Fudgy Brownies

Fudgy Brownies Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Adding instant coffee to the batter intensifies these brownies' chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.

Yield:

16 servings (serving size: 1 brownie)

Recipe from

Nutritional Information

Calories 121
Caloriesfromfat 30 %
Fat 4.1 g
Satfat 2.3 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 20.6 g
Fiber 1.4 g
Cholesterol 34 mg
Iron 1 mg
Sodium 75 mg
Calcium 10 mg

Ingredients

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
Cooking spray
1 tablespoon powdered sugar (optional)

Preparation

Preheat oven to 325°.

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° 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.

Note:

July 2002
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