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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Flavored instant coffee adds great flavor to this brownie recipe I made up while cooking with my 3-year old daughter, writes Anna Ginsberg from Austin, Texas. Emma's not interested in eating sweets (odd, eh?), but she does love helping. Ingredients:
1-1/2 cups semisweet chocolate chips, divided |
3/4 cup butter, cubed |
1 tablespoon hazelnut-flavored instant coffee granules |
2 eggs |
2/3 cup packed brown sugar |
1 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup chopped hazelnuts, toasted |
frosting: |
1/2 cup semisweet chocolate chips |
1 tablespoon butter |
1/4 cup heavy whipping cream |
1-1/2 teaspoons instant hazelnut-flavored coffee granules |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a microwave-safe bowl, melt 1 cup chocolate chips and butter with coffee granules; stir until smooth. Cool slightly.
2. In a large bowl, beat eggs and brown sugar; stir in chocolate mixture and vanilla. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in hazelnuts and remaining chips.
3. Pour into a greased 9-in. square baking pan. Bake at 325° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting, in a microwave-safe bowl, melt chocolate chips and butter with cream and coffee granules; stir until smooth. Cool to room temperature.
5. Transfer to a small bowl; beat on high speed for 2 minutes. Beat in confectioners' sugar and vanilla until fluffy. Frost brownies; refrigerate for at least 30 minutes before cutting. Yield: 16 servings.
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