Tag: brownie

Jody Tries A Trifle

For a cool summer treat with your iced coffee, try this simple, sweet dessert….

Coffee Brownie Trifle

Ingredients

1 batch of your favorite brownie recipe (13×9 size), cooled, cut into 1/2-inch cubes

1 cup brewed strong coffee (any variety), cooled, divided

1 pkg. (8 oz.) cream cheese, softened

1 cup cold milk

1 pkg. (3.9 oz.) chocolate instant pudding

2 cups thawed whipped topping

1 cup fresh raspberries

Directions

Toss brownie cubes with 1/4 cup coffee

Beat cream cheese and remaining coffee in large bowl with whisk until well blended. Gradually beat in milk. Add dry pudding mix; beat 2 min.  Stir in whipped topping.

Place half the brownies in 3-qt. serving bowl; top with half the pudding mixture. Cover with layers of berries, remaining brownies and remaining pudding mixture. Refrigerate 1 hour. Garnish with additional raspberries before serving if desired.

Enjoy with your favorite cup of coffee or iced coffee!

Jody Victor

Jody Tries Mocha Sweethearts

Here’s a great mocha dessert for the whole family on Valentine’s Day or any day….

Chocolate & Mocha Sweethearts

Ingredients

4 squares unsweetened baking chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups sugar

4 eggs

1 tsp vanilla

1 cup flour

1/2 cup Suisse Mocha Cafe flavored instant coffee, or any other flavor

6 squares semi-sweet baking chocolate

Directions

Heat oven to 350 degrees F.

Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of b rownie hearts in chocolate. Refrigerate until chocolate is firm. Enjoy!

Jody Tries Cappuccino Brownies

Cappuccino Cream Cheese Brownies

Here’s a recipe from scratch that will taste great with your after-dinner coffee!

Ingredients

4 squares Unsweetened Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2-1/3 cups sugar, divided

5 eggs, divided

3 Tbsp. instant coffee, any variety

1 tsp. vanilla

1-1/4 cups flour

1 pkg. (8 oz) cream cheese, softened

2 Tbsp. Flour

1/2 tsp. ground cinnamon

Directions

Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on High 2 minutes or until butter is melted. Stire until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13×9-inch baking pan.

Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize.

Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do Not Overbake. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator. Enjoy with coffee!

Jody’s Coffee Brownies

Coffee and Cookie Brownies

Ingredients

1  16.5 to 18-oz pkg refrigerated sugar cookie dough

2  eggs lightly beaten

1  19.5 ox pkg milk chocolate brownie mix

1/2 cup cooking oil

1/3 cup coffee liqueur or cooled strong coffee

1  cup semisweet or bittersweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan, set aside.

2. In a large bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

3. Bake for 40  minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

Jody’s Mocha Cheesecake Brownies

Ingredients

1 pkg. (19 to 21 oz.) brownie mix (13×9-inch pan size)

1/2 cup applesause

3 egg whites, divided

1/4 cup water

2 Tbsp. Instant Coffee

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar

1/4 cup flour

Directions

Heat oven to 350 degrees F.

Mix instant coffee with water in medium mixing bowl. Add brownie mix, applesauce and 2 egg whites – mix until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

Beat cream cheese, sugar, flour, and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.

Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely before cutting into bars. Makes 32 servings.