Fudgy Brownies
(237)
  • Number of Servings: 1
Ingredients
1 cup sugar2 large eggs1 tablespoon hot water2 teaspoons instant coffee granules1/4 cup butter, melted1 teaspoon vanilla extract1 cup all-purpose flour2/3 cup unsweetened cocoa1/4 teaspoon saltCooking spray1 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
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

Member Reviews
  • CATARATA17
     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
  • JILLTBNAGART
     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
  • STEPHANIEH7
     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
  • DONNADW
     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
  • AZLADY2
     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
  • LILLYLAMB
     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
  • GIPPERMOM
     WOW....this brownie was decadent....moist, fudgy, flavorful. The only problem is-how on earth do I eat only one... - 2/17/08
  • MRSJBC
     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
  • CD5303273
     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
  • DAVISAM1
     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
  • GETFITNOWCJ
     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
  • BENNAK
     My daughter is totally 'addicted' to brownies and she simply loved these. The coffee just did the trick. Thanks for sharing - 9/8/09
  • DANCERWANNABE
     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
  • RANDAROOHOO
     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
  • HEBHANNAH
     They were very good and surprisingly moist for only 3tbsps of butter - 6/17/07
  • BCARSON11
     Sounds wonderful. I use coffee in my chocolate frosting and I am sure it will be excellent in brownies as well! - 3/15/07
  • BONNYR
     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
  • NITA922
     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
  • SUGARPUNK52
     Very moist.Good and I don't even like coffee! - 6/19/09
  • ZENPUP
     Have made this recipe before and agree with the shorter cooking time. - 3/19/07
  • HOWARD.MOORE
     These were great, but I found myself eating too many - gave 1 pan to the neighbor. - 3/18/07
  • LAJONZ
     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
  • MARYLIZ1
     Very yummy recipe!! No one knew they were low fat!! - 3/18/07
  • ALWAYS-E
     I agree with the above comment regarding cooking time. - 3/13/07
  • REN515
     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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