I'm one of those people who need chocolate on a regular basis. I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares...and this is it. My family loves these brownies - they never last more than a day at our house. -Karen Trapp, North Weymouth, Massachusetts
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1/2 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons baking cocoa
- 3 tablespoons butter, melted
- 2 tablespoons warm water
- 1 teaspoon instant coffee granules
- 1-1/2 cups confectioners' sugar
- In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well.
- Pour into a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies. Yield: 12 servings.
Originally published as Rich Chocolate Brownies in Taste of Home February/March 1996, p39
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