Coffee Frosted Coffee Brownies

Did you know that coffee cakes means something different in the US compared to the Uk. Here..in America... coffee cake is any cake you eat with a cup of coffee. Back in England it simply a cake that has coffee flavouring! It took me a while to figure that out....

Anyway... coffee flavoured cake is one of my absolute favourites..and I havent tasted it in ten years... but recently I have had a craving for a slice...or two. My hubby loves Brownies... so when I saw this recipe I thought "why not???" Plus...it is my birthday week and I deserve a tasty treat

These brownies are rich, fudgy, and quite delicious... and with coffee in the cake and the icing.. it fed my coffee addiction perfectly

1 Cup butter

4 ounces semisweet chocolate chopped
2 Cup sugar
3 Tbsp. instant espresso powder
4 eggs
1 1/2 Cups flour
1/3 Cup unsweetened cocoa powder
1/2 tsp. salt

Frosting:

1 Tbsp. instant espresso powder
1 Tbsp. milk
1/2 Cup butter softened
1/4 tsp. salt
1 1/2 Cup confectioners' sugar

• Preheat oven to 350 degrees
• Line parchment paper into a 13 x 9 inch baking pan 
• Spray with nonstick cooking spray.
• In a saucepan over medium heat, melt butter and the chocolate.
• Remove from heat and whisk in sugar, espresso powder and eggs.
• Stir in flour, cocoa powder and salt.
• Pour into baking pan.
• Bake 30 - 35 minutes; until a toothpick in the center comes out clean.
• Cool in the pan.
• For the frosting, in a bowl, mix espresso powder and milk together
• Set aside.
• In another bowl, cream the butter and salt until fluffy.
• Slowly mix in the confectioners' sugar and milk/coffee mixture.
• Once combined, increase speed and mix until fluffy.
• Spread on the cooled brownies.
• Slice, serve and enjoy!

Recipe: Flour Me With in Love

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season. Thank you Princess Pinky Girl

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.

Chocolate Cherry Marshmallow Brownies

Delicious...and so pretty with their red, white and brown colours. Thank you Love Bakes Good Cakes

2 cups granulated sugar
1 cup (2 sticks) butter, melted
4 eggs
1 cup all-purpose flour
1 cup baking cocoa
2 tsp. baking powder
½ tsp. salt
2 cups miniature marshmallows
1 jar (10 oz.) maraschino cherries, drained well and chopped
½ cup semi-sweet chocolate chips
2 tbsp. heavy whipping cream

• Preheat oven to 350°F. Spray a 9x13-in. baking pan with cooking spray and set aside.
• In a large bowl, cream the sugar and butter. 
• Add the eggs and beat until thoroughly combined. 
• In a separate medium bowl, combine the flour, cocoa powder, baking powder and salt. 
• Gradually add to the creamed mixture.
• Pour and spread the mixture evenly into the prepared pan. 
• Bake for 28 minutes. 
• Remove from the oven and sprinkle with the marshmallows. 
• Bake an additional 2 minutes or until the marshmallows are softened, but not browned. 
• Remove from the oven. 
• Sprinkle with cherries and allow to cool on a wire rack. 
• In a microwave-safe bowl, melt the chocolate and cream. 
• Stir until smooth. 
• Drizzle chocolate over brownies. 
• Let stand until chocolate is set! 
• Cut into squares

Banana Brownies with Peanut Butter Banana Frosting

Moist, chocolate, banana infused brownies are topped with a peanut butter and banana frosting for a rich and delicious dessert. Thank you Taste to Tell

BANANA BROWNIES
1/2 cup butter
1 2/3 cups semi-sweet chocolate chips
4 eggs
1 2/3 cups brown sugar
1 cup mashed banana
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
PEANUT BUTTER BANANA FROSTING
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/2 cup mashed banana
1/2 teaspoon vanilla
pinch of salt
2 cups powdered sugar

• Preheat the oven to 325°F. 
• Grease the bottom of a 9×13-inch baking dish.
• Place the butter in a small pan over medium-low heat. 
• Melt completely, then add the chocolate chips. 
• Stir until the chocolate has melted. 
• Set aside to cool slightly.
• In a large bowl, beat the eggs lightly, 
• Stir in the sugar, banana, vanilla and salt. 
• Add the chocolate mixture and stir to combine. 
• Add the flour and stir just until combined. 
• Spread the batter into the prepared baking dish.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 55-60 minutes. 
• Cool completely.
• To make the frosting, beat the butter and the peanut butter together until light and fluffy. 
• Add in the banana, vanilla and salt and beat to combine. 
• Slowly add in the powdered sugar until completely incorporated and creamy. 
• Spread over the top of the cooled brownies, then cut into 24 pieces.

