Bittersweet Brownies

September 15, 2008 at 11:38 pm Leave a comment

The other night I decided I wanted to make some kind of dessert, but I had no idea what to make. I was about to go whip up some blondies when Joe told me he wanted something chocolately. Then, I remembered I had seen this recipe on cooking light and I wanted to give it a shot. They are REALLY good. I wouldn’t say they are my favorite, because I much prefer Ina’s outrageous brownies, but they are good — and sort of light!

Bittersweet Brownies


¼ cup boiling water

1 Tbsp instant espresso granules or 2 Tbsp instant coffee granules

¼ Cup bittersweet chocolate chips

6 Tbsp butter, melted

½ tsp vanilla extract

1 large egg

1 large egg white

1 ½ Cups all-purpose flour

1 Cups granulated sugar

½ Cup unsweetened cocoa

1 tsp baking powder

¼ tsp salt

Cooking spray

2 tsp powdered sugar (optional)


Preheat oven to 350°.

Combine boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts. Cool slightly and stir in butter, vanilla, egg, and egg white.

Combine flour, sugar, cocoa, baking podwer, and salt stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Source: Cooking Light

Weight Watchers Points: 4 per serving, 16 servings



Entry filed under: Brownies/Bars.

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