Best 20 Mocha Brownies Recipes

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Calling all chocolate enthusiasts and coffee lovers! Prepare to embark on a delectable journey with our curated selection of mocha brownie recipes. These blissful treats combine the rich intensity of cocoa with the invigorating aroma of coffee, resulting in a flavor experience that will tantalize your taste buds. Whether you prefer a classic fudgy brownie or a decadent layered masterpiece, our comprehensive guide offers a recipe for every palate and skill level. Get ready to indulge in a symphony of flavors as we explore the world of mocha brownies, where every bite promises a moment of pure bliss.

Let's cook with our recipes!

MOCHA BROWNIES WITH COFFEE FROSTING



Mocha Brownies with Coffee Frosting image

These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.

Provided by ALYSSIA71

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h15m

Yield 48

Number Of Ingredients 15

½ cup shortening
½ cup butter
1 cup unsweetened cocoa powder
2 cups white sugar
4 teaspoons instant coffee granules, or more to taste
1 tablespoon hot water
4 large eggs
1 cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 tablespoon instant coffee granules
1 ½ tablespoons milk

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.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 16.6 g, Cholesterol 25.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 58.1 mg, Sugar 13.6 g

FUDGY LAYERED IRISH MOCHA BROWNIES



Fudgy Layered Irish Mocha Brownies image

My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
6 tablespoons baking cocoa
2 tablespoons canola oil
1/2 teaspoon instant coffee granules
1 cup sugar
2 large eggs, room temperature, beaten
1 teaspoon vanilla extract
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons Irish cream liqueur
GANACHE TOPPING:
1 cup semisweet chocolate chips
3 tablespoons Irish cream liqueur
2 tablespoons heavy whipping cream
1/2 teaspoon instant coffee granules

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.

Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.

ESPRESSO BROWNIES WITH MOCHA GANACHE



Espresso Brownies with Mocha Ganache image

Provided by Kardea Brown

Categories     dessert

Time 2h25m

Yield 16 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 tablespoon canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
4 ounces semisweet chocolate, finely chopped
1/4 cup plus 2 tablespoons heavy cream
2 tablespoons strong coffee
1 teaspoon flaky sea salt, optional

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.

MOCHA FUDGE BROWNIES



Mocha Fudge Brownies image

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

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for baking sheets
8 ounces best-quality bittersweet chocolate, coarsely chopped
1 teaspoon instant espresso powder
4 large eggs, room temperature
1 cup granulated sugar
1 cup firmly packed dark-brown sugar
2 teaspoons pure vanilla extract
3/4 teaspoon fine sea salt
1 cup all-purpose flour, sifted
Ganache for 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.

MOCHA BROWNIES



Mocha Brownies image

"My husband doesn't drink coffee, but he loves the taste of these delightful brownies," says Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 19

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup water
1/4 cup canola oil
1 egg
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 egg
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
ICING:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1/4 teaspoon instant coffee granules
1 to 2 teaspoons milk

Steps:

  • In a large bowl, combine the first six ingredients. Spread into a greased 13-in. x 9-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, in a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee and vanilla until well blended. Stir in walnuts and chocolate chips. Spread over brownies. Bake at 350° for 17 minutes or until set. Cool on a wire rack., For icing, in a small saucepan melt the chocolate chips and butter over low heat until chips are melted, stirring constantly. Whisk in coffee and enough milk to reach a drizzling consistency. Drizzle over warm brownies. Cool before cutting.

Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

ULTIMATE FUDGE MOCHA BROWNIES



Ultimate Fudge Mocha Brownies image

Add these chocolate and coffee-flavored liqueur mocha brownies to your dessert table - a baked delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 32

Number Of Ingredients 15

1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
1 cup packed dark brown sugar
2 eggs
2 tablespoons coffee-flavored liqueur
1 teaspoon vanilla
3/4 cup Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
1/2 teaspoon salt
1/3 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons coffee-flavored liqueur
1/2 cup whipping cream
1 tablespoon light corn syrup
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
  • In 3-quart saucepan, melt 1/2 cup chocolate chips and 1/2 cup butter over low heat, stirring constantly; remove from heat. Cool completely. Stir in brown sugar, eggs, 2 tablespoons liqueur and the vanilla with whisk. Stir in flour, cocoa and salt. Spread evenly in pan. Bake 20 minutes or until center is set. Cool completely.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Frost brownies. Refrigerate at least 15 minutes. In small microwavable bowl, microwave glaze ingredients on High 1 minute; stir. Microwave 15 seconds longer; stir until melted and smooth. Pour glaze over frosting; spread to cover. Refrigerate until set. With wet knife, cut into 8 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 173, Carbohydrate 23 g, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 87 mg

