy, moist, and yummy! Use a stand mixer, if not just use soft butter not melted, but it's not as good.
Provided by bachechi
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 30m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
- Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.
Nutrition Facts : Calories 69 calories, Carbohydrate 9 g, Cholesterol 15.6 mg, Fat 3.2 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 41.3 mg, Sugar 5.9 g
KAHLUA® BROWNIES
This is a really inexpensive (under $2!) and easy brownie to make. I had to come up with a last-minute dessert so I took a brownie mix I had in the cupboard and decided to dress it up a bit. This was the result, which was a hit.
Provided by annorasmom
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
- Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
- Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 79.5 mg, Sugar 1.5 g
COFFEE BONBONS
When I first sampled this unique cookie, I decided it was the best cookie I'd ever tasted! The coffee flavor and chocolate icing make it a delightful treat at buffets and church socials. - Leitzel Malzahn, Fox Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine coffee and flour; stir into creamed mixture and mix well. Chill. Shape into 3/4-in. balls and place on ungreased baking sheets. Bake at 350° for 18-20 minutes. , Meanwhile, for glaze, melt butter and chocolate together. Add melted mixture to sugar along with milk; beat until smooth. Frost cookies while still warm.
Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 66mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MILK CHOCOLATE AND COFFEE KAHLUA SPIKED ICE CREAM BONBONS
Make and share this Milk Chocolate and Coffee Kahlua Spiked Ice Cream Bonbons recipe from Food.com.
Provided by looneytunesfan
Categories Frozen Desserts
Time 2h30m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder. Bring to a gentle boil over medium heat. Remove from the heat.
- In a medium bowl, beat the egg yolks until thickened. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnightt, until very firm.
- Line 2 small baking sheets with aluminum foil. Freeze until very cold, at least 2 hours. Remove 1 sheet. Dip a 1-inch (about 1 1/2 teaspoons) scoop into a cup of hot water.
- Working quickly, scoop the ice cream into 12 balls as round as possible, and release each onto the frozen baking sheet to prevent from melting. Return the sheet to the freezer.
- Remove the second sheet from the freezer and repeat the process to form 12 more ice cream balls. Return the sheet to the freezer.
- Wrap the sheets in plastic wrap and stick 1 round toothpick in the center of each ice cream ball. (Reserve the remaining ice cream for another use, or double the chocolate shell recipe and use remaining the ice cream to create a larger number of bonbons.) Freeze the balls until very firm, overnight.
- To make the chocolate dip, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 14 ounces of the chocolate and the shortening. Melt over low heat, stirring, until temperature reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
- Remove the chocolate dip from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch.
- Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
- Remove 1 sheet of ice cream balls from the freezer. Fill a 2-tablespoon measure with melted chocolate. Working quickly, hold 1 ice cream ball by the toothpick over a clean bowl. Pour the chocolate over the ball, turning to coat, catching the excess in the bowl and letting the excess chocolate drip off. Place the coated bonbon on the foil-lined sheet and repeat with the remaining ingredients. Return to the freezer until ready to serve, at least 30 minutes.
- Before serving, place in a large, decorative bowl and remove the toothpicks.
Nutrition Facts : Calories 2869.1, Fat 190.1, SaturatedFat 100.1, Cholesterol 1028.9, Sodium 385.3, Carbohydrate 242.4, Fiber 7.7, Sugar 214.7, Protein 38.2
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