Wednesday, September 3, 2008

Mocha Fudge Brownies

Chocolate decadence in the form of a soft, moist brownie.

yield: 16 servings

1 oz semisweet chocolate, chopped
3 1/2 Tbsp butter
1 cup sugar
1/2 cup cocoa
1 Tbsp instant coffee granules
2 tsp vanilla
1 egg white
1 egg
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

2 Tbsp sugar
1 Tbsp water
1 Tbsp corn syrup
2 tsp butter
1 oz semisweet chocolate, chopped

1. Preheat oven to 350°.
2. Coat the bottom of an 8-inch baking dish with cooking spray. Do not coat the sides of the pan.
3. Combine 1 oz chocolate and 3 1/2 Tbsp butter in a microwave-safe bowl. Cover and microwave on high 1 minute or until chocolate almost melts. Stir until completely melted. Stir in 1 cup sugar through egg.
4. In a large bowl combine flour through salt, stirring well with a whisk. Add chocolate mixture; stir just until moist. Pour into prepared 8-inch baking pan. Bake at 350° for 22 minutes or until a knife inserted in center comes out almost clean. Cool in pan on a wire rack.
5. To prepare glaze, combine 2 Tbsp sugar through butter in a small microwave-safe bowl. Microwave on high 40 seconds or until sugar dissolves, stirring once. Add 1 oz chocolate and stir until chocolate melts. Spread over brownies; cool 20 minutes or until glaze is set.

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