Bittersweet Brownies

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 31%
  • Fat: 5.8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 29.3g
  • Fiber: 1.2g
  • Cholesterol: 25mg
  • Iron: 1.1mg
  • Sodium: 107mg
  • Calcium: 26mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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