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Mocha Fudge Brownies




Source of Recipe


Cooking Light Annual Recipes 2003


Recipe Introduction


servings 16
points 3


List of Ingredients




Cooking spray
1 ounce semisweet chocolate, chopped
3 1/2 tablespoons butter
1 cup sugar
1/2 cup unsweetened cocoa
1 tablespoon instant coffee granules (I use instant espresso powder)
2 tablespoons Kahlua (coffee-flavored liqueur)
2 teaspoons vanilla extract
1 large egg white
1 large egg
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Glaze:
2 tablespoons sugar
1 tablespoon water
1 tablespoon dark corn syrup
2 teaspoons butter
1 ounce semisweet chocolate, chopped
1 teaspoon Kahlua (coffee-flavored liqueur)

Recipe



Preheat oven to 350 degrees.
To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
Combine 1 ounce chocolate and 3-1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at high 1 minute or until chocolate almost melts. Stir until completely melted. Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk. Add chocolate mixture; stir just until moist. Spread into prepared pan.
Bake at 350 degrees for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.

To prepare glaze, combine 2 tablespoons sugar, water, syrup, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at high 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts. Spread over brownies; cool 20 minutes or until glaze is set.