Serves: 20 brownies
Prep Time: 5 min
Total Time: 40 min
|1/2||+ 1 Tbsp (15 ML) Salted Butter, Divided||125mL|
|2||Squares (2 Oz/60 G) Unsweetened Baking Chocolate||0|
|2||Instant Coffee, Divided||10mL|
|3||Hot Water, Divided||45mL|
|1 1/2||Pure Vanilla Extract, Divided||7mL|
|1/2||All Purpose Flour||125mL|
|Pinch Of Salt|
|1||Unsweetened Cocoa Powder||15mL|
|Total fat||7 g|
|Sat fat||4.5 g|
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.
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.
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.
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.
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