MOCHA FUDGE BROWNIES FROSTING



Mocha Fudge Brownies Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 12m

Number Of Ingredients 4

1 cup confectioner's sugar
1 square of unsweetened chocolate
1/2 tablespoons softened butter
4 tablespoons coffee

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.

DARK CHOCOLATE MOCHA BROWNIES



Dark Chocolate Mocha Brownies image

Dark chocolate is a favorite around our house, so these frosted brownies are a hit. I came up with this treat by reworking a recipe I've used for a long time. We have six children, and these brownies disappear so fast I sometimes wonder if I actually made a batch. -Linda McCoy, Oostburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 16

2 cups packed brown sugar
1 cup butter, melted
3 large eggs
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces bittersweet chocolate, coarsely chopped
FROSTING:
1/4 butter, melted
3 tablespoons sour cream
2 teaspoons vanilla extract
2-3/4 to 3 cups confectioners' sugar
2 ounces grated bittersweet chocolate

Steps:

  • In a large bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Stir in chocolate. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the butter, sour cream and vanilla until smooth. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.

Nutrition Facts :

MOCHA TRUFFLE BROWNIES



Mocha Truffle Brownies image

These are so good! It's from Taste of Home, and what a taste it is! They're everything I want in a brownie, they're delicious, smooth and creamy. If you like mocha, you'll love these as I do.

Provided by FLUFFSTER

Categories     Bar Cookie

Time 1h10m

Yield 6 dozen

Number Of Ingredients 15

1 1/4 cups semi-sweet chocolate chips
1/2 cup butter
1 teaspoon instant coffee granules
2 tablespoons hot water
2 eggs
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon instant coffee granules
1 tablespoon hot water
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
6 ounces semi-sweet chocolate chips, melted
1/4 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • Directions:.
  • In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool for 5 minutes. Dissolve coffee granules in hot water; set aside. In a large bowl, beat eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee. Combine flour and baking powder; gradually add to chocolate mixture.
  • Transfer to a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
  • For filling:.
  • Dissolve coffee granules in water; set aside. In a small bowl, beat cream cheese until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies.
  • For glaze:.
  • Melt the chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting.
  • Store in the refrigerator.

MOCHA BROWNIES WITH CHOCOLATE GLAZE



Mocha Brownies with Chocolate Glaze image

Jazz up a fudgy brownie mix with extra coffee flavor, a creamy coffee frosting and a sweet chocolate drizzle.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 10

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 teaspoon instant coffee granules or instant espresso powder
1 teaspoon instant coffee granules or instant expresso powder
1 1/2 teaspoons very hot water
1 1/3 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
2 tablespoons semisweet chocolate chips
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make brownie batter as directed on brownie box. Stir 1 teaspoon instant coffee granules into batter. Spread in pan.
  • Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
  • In medium bowl, dissolve 1 teaspoon instant coffee granules in hot water. Mix in remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Spread frosting over brownies.
  • In small microwavable bowl, place chocolate chips and shortening. Microwave on High 30 to 45 seconds; until chips can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate about 15 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 27 g, TransFat 0 g

MOCHA TRUFFLE BROWNIES



Mocha Truffle Brownies image

My husband is a chocolate lover, so I bake brownies about once a week. This mouthwatering variety is one of his favorites and so simple to make.-Margaret Roberts, Kuna, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 6-1/2 dozen.

Number Of Ingredients 17

1-1/4 cups semisweet chocolate chips
1/2 cup butter
1 teaspoon instant coffee granules
2 tablespoons hot water
2 large eggs
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
FILLING:
1 tablespoon instant coffee granules
1 tablespoon hot water
1 package (8 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1 cup semisweet chocolate chips, melted
GLAZE:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool for 5 minutes. Dissolve coffee granules in hot water; set aside. In a large bowl, beat eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee. Combine flour and baking powder; gradually add to chocolate mixture. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack., For filling, dissolve coffee granules in water; set aside. In a small bowl, beat cream cheese until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies. , For glaze, melt the chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting. Store in the refrigerator.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 26mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

MOCHA TRUFFLE BROWNIES



Mocha Truffle Brownies image

Number Of Ingredients 16

Brownie Layer
1 1/4 cups semi-sweet chocolate chips (7 1/2 oz.)
1/2 cup butter or margarine
3/4 cup brown sugar packed
2 eggs large
1 teaspoon instant coffee dissolved in 2 tablespoons water (optional)
3/4 cup flour
1/2 teaspoon baking powder
Truffle Filling
1 cup semi-sweet chocolate chips (6 oz.)
3 teaspoons instant coffee
1 (8-ounce) package cream cheese softened
1/3 cup powdered sugar
Glaze
1/4 cup semi-sweet chocolate chips (1 1/2 oz.)
1 teaspoon vegetable shortening solid

Steps:

  • Preheat oven to 350°. Grease an 8- or 9-inch square baking pan.To make brownie layer, melt 1 1/4 cups chocolate chips with butter. Cool slightly. In a large mixer bowl at medium speed, beat brown sugar and eggs. Add chocolate mixture and dissolved coffee. Mix well. Stir in flour and baking powder. Spread evenly in pan.Bake 30 to 35 minutes until a wooden pick inserted in center comes out clean. Cool pan on a wire rack.To make truffle filling, melt 1 cup chocolate chips with coffee powder. In a small mixer bowl at medium speed, beat cream cheese until smooth. At low speed, beat in chocolate mixture and powdered sugar. Beat until fluffy. Spread over brownies.To make glaze, melt 1/4 cup chocolate chips with shortening. Drizzle over filling. Chill 2 hours. Cut into bars.Cover and store in the refrigerator.

Nutrition Facts : Nutritional Facts Serves

GANACHE FOR MOCHA FUDGE BROWNIES



Ganache for Mocha Fudge Brownies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

8 ounces best-quality bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
4 teaspoons instant espresso powder
Pinch of salt
1/8 teaspoon pure vanilla extract

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.

MOCHA MUDSLIDE BROWNIES



Mocha Mudslide Brownies image

A brownie recipe for adults to enjoy!!!

Provided by SWIZZLESTICKS

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 45m

Yield 36

Number Of Ingredients 10

⅔ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 eggs
1 ½ cups white sugar
¼ cup coffee flavored liqueur
2 tablespoons Irish cream liqueur
2 tablespoons vodka
2 cups all-purpose flour
½ teaspoon baking powder
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. Remove from heat and set aside to cool.
  • In a large bowl, beat eggs and sugar until light and pale, about 5 minutes. Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. Spread the batter evenly into a 9x13 inch pan.
  • Bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. Cool before cutting into squares. Frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 16 g, Cholesterol 24.5 mg, Fat 7.1 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 36.2 mg, Sugar 9.5 g

MOCHA MOUSSE BROWNIES



Mocha Mousse Brownies image

Chocolate is one of my favorite foods, and these dark chocolate goodies are the perfect pairing of coffee-flavored mousse and fudge brownie. My friends and family love them. -Stacy Waller, Eagan, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 17

2/3 cup semisweet chocolate chips
1/2 cup butter
2 large eggs, room temperature
1 cup plus 2 tablespoons sugar
1/4 cup hot water
2 tablespoons instant coffee granules
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
MOCHA MOUSSE:
3 ounces cream cheese, softened
1/4 cup sweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

FUDGY MOCHA BROWNIES



Fudgy Mocha Brownies image

Provided by Food Network

Time 55m

Yield 36 servings

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 1/4 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1/2 cup butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2/3 cup unsweetened cocoa
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 teaspoons Folgers® Instant Coffee crystals
1 tablespoon hot water
3/4 cup chopped nuts
Pillsbury® Chocolate Frosting

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.

CHOCOLATE - MOCHA FROSTED BROWNIES



Chocolate - Mocha Frosted Brownies image

Delicious Scandinavian brownies made with cocoa, chocolate chips and walnuts or pecan nuts. With chocolate-mocha frosting. Zaar World Tour 2005! Zaar World Tour II!

