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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The highlight of fudgy brownies is their crisp sugar crust on top. Instant espresso intensifies the chocolate flavor for this not-too-sweet dessert. Ingredients:
1/4 cup boiling water |
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules |
1/4 cup bittersweet chocolate chips |
6 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
1 large egg |
1 large egg white |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
1 1/3 cups granulated sugar |
1/2 cup unsweetened cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
cooking spray |
2 teaspoons powdered sugar (optional) |
Directions:
1. Preheat oven to 350°.
2. Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.
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