Bittersweet Brownies

Bittersweet Brownies Recipe
Photo: Cooking Light
The highlight of fudgy brownies is their crisp sugar crust on top. Instant espresso intensifies the chocolate flavor for this not-too-sweet dessert.

Yield:

16 servings (serving size: 1 brownie)

Recipe from

Nutritional Information

Calories 171
Caloriesfromfat 31 %
Fat 5.8 g
Satfat 3.4 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 2.5 g
Carbohydrate 29.3 g
Fiber 1.2 g
Cholesterol 25 mg
Iron 1.1 mg
Sodium 107 mg
Calcium 26 mg

Ingredients

1/4 cup boiling water
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
1/4 cup bittersweet chocolate chips
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
2 teaspoons powdered sugar (optional)

Preparation

Preheat oven to 350°.

Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Note:

Jeff Gremillion,

June 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note