Fudgy Brownies

Name: Fudgy Brownies
Yield: 16 servings (serving size: 1 brownie)
Ingredients: 1 cup sugar; 2 large eggs; 1 tablespoon hot water; 2 teaspoons instant coffee granules; ¼ cup butter, melted; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ⅔ cup unsweetened cocoa; ¼ teaspoon salt; Cooking spray; 1 tablespoon powdered sugar (optional)

5 Ratings
5 Reviews

Adding instant coffee to the batter intensifies these brownies' chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.

Recipe by Cooking Light July 2002

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:

16 servings (serving size: 1 brownie)

Nutrition Info

Directions

Step 1
Preheat oven to 325°.

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Step 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.
Step 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).
Step 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.

Nutrition Facts

Per Serving:

121 calories; calories from fat 30%; fat 4.1g; saturated fat 2.3g; mono fat 1.3g; poly fat 0.2g; protein 2.4g; carbohydrates 20.6g; fiber 1.4g; cholesterol 34mg; iron 1mg; sodium 75mg; calcium 10mg.

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serendipity1008

01/20/2012

When these brownies came out of the oven, they were what I would call "acceptable." after only a few hours, they were dry and almost not worth my calories. I have found other recipes that are light versions of brownies that were far more moist and appealing. While they contain a decent amount of chocolate taste, it is too dry to be called "fudgy." I prefer Devin Alexander's Double Chocolate Espresso Brownies when I am craving a fudgy mocha version of a light brownie. I will keep searching for a base light brownie recipe that can be manipulated easily and leave room for creativity. I won't bother with these again.

garmarkl5

09/21/2011

Everyone in my family loved these. I like that this is a 'no flour' alternative to traditional brownies, and I like the more dense, fudgy consistency.

Jayefinley

05/30/2011

This is my go-to recipe when I need a last minute dessert for a dinner or visit. It's easy to make, turns out moist and chocolate-y. Usually is gobbled up quickly. I've probably made this twenty times since I came across this recipe in a Cooking Light magazine.

janychris

09/27/2009

dry - tastes too much like coffee and not enough like chocolate

MyRecipes Member

06/02/2009

These brownies are fantastic. They have a great texture, definitely more like fudge. You'd never know they are light! The hint of coffee flavor is nice too.

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