Best 9 Frosted Mocha Espresso Brownies Recipes

MOCHA BROWNIES WITH COFFEE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
• Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

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.

FROSTED MOCHA ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir together brownie mix, 2 tablespoons coffee powder, the oil, water and eggs with wooden spoon until combined. Stir in chocolate chips. Spread batter in pan.
• Bake 24 to 26 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
• In medium bowl, beat butter, 3/4 teaspoon coffee powder and the vanilla with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat in whipping cream. Frost brownies. Cut into 6 rows by 4 rows.

DECADENT MOCHA CHEESECAKE BROWNIES

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.

MOCHA FUDGE BROWNIES FROSTING

Steps:

• In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies.

MOCHA BROWNIES WITH COFFEE FROSTING

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.

CHOCOLATE - MOCHA FROSTED BROWNIES

Steps:

• Preheat oven to 350 deg F.
• Line a 13 x 9 cake pan with parchment paper and grease.
• Melt butter in a saucepan.
• In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder and vanilla extract. Add eggs, melted butter and hot water and mix until smooth.Add chocolate chips and nuts.
• Bake at 350 degrees for about 20-30 minutes or until a wooden pick inserted in center comes out clean.
• While cake is baking make the frosting. Mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth.
• Cool cake and then frost.

MOCHA FUDGE BROWNIES

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.

HAZELNUT MOCHA BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
• In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.