Bittersweet Brownies

13 Reviews
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Yield
16 servings (serving size: 1 brownie)
By Jeff Gremillion
June 2007
RECIPE BY Cooking Light

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

Ingredients

  • 1/4 cup boiling water
  • 1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
  • 1/4 cup bittersweet chocolate chips
  • 6 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 1/3 cups granulated sugar
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 2 teaspoons powdered sugar (optional)

Nutritional Information

  • Calories 171
  • Caloriesfromfat 31%
  • Fat 5.8g
  • Satfat 3.4g
  • Monofat 1.4g
  • Polyfat 0.3g
  • Protein 2.5g
  • Carbohydrate 29.3g
  • Fiber 1.2g
  • Cholesterol 25mg
  • Iron 1.1mg
  • Sodium 107mg
  • Calcium 26mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

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Ratings & Reviews

Tharavn66's Review

kelscooks
September 30, 2012
Amazing recipe. As another reviewer said, I too reduced sugar to 1 cup (or even less maybe in future) and increased cocoa to 3/4 cup. I am wondering how the recipe would be if I used 4 tbsps of butter and 2 tbsps of sour cream or greek yogurt. Next time, I'll see if that works. Keeper!

doglady1999's Review

AndreaBW
September 26, 2011
N/A

MallorySue's Review

doglady1999
September 26, 2011
N/A

Em10009's Review

Tharavn66
May 22, 2011
N/A

Allison925's Review

Spdshn
February 23, 2011
N/A

ruthlathe26's Review

LoriDanyce
February 13, 2011
Still has an awful lot of sugar.

ehumiston's Review

MallorySue
August 26, 2010
Love the texture of the brownies, somewhere between moist cakey and fudgey. I did half granulated sugar with half Splenda, and they tasted awesome. Also, I added a pouch of sugar free instant chocolate pudding mix to the flour mixture and a serving of FiberOne sugar free vanilla yogurt to the combined mixture when it appeared a little dry. I think next time I make them, I may drizzle raspberry sauce before I bake them. My hubby said the coffee taste was too strong (he doesn't like coffee) but I loved it, though I can scale it back for him next time, as well.

saracat's Review

ruthlathe26
July 07, 2010
Wonderful taste. I baked mine for 25 minutes and they were perfectly undercooked the way I like them. Very chocolaty and yummy; will make again. Served with a big glass of milk.

Spdshn's Review

Em10009
June 16, 2010
WOW. I sat with three different recipes in front of me trying to choose which would give the wonderful cocoa flavor, not too cakey, not too fudgy (stick to your teeth) consistency and have reasonable ingredients. I chose this one and will keep it FOREVER. Cut the sugar to 1C., up the cocoa to 3/4 C. Perfect. Please try this one. My Dad (Brownie Man) melted into his own little "Brownie Nirvana" with these. Walnuts are great in it too. :)

AndreaBW's Review

ehumiston
May 18, 2010
This is my go-to brownie recipe. My 5-year old loves these brownies; she even had me make them for her class for her birthday at school. It doesn't get much better than a recipe that is kid-friendly, one-bowl, quick to prep and cook ... and on top of all of that, they're DELICIOUS. I prefer dense, fudgy brownies, and these definitely fit the bill. My only tip is that, although it defies "Cooking Light" and the better answer is probably to add water, the mix is occasionally too dry, so I just chuck in some extra butter. By then I'm choco-drunk, so it's all good.