Caramel Pumpkin Blondies

An incredibly delicious fall dessert combining pumpkin, caramel, and chocolate chips! They are so gooey. Thank you Real Housemoms

¾ cups Butter, Softened
1 cup Packed Brown Sugar
2 whole Eggs
1 tea
spoon Vanilla Extract
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoons Nutmeg
1-¾ cup All-purpose Flour
1 teaspoon Baking Soda
¼ teaspoons Salt

¼ cups Semi-Sweet Chocolate Chips
14 ounces, weight Caramels, Unwrapped (1 Bag)
¼ cups Heavy Cream
optional-½ cups Chopped Walnuts

• Preheat oven to 350 degrees F
• Lightly grease a 9×13 pan with non stick cooking spray and set aside
• In a large bowl, cream butter and sugar until light and fluffy
• Stir in eggs, vanilla and pumpkin until combined
• Slowly incorporate cinnamon, nutmeg, four, baking soda, and salt into the batter 
• Scrape sides of bowl and mix again briefly to ensure a smooth batter
• Spread about 2/3 of the batter evenly into the prepared pan
• For the filling: Sprinkle chocolate chips (and walnuts if wanted) over top of the batter
• Place caramels and cream into a heat-proof bowl
• Microwave on high until caramel is smooth and completely melted 
• Make sure to stir every 20 seconds
• Stop as soon as it’s melted and smooth
• Pour melted caramel over chocolate (and nuts)
• Spread around evenly with a butter knife or spoon
• Place dollops of the remaining batter over the top of the caramel layer
• Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through)
• Bake for 20-25 minutes or until edges are golden and a toothpick comes out clean when inserted. 
• It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.
• Cool completely before serving
• Serve with vanilla ice cream or whipped cream

Browned Butter Brownies

The browned butter gives these brownies an amazing depth of flavor. Thank you The Food Charlatan

2 1/2 sticks salted butter (1 1/4 cup)
2 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon water
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
1 cup high quality semi-sweet chocolate chips

• Preheat oven to 350 degrees.
• Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray
• Melt butter in a large saucepan over medium heat. 
• Stir occasionally. 
• The butter will foam up, then back down and start forming brown colored milk solids or “bits”. 
• When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
• While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
• Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa 
• Beat the mixture until it is smooth, almost creamy.
• Add the salt, water, and vanilla. 
• Add the eggs, one at a time, mixing in between each addition.
• Add the flour and chocolate chips and mix until just incorporated. 
• Batter will be about the consistency of cement.
• Use a sturdy rubber spatula to spread batter in the 9×13 pan. 
• Bake for 25-30 minutes until toothpick inserted comes out clean.
• Let cool, then cut into 2″ squares to serve. 

Low Fat Mocha Brownie Bars

A lovely little recipe from Faith over at Gold In The Clouds



1/2 c. butter, softened

1 (14 oz) can of low-fat (or fat free) sweetened condensed milk

2 tsps of pure coffee extract

2 eggs

1 cup of HeartSmart Bisquick baking mix (low-fat biscuit mix)

1/2 c. baking cocoa

1 tsp vanilla extract

1/3 c chopped walnuts (optional)

1 c. of semi-sweet chocolate chips for "frosting"

  

• In a large mixing bowl, combine all the ingredients except for the walnuts and chocolate chips.
• Stir well.
• Add in the walnuts if desired.
• Spread in a lightly greased (I use Baking Spray by Crisco) 13x9 inch baking pan.
• Bake for 25 minutes (or until sides pull away from pan) in a 350 degree oven.
• Cool for about a minute then sprinkle the cup of chocolate chips over the top and smooth with a knife.  
• Set aside to completely cool.  
• Store in an air-tight container or freeze half the pan after cutting into squares

Pumpkin Brownies

Another lovely pumpkin recipe. Thank you Colletta's Kitchen Sink



1- 15 oz. can pureed pumpkin

1 cup applesauce

2 egg whites

1 cup brown sugar

2 teaspoons cinnamon

1 teaspoon ginger

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1- 10 oz bag chocolate chips (or cinnamon chips)

1 cup chopped walnuts

 

• In a large bowl, thoroughly combine pumpkin, applesauce, egg whites and brown sugar
• In a small bowl combine flour, spices, baking soda and salt.
• Stir flour mixture into the pumpkin mixture. 
• Mix well.
• Stir chocolate (cinnamon) chips and walnuts into batter
• Pour batter into a greased 13X9 pan 
• Bake at 350 degrees for 35 minutes or until an inserted toothpick comes out clean.

