- Prep Time
- 5 mins
- Total Time
- 40 mins
- 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
Method
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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
