Fudgy Brownies
Fudgy Brownies recipe
Cooking Light, JULY 2002
Yes, they’re fudgy. The batter is really thick and you need to really spread it into the pan. I only had dark chocolate cocoa powder so they were more like blackies than brownies. *snort*
I don’t now if CTM liked them all that much, but I sure did and will make them again with regular cocoa powder.
Measuring cups and spoons
Whisk
Rubber spatula
8×8 pan
Yield: 16
Fudgy Brownies
Adding instant coffee to the batter intensifies these brownies' 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
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa
- ¼ teaspoon salt
- Cooking spray
- 1 tablespoon powdered sugar (optional)
Instructions
- 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.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 128Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 65mgCarbohydrates 21gFiber 1gSugar 13gProtein 2g
