Ever wonder how to get all your vices in one bite?
We've got the answer — these fudgy and fantastic Triple Chocolate Coffee Brownies. Yes, it's mocha madness with these moist brownies chock full of brewed coffee, the trinity of chocolate (milk, semi-sweet and white chocolate) and chunks of chopped Oreo cookies. If that doesn't sell you on these blissful brownies, consider that they're topped with a creamy coffee frosting!
1½ cups butter, melted
1½ cups sugar
1½ cups brown sugar
4 eggs
¼ cup coffee, cooled
1 tsp vanilla extract
1½ cups flour
1 cup cocoa powder, sifted
1 tsp baking powder
½ tsp kosher salt
1 cup chopped Oreo cookies
1 cup chopped milk chocolate
1 cup semi sweet chocolate chips
1 cup white chocolate chips
Coffee Frosting
¼ cup butter, softened
2 cups icing sugar
2 tbsp strong brewed coffee, cooled
1 tsp vanilla extract
Directions
For the brownies, preheat oven to 325ºF. Coat a 13x9-inch baking pan with non-stick cooking spray. Line the pan with parchment paper. In a large bowl, whisk melted butter, sugar and brown sugar until combined. Add eggs, coffee and vanilla extract and continue to whisk until smooth. Add flour, cocoa powder, baking powder, salt, Oreo cookies, milk chocolate, semi-sweet chocolate and white chocolate, stirring just until flour has disappeared. Spread into prepared pan and bake for 45 minutes. Remove from oven and let cool completely. Once cool, refrigerate for 2 hours before frosting. For the coffee frosting, using an electric mixer, cream butter and icing sugar on low to combine. Add coffee and vanilla extract and continue to mix on medium speed until reaches a smooth and desired spreading consistency.
Spread frosting on cooled brownies.
Yield: 25-30 brownies
For more super fast and fudgy squares, whip up batches of these Peanut Butter Brownies and these Fudgy Mint Brownies.
Preheat oven to 350ºF. Coat a 13x9-inch baking pan with non-stick cooking spray. Place parchment paper along the bottom for easy removal of the cake. For the cake, using an electric mixer, cream together vegetable shortening and sugar for 2 minutes. Beat in eggs one at a time and add vanilla extract and lemon zest. Continue to beat for 2 minutes more. Add flour, baking soda, salt, buttermilk, and lemon juice. Beat for 2 minutes more on medium speed. Pour batter into prepared pan and bake for 22 minutes, until cake springs back when gently touched. Cool completely before cutting into shapes and frosting. For the frosting, using an electric mixer, cream together butter and shortening. Add icing sugar on low speed until well combined. Add vanilla extract and milk, mix until smooth and desired spreading consistency. To assemble, cut cake into the shape of a Popsicle. You should be able to get 5 or 6 popsicles depending how large you want them. Cut each Popsicle in half vertically (from top to bottom) and fill with vanilla frosting. Replace the top half of the cake onto the frosted cake. Ice the top and sides with vanilla frosting. Place a wooden Popsicle stick into the bottom of each cake and cover each one entirely with sprinkles.
Directions
For chocolate bottom layer, line 12 muffin cups with paper liners and coat with non-stick cooking spray. In a small saucepan, heat ¼ cup cream over medium heat just until hot. Remove from heat and whisk in 1 cup chopped semi-sweet chocolate. Distribute melted chocolate evenly between muffin cups and refrigerate for 15 minutes to allow the bottom chocolate layer to harden. For the peanut butter layer, in a microwave-safe dish, melt peanut butter and butter together. Stir in graham cracker crumbs, sugar, vanilla extract and salt. Place a few tablespoons of peanut butter mixture over hardened chocolate, filling the muffin cup ¾ of the way up. Refrigerate for 15 minutes more to harden. For the top layer of chocolate, in a small saucepan, heat ¼ cup cream over medium heat just until hot. Remove from heat and whisk in ¾ cup chopped semi-sweet chocolate. Distribute melted chocolate on top of the peanut butter layer. Garnish with caramelized peanuts. Chill until firm, at least 30 minutes before serving. For the caramelized peanuts, combine peanuts, sugar and water in a small saucepan over medium heat. Stir continuously, until peanuts turn an amber color without burning them. Remove from heat, spread out on parchment paper, sprinkle with salt and let cool. Break into pieces and garnish peanut butter cups.
Yield: 12 peanut butter cups
Nutty for peanut butter? Try this Frozen Peanut Butter Pie and these Fudgy Peanut Butter Brownies!
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