Coffee Brownies

20
Medium
Desserts

Characteristics

Nutritional Facts Per Serving

140
Calories
1 g
Protein
17 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 20
  • Amount For Serving % Daily Value
  • Calories 140
  • Lipides 7 g
    • Saturated fat  4.5 g
  • Cholesterol 30 mg
  • Sodium  70 mg
  • Carbs 17 g
    • fiber  1 g
  • Protein 1 g

Ingredients

  • 1/2 cup + 1 tbsp + 1 tbsp (15 mL) Salted butter, divided
  • 1 cup sugar
  • 2 squares (2 oz/60 g) unsweetened baking chocolate
  • 2 tsp instant coffee powder, divided
  • 2 eggs
  • 1 1/2 tsp vanilla extract, divided
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1/2 cup icing sugar
  • 1 tbsp cocoa powder

Method

  1. Preheat oven to 325°F (160°C). On the stove, set a metal bowl over a pot of simmering water (or use a double-boiler) and add 1/2 cup (125 mL) butter and the sugar and chocolate. Stir a few times as butter and chocolate melt.
  2. Meanwhile, dissolve 1 1/2 tsp (7 mL) instant coffee in 2 tbsp (30 mL) hot water. Add to butter and chocolate, mixing until smooth. Remove chocolate mixture from heat and cool until barely warm before whisking in eggs and 1 tsp (5 mL) vanilla.
  3. In another bowl, mix flour and salt. Whisk into chocolate mixture until smooth. Spread in a greased 8 x 8-in. (20 x 20 cm) baking pan. Bake in centre of oven, 25 min., or until top is just set.
  4. To make the icing, combine remaining butter, icing sugar and cocoa powder in a small bowl. Mix in remaining instant coffee and vanilla and 1 tbsp (15 mL) hot water, stirring until smooth. Ice brownies in their pan while still hot. When cool, cut into 20 pieces to serve.

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