Mocha Cream Cheese Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
• Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
• Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
• Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
• Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
• Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

Steps:

• In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack. , For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved. , In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into 24 bars.

Steps:

• 1. Preheat oven to 350 degrees
• 2. Prepare brownie mix to the box instructions. Generally adding vegetable oil, eggs, and water. To the brownie mix you are also going to add the instant coffee mix to the batter and mix well. (The instant coffee you can add more or less of depending on your taste for coffee flavor.)
• 3. Cream together the cream cheese, egg, vanilla and sugar.
• 4. Pour the brownie mix into a 9 x 13 non stick pan. Dollop the cream cheese mixture into the brownie mix in about 6 to 8 areas. Swirl gently with a spoon or knife.
• 5. Bake for approx 35 minutes or till done. Baking time may very depending on how your family likes their brownies!

Steps:

• Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
• Mix together half-and-half, coffee, and vanilla extract.
• Combine powdered sugar and cocoa powder in small bowl.
• Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
• Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!

Steps:

• Preheat oven to 350°F Grease a 13x9 inch pan.
• Melt shortening and butter over low heat or in the microwave.
• Remove from heat and add cocoa, blend well.
• Add sugar and mix well.
• Dissolve instant coffee in hot water and mix into creamed mixture.
• Add eggs one at a time, beat well, by hand, after each addition.
• Stir in vanilla, flour, and salt.
• DO NOT OVER BEAT!
• Bake 25-30 minutes.
• Cool completely before frosting.
• For frosting, cream butter and vanilla.
• Add powdered sugar and mix in well on medium speed.
• Dissolve instant coffee in milk and add to mixture.
• Beat on high until light and fluffy.