cup butter (no substitutes)
teaspoon instant coffee crystals
cup granulated sugar
cup chopped semisweet chocolate
teaspoon finely shredded orange peel
Powdered sugar (optional)
- Heat oven to 350 degree F. Melt butter in a medium saucepan over medium heat. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla. Beat lightly by hand just until combined. Stir in flour. Stir in the chopped chocolate and orange peel.
- Spread batter in a greased 8x8x2-inch pan. Bake for 30 minutes. Cool in pan on a wire rack. If desired, sift powdered sugar over top of brownies. Cut into triangles or bars. Makes 24.
From the Test Kitchen
Place in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Nutrition Facts(Mocha Brownies)
- Per serving:
- 122 kcal cal.,
- 7 g fat
- (4 g sat. fat,
- 32 mg chol.,
- 60 mg sodium,
- 14 g carb.,
- 0 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet