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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Donna Brockett of Kingfisher, Oklahoma sends her recipe for brownies that are so super-chewy, fudgy and delicious, you won't believe they're light! Ingredients:
1 teaspoon instant espresso or other coffee granules |
1 teaspoon boiling water |
1 egg |
3/4 cup sugar |
1/4 cup dark corn syrup |
3 tablespoons butter, melted |
1-1/2 teaspoons vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup dark baking cocoa |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 teaspoon confectioners' sugar |
Directions:
1. In a small bowl, dissolve espresso granules in boiling water. Stir in the egg, sugar, corn syrup, butter and vanilla until blended. Combine the flour, cocoa, baking powder and salt; stir into sugar mixture until blended.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean and brownies begin to pull away from sides of dish. Cool on a wire rack.
3. Sprinkle with confectioners' sugar. Cut into squares. Yield: 9 brownies.
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