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Level
easy
Prep Time
5 min
Total Time
40 min
Makes
20 brownies

Ingredients

1/2 cup + 1 tbsp
butter, divided
125 mL + 15 mL
1 cup
sugar
250 mL
2
squares (2 oz/60 g) unsweetened baking chocolate
2 tsp
instant coffee powder, divided
10 mL
2
eggs
1 1/2 tsp
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
cocoa powder
15 mL

Directions

Step 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.
Step 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.
Step 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.
Step 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.

Tips

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

Rate

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Nutritional Facts

Per:
Calories:
140
Fat:
7
Saturated Fat:
4
Monounsaturated Fats:
Trans:
Trans:
Carbs:
17
Fibre:
1
Sugar:
0
Sugar Alcohols:
Cholesterol:
30 mg
Protein:
1
Iron:
Sodium:
70 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: