ombine sugar, butter, cocoa, ground coffee, and salt in a large
ell blended. Place the instant coffee granules in a bowl and
alnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well
cup whiskey; stir in coffee crystals.
Add flour mixture
inutes. Stir in the instant coffee and vanilla.
Gently fold
In a large mixing bowl, combine egg, brownie, cooking oil, coffee liqueur or coffee, coffee or water, milk chocolate pieces, white chocolate baking pieces, semi-sweet chocolate pieces and the nuts.
Stir just until combined.
Spread in a greased 13 x 9 x 2-inch baking pan.
Bake in a 350\u00b0 oven for 30 minutes.
Cool completely in pan on a wire rack.
Cut into bars.
Makes 36 brownies.
In large mixing bowl, combine egg, brownie mix, cooking oil, coffee liqueur or coffee, coffee or water, milk chocolate pieces, white baking pieces, semi-sweet chocolate pieces and the nuts.
Stir until just combined.
Spread in a greased 13x9x2 inch baking pan.
Bake in a 350 oven for 30 minutes.
Cool completely in pan on a wire rack.
Cut into bars.
Lightly grease a 13x9x2 inch baking pan and set aside.
Stir in cinnamon to brownie mix in bowl.
Then add egg, oil, and coffee liqueur (use in place of usual water). Stir walnuts into batter.
Spread batter into prepared pan.
Bake for 30 minutes at 350.
Let cool in pan on a wire rack.
Drizzle melted chocolate in a zigzag pattern over cooled brownies.
Cut into bars.
asket to fit coffee maker.
Pour cold
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
br>Whisk the eggs and coffee into the chocolate mixture. Add
Preheat oven to 375\u00b0F
Grease an 8 inch square pan.
Sift together flour, baking powder, salt and coffee.
Melt chocolate with butter in microwave; cool.
In bowl, beat eggs with sugar until light and fluffy; add to chocolate mixture; blend well.
Stir four mixture into chocolate mixture until blended.
Add vanilla and nuts and gently mix.
Pour into prepared pan.
Bake 25 minutes or until center springs back when light pressed.
Heat brown sugar and butter in saucepan until butter melts. Dissolve coffee in hot water and add to mixture.
Cook.
Beat in eggs and vanilla.
Stir in flour, baking powder and salt.
Stir in chocolate chips and pecans.
Spread mixture into a greased 8 x 11-inch pan.
Bake 25 to 30 minutes at 350\u00b0.
Do not overbake.
Combine the ground coffee and water and let soak overnight.
Strain the coffee grounds (keeping the water!).
Combine the blender ingredients in a blender (adding desired amount of ice if you want) until blended well.
If you don't use ice in the blender, serve over ice.
Variations:.
Substitute an ice cream sandwich or two instead of milk.
Substitute frozen soy milk for ice and milk.
Add a little Kahlua or Baileys.
set aside.
Combine the coffee powder with the water; set
Prepare brownies according to package directions for \"cake-like\" brownies. Allow to cool.
Dissolve instant coffee in a tablespoon of hot water. Mix together with milk, puddings and cool whip. Spread on top of brownies. Sprinkle heath bar pieces on top.
Keep refrigerated.
In a large mixing bowl, combine the flour and sugar. In a heavy saucepan, combine butter, shortening, coffee or water, and cocoa. Stir and heat to boiling. Pour boiling mixture over flour and sugar in the mixing bowl. Add, buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 X 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting.
ntil almost clean.
Let brownies cool.
Melt 3/4
eparate bowl, stir together the coffee, soy milk, and vegetable oil
13 and had thicker brownies).
In a heat-proof