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Mocha Fudge Brownies

Yield 16 servings (serving size: 1 brownie)
These luscious brownies are very soft. Use a plastic knife for a cleaner cut.

Ingredients

  • Brownies:
  • 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
  • Glaze:
  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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).

  4. 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.

  5. 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.

  6. 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.