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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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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:
1. Preheat oven to 325°.
2. 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.
3. 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).
4. 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.
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