Double Coffee Brownies
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Want the fancy tastes of rich chocolate and ground roast coffee without any fuss? The whole gang will wonder when you had time.
What You'll Need
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup hot water
- 1 tablespoon instant granulated coffee
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter
- 1 cup (1 six-ounce package) semisweet chocolate chips
- 3 eggs
- 1/2 cup heavy cream
- 1 teaspoon instant granulated coffee
- 1/2 cup confectioners' sugar
What to Do
- Preheat the oven to 350 degree F. In a small bowl, combine the flour, baking powder, and salt; set aside.
- In a medium-sized heavy saucepan, combine the water and 1 tablespoon instant coffee; heat to dissolve. Stir in the sugar and butter; cook over low heat, stirring constantly, until the mixture comes to a boil. Remove from the heat; add 1 cup chocolate chips, stirring until smooth. Stir in the eggs one at a time, stirring well after each addition. Stir in the flour mixture.
- Pour into a greased 9-inch square baking pan. Bake for 25 to 30 minutes. Cool in the pan.
- Meanwhile, to make coffee frosting, in a small heavy saucepan, combine the heavy cream and 1 teaspoon instant coffee; heat to dissolve. Add the remaining 1 cup chocolate chips and stir until smooth.
- Remove from the heat and stir in the confectioners' sugar. Chill until frosting reaches spreading consistency. Spread over the cooled brownies; then cut into 2-1/4-inch squares.
Makes about 36 brownies.
You can use decaffeinated coffee or, for a stronger coffee flavor, substitute espresso powder or crystals for the regular coffee, if desired.
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