Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
16 servings (serving size: 1 brownie)

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

How to Make It

Step 1

Preheat oven to 325°.

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.

Ratings & Reviews

janychris's Review

garmarkl5
September 28, 2009
dry - tastes too much like coffee and not enough like chocolate

user's Review

user
June 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.

garmarkl5's Review

janychris
September 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's Review

serendipity1008
May 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.

serendipity1008's Review

Jayefinley
January 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.