Fudgy Brownies
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
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
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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
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
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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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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