Provided by NcMysteryShopper

Categories     Bar Cookie

Time 35m

Yield 24 serving(s)

Number Of Ingredients 14

1 1/3 cups all-purpose flour
1 3/4 cups sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup butter
3 fluid ounces boiling water
3 eggs
4 ounces chocolate chips (40-50% cocoa)
5 ounces chopped walnuts or 5 ounces pecan nuts
1/3 cup butter
8 ounces sweet dark chocolate or 8 ounces dark semi-sweet chocolate
2 tablespoons light corn syrup
2 tablespoons hot espresso or 2 tablespoons very strong coffee

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 WALNUT BROWNIES



Mocha Walnut Brownies image

These rich cake-like brownies are generously topped with a scrumptious mocha frosting. They're an excellent dessert to serve to company...or to share when you need a dish to pass. Be sure to hold back a few if you want leftovers! -Jill Bonanno Prineville, Oregon

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 15

4 ounces unsweetened chocolate, chopped
1 cup butter, cubed
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
MOCHA FROSTING:
4 cups confectioners' sugar
1/2 cup butter, melted
1/3 cup baking cocoa
1/4 cup strong brewed coffee
2 teaspoons vanilla extract

Steps:

  • In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts., Pour into a greased 13x9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large bowl, beat frosting ingredients until smooth. Spread over brownies.

Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 184mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA CREAM CHEESE BROWNIES



Mocha Cream Cheese Brownies image

Our moist and marbled Mocha Cream Cheese Brownies enjoy a espresso-shot of flavor and a sweet cream cheese filling.

Provided by Annalise Sandberg

Categories     Dessert

Time 50m

Yield 16

Number Of Ingredients 14

1/2 cup unsalted butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup Original Bisquick™ mix
1/3 cup unsweetened baking cocoa
2 tablespoons instant espresso powder
3/4 cup semisweet chocolate chips
4 oz cream cheese (half of 8-oz package), softened
2 tablespoons unsalted butter, softened
1/4 cup sugar
1 egg
1/4 cup Original Bisquick™ mix
1 tablespoon brewed espresso coffee or very strong coffee, room temperature

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray, or line with cooking parchment paper.
  • In large bowl, mix 1/2 cup butter and 1 cup sugar. Add 2 eggs and the vanilla; stir until combined. Add 1 cup Bisquick mix, the baking cocoa and espresso powder. Stir until just combined; do not overmix. Add the chocolate chips.
  • In medium bowl, beat cream cheese, 2 tablespoons butter and 1/4 cup sugar with electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the egg, and mix until combined. Add 1/4 cup Bisquick mix in 2 additions, alternating with the brewed espresso.
  • Spread half of the brownie batter into the pan. Use a spoon to drop dollops of filling over brownie batter. Drop remaining brownie batter by dollops on top of filling.
  • Starting in one corner, drag knife through batter and filling. When you reach other side of pan, curve knife around without lifting it, and drag it back the other way, about 1 inch from your first line. Repeat with the rest of the pan, then turn pan and repeat for marbled design.
  • Bake 25 to 35 minutes or until tops of brownies begin to turn golden and toothpick inserted in center comes out with moist crumbs.

Nutrition Facts : ServingSize 1 Serving

FUDGY MOCHA-TOFFEE BROWNIES



Fudgy Mocha-Toffee Brownies image

For me, there is nothing better than the pairing of chocolate and coffee. These brownies are big on flavor and lower in fat compared to many recipes. This recipe is from Cooking Light magazine. I don't know the issue or date.

Provided by Chef PotPie

Categories     Dessert

Time 32m

Yield 20 serving(s)

Number Of Ingredients 12

2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semi-sweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup toffee pieces

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.

Tips:

  • Use high-quality cocoa powder for the best flavor.
  • Don't overmix the batter, or the brownies will be tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before frosting them, or the frosting will melt.
  • If you don't have time to make the frosting, you can simply sprinkle the brownies with powdered sugar.

Conclusion:

Mocha brownies are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are serving them at a party or simply enjoying them as a snack, mocha brownies are sure to be a hit.

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