Coffee lovers beware--these just may be your downfall! These brownies, made of rich chocolate infused with coffee and a hint of cinnamon, will make you want to invite them to your coffee break--several times a day!
Brownies
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5
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oz unsweetened baking chocolate, cut into pieces
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3/4
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cup butter or margarine
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2
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tablespoons instant coffee granules or crystals
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1
-
tablespoon vanilla
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2 1/4
-
cups sugar
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1
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teaspoon ground cinnamon
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4
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eggs
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1 1/3
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cups all-purpose flour
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1 1/2
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cups coarsely chopped pecans
Frosting
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1/2
-
cup butter or margarine, softened
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2
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cups powdered sugar
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1/2
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teaspoon vanilla
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2
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tablespoons brewed coffee
Glaze
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1
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oz semisweet baking chocolate, chopped
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1
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teaspoon shortening
Steps
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1
Heat oven to 375°F. Grease 13x9-inch pan. In 1-quart saucepan, melt unsweetened chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in coffee granules and 1 tablespoon vanilla; set aside.
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2
In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved. Fold chocolate mixture, flour and pecans into egg mixture just until blended. Pour batter into pan. Bake 25 to 35 minutes. DO NOT OVERBAKE. Cool completely, about 1 hour.
-
3
In small bowl, beat 1/2 cup butter until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla and brewed coffee. Beat until smooth. Spread over cooled brownies.
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4
In 1-quart saucepan, melt semisweet chocolate with shortening over low heat, stirring occasionally. Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies. Immediately draw knife through glaze in straight vertical lines to form pattern. Refrigerate until firm, about 15 minutes. For brownies, cut into 9 rows by 4 rows. Cover and refrigerate any remaining brownies.
-
1
Heat oven to 375°F. Grease 13x9-inch pan. In 1-quart saucepan, melt unsweetened chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in coffee granules and 1 tablespoon vanilla; set aside.
-
2
In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved. Fold chocolate mixture, flour and pecans into egg mixture just until blended. Pour batter into pan. Bake 25 to 35 minutes. DO NOT OVERBAKE. Cool completely, about 1 hour.
-
3
In small bowl, beat 1/2 cup butter until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla and brewed coffee. Beat until smooth. Spread over cooled brownies.
-
4
In 1-quart saucepan, melt semisweet chocolate with shortening over low heat, stirring occasionally. Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies. Immediately draw knife through glaze in straight vertical lines to form pattern. Refrigerate until firm, about 15 minutes. For brownies, cut into 9 rows by 4 rows. Cover and refrigerate any remaining brownies.
Expert Tips
For super-quick cleanup, line the pan with foil before pouring the batter into the pan.
Toast the pecans for added flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Brownie
- Calories
- 230
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 13g
- 20%
-
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 55mg
- 2%
- Total Carbohydrate
- 25g
- 8%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 20g
- Protein
- 2g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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