MOCHA FUDGE BROWNIES

Makes 16 servings

Kristina

ingredients

BROWNIES

1 ounce semisweet chocolate, chopped
3 1/2 tablespoons butter
1 cup sugar
1/2 cup unsweetened cocoa
1 tablespoon instant coffee granules
2 tablespoons Kahlúa (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 Kahlúa (coffee-flavored liqueur)

directions

1
Preheat oven to 350°.
2
To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
3
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).
4
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.
5
Bake at 350° for 22-30 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
6
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.

notes

Nutritional Information Calories:146 (32% from fat) Fat:5.2g Protein:2.1g Carbohydrate:24.1g Fiber:1.2g Cholesterol:21mg Iron:0.9mg Sodium:105mg Calcium:14mg

Source: Cookinglight.com