Mocha Ribbon Dessert – a delicious recipe with eggs, Coffee, vanilla, 'S Bittersweet Chocolate, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Beat eggs, 1 Tbsp.
3
instant coffee and vanilla in bowl with whisk until blended.
4
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
5
or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
6
Add sugar; mix well.
7
Blend in egg mixture.
8
Stir in flour and nuts; spread into 9-inch square baking pan sprayed with cooking spray.
9
Bake 20 to 25 min.
10
or until toothpick inserted in center comes out with fudgy crumbs.
11
(Do not overbake.)
12
Cool completely in pan on wire rack.
13
Mix milk and remaining instant coffee in large bowl with whisk until blended.
14
Add pudding mixes; beat 2 min.
15
Let stand until thickened.
16
Spoon over brownie in pan; cover with COOL WHIP.
17
Refrigerate 4 hours.
1116
kcal
Calories
45
g
Fat
103
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 eggs, 3 Tbsp. MAXWELL HOUSE Instant Coffee, divided Walgreens $6.99 thru 02/06, 1 tsp. vanilla, 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, and more.
Yes, Mocha Ribbon Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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