Fudgy Brownies

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Fudgy Brownies

4.2 of 5 (232)
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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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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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  • Incredible!
    72 of 73 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!
    57 of 60 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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  • 26 of 33 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 24 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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