My Hot Brownies With Coffee Dec 26, 2012 – a delicious recipe with bittersweet chocolatechopped, unsalted butter, cocoa, white sugar, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
2
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
3
Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.
974
kcal
Calories
53
g
Fat
113
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 ounces (150 grams) semisweet or bittersweet chocolatechopped, 1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces, 2 tablespoons (15 grams) cocoa powder, 1 cup (200 grams) granulated white sugar, and more.
Yes, My Hot Brownies With Coffee Dec 26, 2012 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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