RECIPE TITLE "Fudgy Chocolate Brownies Recipe"
Source: Cooking Light magazine,
Courtesy of: Cooking.com
Yield: 16 servings--- easy
Instant coffee in the batter intensifies the chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.
1 cup sugar
2 large eggs
1 tablespoon hot water
2 teaspoons instant coffee granules
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/4 teaspoon salt
1 tablespoon powdered sugar (optional)
Preheat oven to 325 degrees F.
Place sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale (about
5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, butter, and vanilla extract to sugar mixture; beat at low speed until combined.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick).
Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 325 degrees F for 23 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Garnish brownies with powdered sugar, if desired.
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
| Nutrition Facts
16 servings (serving size: 1 brownie)
Facts per Serving
Calories: 121 Fat: 4g Carbohydrates: 21g
Cholesterol: 34mg Sodium: 75mg Protein: 2g
Fiber: 1g % Cal. from Fat: 30% % Cal. from Carbs: 69%
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