Mocha Fudge Brownies

These luscious brownies are very soft. Use a plastic knife for a cleaner cut.


16 servings (serving size: 1 brownie)

Recipe from

Cooking Light

Nutritional Information

Calories 146
Caloriesfromfat 32 %
Fat 5.2 g
Satfat 3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 24.1 g
Fiber 1.2 g
Cholesterol 21 mg
Iron 0.9 mg
Sodium 105 mg
Calcium 14 mg


Cooking spray
1 ounce semisweet chocolate, chopped
3 1/2 tablespoons butter
1 cup sugar
1/2 cup unsweetened cocoa
1 tablespoon instant coffee granules
2 tablespoons Kahlúa (coffee-flavored liqueur)
2 teaspoons vanilla extract
1 large egg white
1 large egg
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon water
1 tablespoon dark corn syrup
2 teaspoons butter
1 ounce semisweet chocolate, chopped
1 teaspoon Kahlúa (coffee-flavored liqueur)


Preheat oven to 350°.

To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.

Combine 1 ounce chocolate and 3 1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at HIGH 1 minute or until chocolate almost melts. Stir until completely melted. Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk. Add chocolate mixture; stir just until moist. Spread into prepared pan.

Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.

To prepare glaze, combine 2 tablespoons sugar, water, syrup, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at HIGH 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts. Spread over brownies; cool 20 minutes or until glaze is set.

Jean Kressy,

Cooking Light

October 2002
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