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Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
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  • 2 star values: 1
  • 1 star values: 1

The highlight of fudgy brownies is their crisp sugar crust on top. Instant espresso intensifies the chocolate flavor for this not-too-sweet dessert.

Jeff Gremillion
Recipe by Cooking Light June 2007

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Read the full recipe after the video.

Recipe Summary

Yield:
16 servings (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Nutrition Facts

171 calories; calories from fat 31%; fat 5.8g; saturated fat 3.4g; mono fat 1.4g; poly fat 0.3g; protein 2.5g; carbohydrates 29.3g; fiber 1.2g; cholesterol 25mg; iron 1.1mg; sodium 107mg; calcium 26mg.
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