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Home > Recipes > Mocha Brownie Bars

Mocha Brownie Bars Recipe

Mocha Brownie Bars
  • Intermediate

Find Similar Recipes:

Brownies x Bars x Intermediate x HERSHEY’S Cocoa x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 130 -
Calories from Fat 0 -
Total Fat 7g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1/4 cup coffee liqueur or 2 teaspoons powdered instant coffee dissolved in 1 tablespoon warm water
  • 2 eggs
  • 1 cup all-purpose baking mix
  • 1/2 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (optional)
  • MOCHA FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Stir together butter, sweetened condensed milk, liqueur, eggs, baking mix, cocoa and vanilla in large bowl; mix well. Stir in nuts, if desired. Spread batter in prepared pan.

3. Bake 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with MOCHA FROSTING. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.

MOCHA FROSTING

3 tablespoons butter or margarine

3 tablespoons HERSHEY'S Cocoa

1 tablespoon warm water

1 tablespoon coffee liqueur or 2 teaspoons powdered instant coffee

dissolved in 1 tablespoon warm water

1-1/2 cups powdered sugar

1. Melt butter in small saucepan over low heat. Stir in cocoa, water and liqueur. Remove from heat.

2. Gradually add powdered sugar, beating until of spreading consistency. Add additional warm water if needed.

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  • 5 stars

    10/9/2011

    Delicious

  • 5 stars

    10/19/2012

    Perfect mocha flavor. Personal changes: I used Special Dark cocoa instead; and coffee grounds (1/2T brownie; 1 1/4 tsp frosting) for the liqueur...easy and delicious recipe.

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