 

 

Pumpkin Spice Latte Brownies

Pumpkin brownies, layered with Pumpkin Spice Oreo cookies, and a no bake coffee cheesecake is a delicious way to celebrate fall. Thank you Inside Brucrew Life

1 brownie mix (for a 9x13 pan)

1 - 15 ounce can pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

2 Tablespoons instant coffee granules

1 - 3.4 ounce box instant vanilla pudding

1 - 8 ounce cream cheese, softened

3 cups Cool Whip, divided

24 Pumpkin Spice Oreo cookies

1/2 cup cooled coffee

• Combine the brownie mix, canned pumpkin, cinnamon, and nutmeg until mixed. 
• Spread in a greased 9x13 baking dish. 
• Bake at 350 degrees for 30 minutes. 
• Remove and cool completely.
• Whisk together the milk and instant coffee. 
• Whisk in the pudding mix.
• Beat the cream cheese until creamy. 
• Add the pudding and beat again. 
• Stir in 2 cups of Cool Whip. 
• Spread half the pudding mixture over the cooled brownies.
• Dip the Oreo cookies in the cooled coffee and layer over the pudding mixture. 
• Cover the cookies with the remaining pudding mixture. 
• Top with the remaining Cool Whip. 
• Refrigerate at least 4 hours or overnight. 
• Sprinkle with cinnamon before serving. 
• Store in a sealed container in the refrigerator.

Pumpkin Kiss Blondies

Quick and easy. Spiced up with a touch of nutmeg and cinnamon, these light blondies have Hershey’s pumpkin spice kisses inside them. Thank you Roxana's Home Baking

8 tbsp (113 grams) room temperature butter
1/3 cup (65 grams) brown sugar
2 large eggs
1 cup (120 grams) Whole Wheat Pastry Flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
8-10 Hershey's pumpkin spice kisses
2 oz white melting chocolate candy
2-3 Hershey's pumpkin spice kisses

• Heat the oven to 350F. 
• Line an 8X8 baking pan with parchment paper and set aside.
• Cream the butter with the sugar until light and fluffy, for about 2-3 minutes
• Add the two eggs, one at a time, mixing well after each addition.
• In a separate bowl sift the flour with the baking powder, cinnamon and nutmeg.
• Slowly add the flour mixture to the wet ingredients. 
• Stir to combine.
• Pour the batter into the prepared pan and add the pumpkin spice kisses, pressing gently.
• Bake for 23 minutes and leave to cool completely in the pan.
• When cooled, melt the white chocolate candy 
• Spread over the blondies and grate the remaining pumpkin kisses on top

Peanut Butter Cookie Dough Topped Brownies

Fudgy homemade brownies topped with a thick layer of creamy peanut butter cookie dough and colorful candy. Thank you Roxana's Home Baking

 

3/4 cup butter
6 oz chocolate chips
1 1/2 cups sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup all purpose flour

4 oz cream cheese, room temperature
2/3 cup creamy peanut butter
2 tablespoons butter, room temperature
1/2 cup powdered sugar
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups quick cooking oats
pinch of salt
1/4 cup almond meal
1/2 to 3/4 cup Reese's peanut butter candy

• Heat the oven to 350F.
• Line a 9X9" baking pan with parchment paper. 
• Set aside.
• In a heat proof bowl, add the butter and chocolate. 
• Microwave for about 1 minute, stir and microwave few seconds more until melted. 
• Stir to combine.
• Pour the melted chocolate into a mixing bowl. 
• Add the sugars and start mixing
• The mixture will seem granulated, but do not panic.
• Add the vanilla extract and the eggs, one at a time, mixing well after each addition.
• Stir in the flour and mix until just combined.
• Pour the brownie batter into the prepared pan and bake in preheated oven for 30 to 33 minutes.
• Remove from the oven and cool completely.
• To make the peanut butter cookie dough, add the cream cheese, peanut butter and butter to a mixing bowl. 
• Beat until light and fluffy
• Beat in the sugars.
• Stir in the vanilla extract, oats and almond meal.
• Spread the peanut butter cookie dough over the cooled brownies and top with colorful candy.
• With a sharp knife cut the dessert into 16 or 20 bars.

