Fudgy Brownies

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 30%
  • Fat: 4.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 20.6g
  • Fiber: 1.4g
  • Cholesterol: 34mg
  • Iron: 1mg
  • Sodium: 75mg
  • Calcium: 10mg

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

  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.
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