Coffee Brownies

Prep time: 5min
Total time: 40min
Makes 20 brownies
1/2 cup
+ 1 tbsp (15 mL) Salted Butter, divided
125 mL
1 cup
sugar
250 mL
2
squares (2 oz/60 g) unsweetened baking chocolate
0
2 tsp
Instant Coffee, divided
10 mL
3 tbsp
hot water, divided
45 mL
2
eggs
0
1 1/2 tsp
Pure Vanilla Extract, divided
7 mL
1/2 cup
All Purpose Flour
125 mL
Pinch of salt
1/2 cup
icing sugar
125 mL
1 tbsp
unsweetened cocoa powder
15 mL
1 brownie
calories
140
fat
7 g
saturated fat
4.5 g
carbs
17 g
protein
1 g
cholestrol
30 mg
fibre
1 g
sodium
70 mg

Directions

  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.

Tip

For a cakier texture, bake brownies an additional 5 min.