Chocolate Cherry Marshmallow Brownies

Easy and eye catching..just in time for Valentines Day. Thank you Loves Bakes Good Cakes

2 cups granulated sugar 
1 cup (2 sticks) butter, melted 
4 eggs 
1 cup all-purpose flour 
1 cup baking cocoa 
2 tsp. baking powder 
½ tsp. salt 
2 cups miniature marshmallows 
1 jar (10 oz.) maraschino cherries, drained well and chopped 
½ cup semi-sweet chocolate chips 
2 tbsp. heavy whipping cream

• Preheat oven to 350°F. 
• Spray a 9x13-in. baking pan with cooking spray and set aside.
• In a large bowl, cream the sugar and butter. 
• Add the eggs and beat until thoroughly combined. 
• In a separate medium bowl, combine the flour, cocoa powder, baking powder and salt. 
• Gradually add to the creamed mixture.
• Pour and spread the mixture evenly into the prepared pan. 
• Bake for 28 minutes. 
• Remove from the oven and sprinkle with the marshmallows. 
• Bake an additional 2 minutes or until the marshmallows are softened, but not browned.
• Remove from the oven. 
• Sprinkle with cherries and allow to cool on a wire rack. 
• In a microwave-safe bowl, melt the chocolate and cream. 
• Stir until smooth. Drizzle chocolate over brownies. 
• Let stand until chocolate is set! 
• Cut into squares.

 

Orange Brownies

Thank you Welcome Home

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup unsalted butter, softened
4 eggs, room temperature
1-1/2 teaspoons vanilla extract
2 teaspoons pure orange extract
1 teaspoon grated orange zest

• Preheat oven to 350 degrees F. Grease a 13 x 9 inch pan.
• Stir together flour, sugar and salt in a bowl. 
• Add butter, eggs, vanilla, orange extract and orange zest. 
• Using a handheld electric mixer, beat until well blended. 
• Pour batter into prepared pan and bake for 30 minutes or until light golden brown and set. 
• Remove from oven. 
• Spread the Orange Cream Cheese Frosting over completely cooled brownies. 
• Cut into squares 

Creamsicle Cream Cheese Icing

1 (8 oz.) package cream cheese, softened
4 Tablespoons softened butter
3 cups confectioners sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
½ tsp. orange extract

• In a large bowl, blend cream cheese with butter until smooth with a hand-held electric mixer. 
• Add in 3 cups confectioners sugar 1 cup at a time, orange zest, orange juice and orange extract whip until well blended.

Mint Chocolate Chip Brownies

Thank you My Baking Addiction

12 tablespoons unsalted butter
1 1/2 cups granulated sugar
2/3 cup dark cocoa powder {I used Hershey's Special Dark}
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup dark chocolate mint chips; divided use

• Preheat oven to 350 degrees F.
• Line an 8x8 baking pan with parchment and spray with non-stick cooking spray; set aside.
• Set a medium sized saucepan over medium heat and warm the butter until melted.
• Add the granulated sugar and stir well.
• Remove pan from heat and whisk in the cocoa powder.
• In a separate bowl, lightly beat the eggs and vanilla.
• Pour the chocolate mixture into the bowl and whisk in with the eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix.
• Fold in 3/4 cup of mint chocolate chips.
• Pour batter into the prepared baking pan and smooth top with an offset spatula.
• Evenly distribute the remaining 1/4 of mint chocolate chips across the top of the brownies.
• Bake at 350 degrees F for 30-35 minutes.
• Take care not to over bake. Cool completely.

Mighty Peanut Butter Coconut Brownies

Fudgy bottom, creamy sweet PB layer and crunchy top. Thank you Hungry Little Girl

The Brownie:
3 eggs
1 1/4 cups sugar
1/2 cup canola oil
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

The PB Layer:
3/4 cups crunchy peanut butter
1 1/2 cups graham cracker crumbs
1 cup powdered sugar
1/4 cup milk

Also:
6 ounces semi-sweet chocolate chips
1/2 cup unsweetened coconut flakes

• Preheat your oven to 350 F
• Line the bottom of a 8 inch brownie pan with parchment paper
• In a large bowl combine eggs, sugar, oil and vanilla
• Beat until smooth
• Add flour, salt and cocoa powder
• Fold in until well combined (it is best for the brownie texture to do this with a spatula)
• Pour batter into brownie pan and bake for 25 minutes (until stick comes out with wet crumbs on it - do not over bake it!)
• Let cool completely in baking pan

