This recipe is my very own adaptation of a cooks.com recipe. It's an easy way to make coffee brownies, and the chocolate chip options can be substituted for basically any toppings or types.
It was a great travel dessert, because they hold together in tupperware containers without falling apart. Unfortunately, I don't have any pictures.
It was a great travel dessert, because they hold together in tupperware containers without falling apart. Unfortunately, I don't have any pictures.
Total time: 50 min. (10 prep, 30 bake, 10 cool)
1 beaten egg1 (21 1/2 oz.) pkg. fudge brownie mix
1/4 c. cooking oil
1/4 c. instant coffee grounds
1/2 c. water
1/2 c. large size semi-sweet or dark chocolate chips/pieces (the nicer the brand, the better)
1/2 c. white chocolate chips
In a large mixing bowl combine egg, brownie mix, cooking oil, coffee grounds, water, chocolate chips. Stir just until combined. Spread in a greased 13 x 9 x 2 inch baking pan (I prefer using a light coating of shortening for the greaser, but butter works as well). Bake in a 350 degree oven for 30 minutes (toothpick may not come out clean if you stick it through a chocolate chip). Cool completely in pan Cut into bars. Makes 36 small brownies.
Note: The edge brownies taste better after a day or two. No clue why.
You've got a mismatched delimiter in lines 6/7 of your recipe.
ReplyDeleteThanks editor!
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