These are the best brownies that I’ve tasted. Got this from a friend at work and now I make them all the time.
These had great flavor, but just a bit too cakey for me. Personal preference.
A real crowd pleaser! Made a few of my own twists though 🙂 also very good as a cinnamon blondie with French vanilla coffee frosting!
I made these in a 7×11 pan which did change cook time, but i started at 30 minutes and checked for consistency every 7 minutes or so. They came out fudgy in the middle, chewy on the outsides, and had a crisp crust on top, i would definitely recommend adding extra coffee for standard instant coffee for a stronger flavor, but they came out absolutely delicious without any added frosting (opted for no frosting on the first go round). I added chocolate chips over the top before i put it in the oven, and it added a really good extra chocolate flavor to them. definitely will be making these again 🙂
These were really good. I don’t know why people thought they were cakey- With the high concentration of fat and lack of leavening, I don’t see how they had any choice but to be fudgey. And they were! I used a cup of strong coffee in place of the granules and water in the brownies. I mixed half a cup of baking cocoa to the frosting with the powdered sugar. I also used strait coffee instead of the granules and milk until it was of spreading consistency, as well as a couple of pinches of salt.
Ingredients
1/2 cup shortening
1/2 cup butter
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
1/2 cup shortening
1/2 cup butter
1 cup unsweetened cocoa powder
2 cups white sugar
4 teaspoons instant coffee granules, or more to taste
1 tablespoon hot water
4 large eggs
1 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
Frosting:
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 tablespoon instant coffee granules
1 1/2 tablespoons milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9Ă—13-inch baking pan.
Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners’ sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.
From: allrecipes.com