Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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).

  • 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

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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