• In a medium bowl combine peanut butter, cracker crumbs, powdered sugar and milk until smooth
• Spread over cooled brownie
• Melt chocolate chips in the microwave and spread over PB layer
• Sprinkle coconut flakes on top and place in fridge until set

Take out of the fridge 15 minutes before serving so the chocolate topping is easier to cut

Lemon Brownies

Lovely. Thank you Rita's Recipes

3/4 C flour

3/4 C sugar

1/4 t salt

4oz unsalted soft butter

2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)

1/2C powdered sugar

1 T lemon juice

additional lemon zest

• Combine the flour, sugar and salt in a large bowl.
• Mix in the softened butter.
• In another bowl whisk the eggs with  the lemon juice and zest.
• Add to the larger bowl and mix well.
• Pour into prepared 8X8 brownie pan.
• Bake at 350 for 25 minutes.
• You can double the recipe and bake in a 9X13 pan for 30 minutes.
• Remove and let cool
• Stir together sugar, lemon juice and zest, then glaze

Twix Brownies

The Twix cookie layer added just the right amount of crunch. Thank you My Baking Addiction

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Fun Size Twix Bars, each cut into thirds
10 individually wrapped caramel candies (I used Kraft)
2 tablespoons heavy cream

• Preheat oven to 350 degrees
• Line an 8×8 inch baking pan with foil and spray with non stick cooking spray.
• Microwave chocolate and butter in a large bowl microwave-safe bowl at medium for 3-4 minutes or until butter is melted.
• Stir until chocolate is melted. 
• Whisk in sugar, eggs, vanilla and salt. 
• Gradually add in flour; stir until just combined.
• Spread 1/2 the batter into prepared pan. 
• Add an even layer of chopped Twix candy bars and cover with remaining 1/2 of brownie batter. 
• Bake for 30-35 minutes; do not over bake.
• Remove to cooling rack to cool completely. 
• Just before serving, cut brownies and prepare the caramel sauce.
• To make the caramel, place the caramels and heavy cream in a microwave-safe bowl. 
• Microwave on 50% power in 30-second increments until the caramels begin to melt 
• Stir frequently. 
• Continue warming and stirring the caramels until you have a smooth, creamy mixture. 
• Drizzle over each brownie and serve immediately.
• The brownies are very fudgy, make sure you allow them to cool completely before cutting into them.

.

Gooey Red Velvet Brownie Cake

So deliciously fudgy. Thank you Beyond Frosting

6 oz Chocolate (dark or white)

3 tbsp Heavy whipping cream

1 Box Red velvet cake mix

(plus ingredients on the box- egg, oil, water)

1 Box Fudge brownie mix

(plus ingredients on the box- egg, oil, water)

1 jar (14 oz) Sweetened condensed milk

1 pk (8oz) Cream cheese

• Preheat oven to 350° F.
• In a microwave-proof bowl, combine chocolate chips and heavy whipping cream. 
• Microwave for 45 seconds - 1 minute. 
• Remove from microwave and immediately start whisking until chocolate mixture is smooth. 
• Allow to cool for about 15 minutes. 
• Refrigerate until slightly firm 30-45 minutes.
• In a mixing bowl, combine red velvet cake mix with ingredients list on the box. 
• Mix well until all ingredients are combined. 
• Pour batter into a 9”x13” pan.
• In a mixing bowl, combine brownie mix with ingredients listed on the box. 
• Mix well until all ingredients are combined. 
• Pour brownie batter over top of red velvet batter.
• Bake in preheated oven for 25-30 minutes. 
• Remove from oven and allow cake to cool for at least 15 minutes.
• While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• Pour can of sweetened condensed milk over the top of cake 
• Allow it to absorb in the cake until cake is cooled. 
• Let set until completely cooled.
• While cake is cooling, prepare the chocolate cream cheese topping.
• Remove hardened chocolate from refrigerator and combine in a mixing bowl with cream cheese. 
• Beat on medium speed for a few minutes until well combined.
• Add whipped cream and mix until incorporated. 
• Refrigerate cheesecake frosting until ready to serve. 
• Spread over top of cake.
• After adding the cheesecake frosting, the cake must be refrigerated.