Adding instant coffee to the mix makes these the richest, most intensely chocolatey chocolate brownies you've ever tried.
What You Need
Original recipe yields 40 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter
2/3 cup sugar
2 egg s
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 tsp. vanilla
1 cup flour
1/2 cup coarsely chopped PLANTERS Walnuts
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Line 13x9-inch pan with foil; spray with cooking spray. Microwave 4 oz. (1 pkg.) chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs, coffee granules and vanilla. Stir in flour and nuts. Spread into prepared pan.
Bake 22 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool on wire rack 30 min. Use foil handles to lift brownie from pan before cutting to serve.
Meanwhile, grate 1/2 oz. of the remaining chocolate; set aside. Microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted. Whisk mixture until smooth and blended. Let cool 10 min.; spoon over cooled brownies. Sprinkle with shaved chocolate. Refrigerate 30 min. or until glaze is set.
A serving of this sweet treat goes a long way on chocolate flavor.
Substitute PLANTERS Pecans for the walnuts.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.