Fudgy Brownies
- Number of Servings: 8
Ingredients
Splenda baking, 1 cupEgg, fresh, 2 cup (large eggs)Instant Coffee, 2 tsp1 tbsp hot waterButter, salted, 1/4 cup Vanilla Extract, 1 tsp*Whole Wheat Flour, 1 cup2/3 cup Cocoa, unsweetened
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.
Number of Servings: 8
Recipe submitted by SparkPeople user TSHAIGOOD.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user TSHAIGOOD.
Nutritional Info Amount Per Serving
- Calories: 222.1
- Total Fat: 13.1 g
- Cholesterol: 273.3 mg
- Sodium: 119.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.2 g
- Protein: 11.1 g
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