Mocha Frosted Brownies

I love the combination of coffee and chocolate and I think you will too! The frosting on these are incredible!

Mocha Frosted Brownies

For the brownies…
2 large eggs
1 3/4 cup white granulated sugar
2 teaspoons pure vanilla extract
12 tablespoons unsalted butter, melted
1 1/4 cups white all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon salt

For the frosting…
1 stick unsalted butter, melted
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
5 tablespoons brewed coffee, cooled
4 cups powdered sugar

Start by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil. Spray with non-stick cooking spray containing flour.

In a large bowl combine the large eggs with the white granulated sugar and pure vanilla extract. Once combined, add in the melted unsalted butter and stir well.

Add in the white all-purpose flour, unsweetened cocoa powder, instant coffee granules, baking powder and salt all at once and stir until everything is just combined.

Pour into prepared pan and smooth out the top. Bake in preheated oven for 33 minutes. Remove and allow to cool before frosting.

To make the frosting combine the melted unsalted butter with the unsweetened cocoa powder and pure vanilla extract. Add in the salt and brewed coffee. Beat in the powdered sugar. If the frosting needs to thin a little bit, add in slightly more brewed coffee until the frosting reaches your desired consistency. This frosting should be thick but still spreadable.

Once the cooled brownies are frosted, chill them in the refrigerator for the brownies and frosting to slightly firm up and therefore will be easier to cut.

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Microwave Chocolate Fudge

Quick, easy and delicious! Try it!

Microwave Chocolate Fudge

4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, diced
1/4 cup chocolate milk
2 teaspoons pure vanilla extract

Line a loaf pan with plastic wrap or aluminum foil. Lightly spray with non-stick cooking spray.

In a large, microwave safe bowl, place the powdered sugar and unsweetened cocoa powder. Whisk together well with a whisk until combined and lump free.

Add in the diced unsalted butter and the chocolate milk.

Place in microwave and microwave on high for 90 seconds.

Remove and stir. Add in pure vanilla extract and stir together.

Place back in microwave for 30 seconds.

Remove and stir. Add up to 3/4 cup more powdered sugar to reach desired consistency.

Pour into prepared pan and smooth out the top.

Place in the refrigerator to chill for no more than 60 minutes.

Remove, unmold and cut into pieces.

Yet Another Chocolate Chip Cookie Recipe

I love the title of these, almost as much as I love the actual result! Who needs “yet another chocolate chip cookie recipe?” ME!

Yet Another Chocolate Chip Cookie Recipe

2 sticks unsalted butter, melted and cooled
1 cup white granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3 cups white all-purpose flour
2 cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line several baking sheets with parchment paper.

In a large bowl combine the melted unsalted butter with the white granulated sugar and packed light brown sugar until smooth and creamy.

Beat in the large eggs and pure vanilla extract. Add in the baking soda and salt and beat together to combine.

Gently fold in the white all-purpose flour.

Drop cookie dough by rounded tablespoons, about 2 inches apart, onto the prepared cookie sheets.

Bake, one sheet at a time, in preheated oven for 12 minutes.

Remove and allow to cool slightly.

Southern Style Chocolate Bundt Cake

Who does not love a good southern style Bundt cake? This one is a favorite!

Southern Style Chocolate Bundt Cake

1 package Devil’s Food cake mix
1 small box instant chocolate pudding mix
3/4 cup vegetable oil
1/2 cup warm water
4 large eggs, slightly beaten
1/2 heaping cup sour cream
3/4 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray containing flour.

In a large bowl whisk together the Devil’s Food Cake Mix with the chocolate instant pudding mix.

Add in vegetable oil, warm water and slightly beaten eggs. Mix together with a fork. Add in the sour cream and mix together well with a spatula.

Add in the semi-sweet chocolate chips.

Pour batter into prepared pan and smooth out the top. Lightly hit the pan on the counter a few times to loosen air bubbles.

Bake in preheated oven 47 minutes.

Remove and allow to cool for 10 minutes.

Run a knife around the outside of the cake and flip out onto serving plate.

Chocolate Chip Pound Cake

One of my favorite recipes!

Chocolate Chip Pound Cake

4 large eggs
1 1/2 cups water
2 teaspoons pure vanilla extract
1 package yellow cake mix
1 small box instant vanilla pudding mix
1 small box instant chocolate pudding mix
1 stick unsalted butter, melted
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray containing flour.

In a large bowl whisk together the large eggs with the water and pure vanilla extract. Whisk in the cake mix and both boxes of instant pudding mix.

Combine together the melted unsalted butter and vegetable oil. Add this a little at a time to the batter, beating constantly.

Fold in the semi-sweet chocolate chips.

Pour evenly into prepared Bundt pan and smooth out the top. Gently tap on counter several times to remove any air bubbles.

Bake in preheated oven 65 minutes.

Remove and allow to cool 10 minutes.

Gently run a knife around the outsides of the cake and flip out onto a serving plate.

Serve warm. Store leftovers, covered, in the refrigerator for up to 48 hours.