BAKERS MOCHA BROWNIE SWEETHEARTS

[cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_image align=”none” link=”https://www.bv.bm/wp-content/uploads/2019/02/mOCHA-BROWNIE-SWEETHEARTS.jpg” animation_delay=”0″]3238|https://www.bv.bm/wp-content/uploads/2019/02/mOCHA-BROWNIE-SWEETHEARTS.jpg|full[/cmsms_image][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]

Recipe description. Mouse over and click the pencil to add copy.

[/cmsms_text][/cmsms_column][/cmsms_row][cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]

pkg. (4 oz.) BAKER’S Unsweetened Chocolate, broken into small pieces

3/4 cup butter or margarine

cups sugar

eggs

tsp. vanilla

cup flour

1/2 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha

 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.)

 

[/cmsms_text][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]

Directions:

Heat oven to 350°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 and mixture is well blended. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; mix well. Pour 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. Discard scraps or reserve for another use. (See tip.)
Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts, 1 at a time, into melted chocolate; place, dipped sides up, on plate. Refrigerate until chocolate glaze is firm.

[/cmsms_text][/cmsms_column][/cmsms_row]

Leave a Reply

Your email address will not be published. Required fields are marked *