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Nutritional Info
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 4.9 g
  • Cholesterol: 37.4 mg
  • Sodium: 81.8 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Fudgy Brownies calories by ingredient
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Fudgy Brownies


Fudgy Brownies

Introduction

Instant coffee in the batter intensifies the chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.

Instant coffee in the batter intensifies the chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.



Ingredients

    1 cup sugar
    2 large eggs
    1 tablespoon hot water
    2 teaspoons instant coffee granules
    1/4 cup butter, melted
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    2/3 cup unsweetened cocoa
    1/4 teaspoon salt
    Cooking spray
    1 tablespoon powdered sugar (optional)

Directions

Preheat oven to 325°.

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.

Yield: 16 servings (serving size: 1 brownie)

Got a sweet tooth? Find Cooking Light’s most decadent desserts—lightened!

Recipe Copyright © Cooking Light Magazine






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Member Ratings For This Recipe


  • Incredible!
    71 of 72 people found this review helpful
    This recipe is awesome! These brownies don't taste lowfat at all. I love the subtle coffee flavor. I reduced the baking time to 20 minutes, because they dried out around the edges when I baked them for 23. Reducing the baking time made them nice and fudgy. I cut them up, wrapped in foil and froze. - 3/8/07

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  • Incredible!
    54 of 56 people found this review helpful
    I used egg whites, 1/2 c unsweetned applesauce instead of butter and only 1/2 c sugar, no coffee, extra vanilla. Baking time was fine. I had to freeze these to stop from eatting them. SO YUMMY! - 8/16/09

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  • Incredible!
    35 of 36 people found this review helpful
    Tasted great. I used espresso instead of coffee and it was just like the Starbucks brownies :) I will definitely be making it again. - 3/2/09

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  • 24 of 30 people found this review helpful
    I made this, with a few changes. Time, 24, minutes, 1/3 C. canola oil instead of butter, 1/3 C dry rolled oats, 1/4 C. skim milk insted of water, 1 teas. baking powder, and I used Splenda in lieu of sugar. I was worried at the thickness of the batter, but they came out great. - 7/2/09

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  • Incredible!
    23 of 23 people found this review helpful
    I replaced the coffee with hot water. I also recommend reducing the baking time slightly. I could not believe how fudgy these were! I had to cut the pieces in half! - 6/23/07

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  • Incredible!
    19 of 19 people found this review helpful
    Wow! What a great recipe! My husband couldn't even tell it was light! Has a fudge taste with a very moist brownie texture. Love it! - 1/3/08

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  • Incredible!
    18 of 18 people found this review helpful
    WOW....this brownie was decadent....moist, fudgy, flavorful. The only problem is-how on earth do I eat only one... - 2/17/08

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  • Incredible!
    18 of 19 people found this review helpful
    These brownies were superb! Chewy, moist, thick, and tasty! I used fat free choc chips instead of cocoa. I melted the chips in with the butter. I will make these again. - 7/10/07

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  • Incredible!
    16 of 16 people found this review helpful
    Made this twice, first time with splenda and applesauce in place of sugar and butter, and the second time I made it as listed. The one using splenda and applesauce was awful, way to think and not a good flavor.

    Made a second batch as directed, and they turned out wonderfully, nice chewy and rich. - 11/19/09

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  • Very Good
    14 of 14 people found this review helpful
    Really tasty. The coffee flavor accentuates the chocolate, making it very dark. The brownies were moist and had a good texture after 23 minutes. - 9/1/07

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  • 11 of 15 people found this review helpful
    I think when you use Splenda, you always need to cut back on the cooking time. Try 3-5 minutes at first. I will also use egg substitute. I will try these and test them out on my husband, & Grandkids.. they sound yummy.Thanks - 6/16/09

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  • Incredible!
    9 of 9 people found this review helpful
    My daughter is totally 'addicted' to brownies and she simply loved these. The coffee just did the trick. Thanks for sharing - 9/8/09

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  • Incredible!
    9 of 9 people found this review helpful
    These were very good. The coffee made the chocolate flavor much more intense. I didn't have a problem with the cooking time, but I checked on them frequently since it was my first time making them. - 2/11/08

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  • Incredible!
    8 of 8 people found this review helpful
    Delicious! A little dry, but I'm pretty certain that was my fault! I've never made brownies from scratch and after this batch I don't think I'm ever going back to mixes. - 7/31/09

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  • Very Good
    8 of 9 people found this review helpful
    They were very good and surprisingly moist for only 3tbsps of butter - 6/17/07

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  • Very Good
    8 of 16 people found this review helpful
    Sounds wonderful. I use coffee in my chocolate frosting and I am sure it will be excellent in brownies as well! - 3/15/07

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  • 7 of 7 people found this review helpful
    I bake these all the time because they are so easy to make and delicious. Want to make it even easier? Use oil instead of melted butter. Either way, they're delicious, although I wouldn't necessarily call this a low fat recipe. - 11/16/09

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  • Very Good
    7 of 8 people found this review helpful
    I had to bake thease for 30 min. and i added chopped walnuts and they were really good more like a cake brownie - 8/12/09

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  • Very Good
    7 of 8 people found this review helpful
    Very moist.Good and I don't even like coffee! - 6/19/09

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  • Very Good
    7 of 8 people found this review helpful
    Have made this recipe before and agree with the shorter cooking time. - 3/19/07

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  • Very Good
    7 of 8 people found this review helpful
    These were great, but I found myself eating too many - gave 1 pan to the neighbor. - 3/18/07

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  • Very Good
    6 of 7 people found this review helpful
    My husband hasn't tried them, yet, but the kids and I think they're great! The coffee is a really nice touch. - 1/10/08

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  • Very Good
    6 of 7 people found this review helpful
    Very yummy recipe!! No one knew they were low fat!! - 3/18/07

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  • Incredible!
    6 of 9 people found this review helpful
    I agree with the above comment regarding cooking time. - 3/13/07

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  • Incredible!
    6 of 6 people found this review helpful
    Taste awesome. I agree also with the cooking time as my brownies have come out a little tough. - 3/10/07

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