3 recipes found
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
Sift flour, cocoa, and salt together in a bowl. Set aside.
Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
Mix brownie mix, cocoa powder, brown sugar, confectioners' sugar, cinnamon, cloves, nutmeg, allspice, and ginger together in a bowl.
Stir butter and coffee together in a bowl; allow to cool for 5 minutes. Stir sour cream and vanilla extract into butter mixture; stir into brownie mix mixture and add egg. Stir 25 times with a wooden spoon until batter is smooth; fold in chocolate chips and stir 25 more times. Pour into the prepared baking dish.
Bake in the preheated oven until edges start to pull away from the sides, 20 to 30 minutes. Cool brownies before cutting.
Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.