When you are sick, hurt, sad or lonely, what is better than a plate full of your favorite food? A plate of food that someone made for you and delivered to your door!
I have a friend Claire (who I never call Claire, weird) who happens to live up the street from me. She also happens to be an awesome soccer player for the Boston Breakers, a pro-team in Bean Town. She also happens to be recovering from surgery.
When she and I were younger (I’m talking 11 years old) we had this obsession with Starbucks Ice Cream. I, like most 11 –year-olds, hated coffee, but this ice cream was incredible. It had these chocolate chunks ( I’m sure now must have been java “chips”) that gave the perfect bite to the smooth creamy spoonful.
Now, let me tell you that Claire and I haven’t hung out since oh… 2006. Well, not really hung out. We’ve run into each other but not had a formal catch up. I’m crossing my fingers that her taste hasn’t changed, and hopefully, she will love these Mocha Double Fudge Brownies.
What ya need:
2/3 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup butter, melted
2 tbsp water
1 tbsp instant coffee granules (OR try a tbsp or 2 of brewed coffee)
1 tsp vanilla extract
1/2 tsp baking powder
1 large egg
1 large egg white
1/4 cup semisweet chocolate mini-chips (still on that leftover Easter candy)
1/4 cup hot fudge chocolate topping (use fat-free if desired)
What ya do:
Preheat oven to 350
Coat bottom only of an 8-inch square baking pan with cooking spray
Measure all ingredients.
Combine sugar and the next 8 ingredients (sugar through egg white) in a bowl.
Add flour and mini-chips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter).
Spread remaining batter over topping.
Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Guess what? An0ther light recipe! Each brownie (it makes 16) is only 138 calories! And you wouldn’t have any idea. The rich aroma of the coffee and all the different layers of flavor totally makes this recipe taste decadent. Another good thing? It’s e-a-s-y. The whole process took no time at all to prepare…and I didn’t even need to go to the store because I had all these on hand!
Once again, I used the rest of the Easter Bunny chocolate. I’m almost out until next year! So, feel free to use what you have. Other people who have tried this recipe topped it with a dark chocolate or caramel frosting… me? Too lazy. They look good as is… and smell fantastic. My kitchen smelled like a little café, obsessed.
So, the next time you’re looking for a pick-me-up, try these easy-as-pie brownies… except they’re way easier than pie.