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Fudgy Brownies

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 16 servings (serving size: 1 brownie)
Adding instant coffee to the batter intensifies these brownies' chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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).

  4. 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.