Reviewed: Aug. 9, 2009

My boyfriend and my roommate gave these two thumbs up, and I loved them because they were easy, but different from what I normally make. I used regular sized muffin tins, since I don't own the minis, but that worked just fine, and since I didn't have instant coffee I replaced the water with brewed coffee. I also took another reviewers suggestion and followed the recipe off of the box for the egg/oil/water ratio instead of this one. These were ooey-gooey-yummy, and my only complaint was that the coffee taste was barely there--next time I will brew much stronger coffee.

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Erika Farmer

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2008

This is a beautiful recipe. I only had a small pan for the mini muffins and used another small cake pan for the rest of the batter. The one thing I used was strong coffee instead of instant. It's really important not to overbake this recipe. I did, but what I did to fix it was poke lots of hole in it and pour coffee liquor over it. It was absolutely delicious! A keeper and soooooooooooo easy!

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Catherine from Surrey, BC

Cooking Level: Expert

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Reviewed: Jan. 26, 2008

I have made this recipe 2x and I am done. I had a difficult time getting them out of muffin tin each time and they were hard. I pulled them out when the toothpick was clean. I used coffee instead of water and also used 2 tbls international coffee swiss mocha. I ended up frosting them to make them a little more appetizing.

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ALEXJULIAJACKSMOM

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Reviewed: Dec. 17, 2007

These were mediocre, in my opinion. They are certainly easy to throw together and I suppose they are a nice spin on a box brownie. The flavor was average.

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Leslie

Cooking Level: Intermediate

Home Town: Ambridge, Pennsylvania, USA

Living In: Hickory, Pennsylvania, USA

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Reviewed: Dec. 15, 2007

I added vanilla and m&m's. Made them late last night, and they're just about all gone =)

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Kiera

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 2, 2007

Really good. Instead of dusting with confectioners' sugar, I used a coffee icing of 1/8 teaspoon instant coffee crystals, 1 cup powdered sugar, and enough whipping cream to make an icing consistency.

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HANSENJK

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Nov. 19, 2007

These turned out wonderfully with a true cappucino flavor. I did not have powder so I dissolved instant coffee in the water (used hot tap water), strong brewed coffee would work as well in place of the water/powder. They have a nice presentation when dusted with powdered sugar and the paper did not stick to the brownie when peeled. This recipe is a keeper.

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Martha

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Reviewed: Oct. 6, 2007

My brownie mix was a tad bigger than it called for. This made two batches in the mini muffin pan. It is kind of time consuming, but they make for great presentation. I used 2 Tbsp. of instant coffee. I would like more of a coffee flavor, but if you put any more in there, I think it would taste burnt. I'm taking these to our church's Fall Festival. Thanks!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Aug. 16, 2007

tasted like chocolate muffins, not fudgy brownies. would like more coffee flavor, too.

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Misha

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Reviewed: Aug. 9, 2007

You can also replace the water with extra strong coffee....if you don't have instant on hand.

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beachlife

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Reviewed: Jan. 23, 2007

Very good, however I think they would taste just as good made like brownies and it would be less work and expense...

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Lizard

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Reviewed: Jan. 16, 2007

These were great and super easy! I will make them again. Only one change...I added 2T. of coffee. But I also had a larger size box of brownie mix.

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Angela

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Reviewed: Dec. 26, 2006

very tasty & easy to make! i used 2 tablespoons of coffee & made my bon~bons a little larger then written (for 3 dozen), baking them an additional 2 minutes. many thanks laura!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 23, 2006

Excellent. Brought to the office and had rave reviews. Made as the recipe states except I put a small amount of icing on top.

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HOPHOP1125

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Reviewed: Dec. 4, 2006

I did a trial run with this recipe. Let me tell you, they are excellent and if you need a caffine fix, pop two in your mouth and your off ...lol

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Katie

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Reviewed: Sep. 26, 2006

I doubled this recipe and made them for church and they were a big hit! They are yummy and would be great just baked in a pan, also. Take them out of the oven a tiny bit underdone, or they get too dry.

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Sharon W.

Cooking Level: Expert

Home Town: Morgan City, Alabama, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Aug. 14, 2006

Wow! I baked these for a gathering and they were gone in minutes. I made mine in the same pan but without the liners. Worked perfect and tasted great. Dusting them with 10x put the final touch, don't leave that out! Thanks for the recipe

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Stephanie W.

Cooking Level: Expert

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Jul. 29, 2006

These were awesome. Everyone loved them. We made them as described and also with the vanilla hazelnut cappucino mix. They were both excellent. We will definitely make this again. Also, it's better to underbake them. Then you get a nice mushy center.

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Parco Moon

Cooking Level: Expert

Home Town: Athens, Georgia, USA

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Reviewed: Jun. 23, 2006

These are simple and easy to make. I followed the recipe as written and thought they were a great hit. Because I am not a coffee fan I used the amount of coffee called for. Even a non-coffee drinker will like them.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Mar. 15, 2006

A very easy way to liven-up brownie mix. These are a huge hit with everyone who tries them and taste like they were more difficult to make than they are.

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JENACE

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