Fudgy Mocha Brownie Cookies Recipes

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.

Steps:

• Preheat oven to 350* F.
• In a bowl, combine 1 cup of the flour with the sugar. Cut in butter until crumbly. Press firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.
• Meanwhile, in a large bowl, combine condensed milk, cocoa, egg, remaining 1/4 cup flour, liqueur (or instant coffee--see NOTE), vanilla, and baking powder; mix well. Stir in nuts if using.
• Spread brownie mixture over baked crust. Bake 20 minutes or until center is set. Cool and frost if desired.
• Store tightly covered at room temperature.

Steps:

• HEAT oven to 350 degrees F. Spray 8 x 8-inch pan with no-stick cooking spray.
• COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
• BAKE 12 to 15 minutes.
• COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
• BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired.

Steps:

• Preheat oven to 350°F.
• Coat bottom and sides of 9-inch baking dish with cooking spray. (I don't have a 9-inch baking dish, I used an 8X8 glass dish, and it worked for us since we like our brownies a little wet, we think it's more decadent that way!).
• Combine coffee and hot water and stir until coffee is dissolved.
• Combine butter and chocolate chips in microwaveable dish and heat on high for 1 minute until butter melts, then stir until this mixture is smooth.
• Combine flour, sugar, cocoa, baking powder, and salt in large bowl, stirring with a whisk.
• Combine coffee mixture, butter mixture, vanilla and eggs in a medium bowl, stirring with a whisk.
• Add coffee mixture with flour mixture; stir just until combined.
• Spread evenly into prepared pan. Sprinkle evenly with toffee chips.
• Bake at 350F for 22 minutes, cool on wire rack. Cut into squares when competely cooled. We like to refrigerate them before cutting.