the best things on earth together! Delicious, fluffy, and moist! Use a stand mixer; if not, use soft, not melted, butter, though the results won’t be as excellent.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ cups white sugar
- ¾ cup butter, partially frozen and cut into cubes
- 2 eggs, beaten
- ½ cup milk
- ¼ cup coffee-flavored liqueur (such as Kahlua®) (Optional)
- ¼ cup brewed coffee
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×13-inch baking dish.
- Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 41 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I added extra flour to batter to thicken a little but still not like a brownie. Maybe change title to cake instead of brownie. Also I added chocolate chips to batter to enhance flavor (as this doesn’t have much flavor which is my reason for low rating) but they sunk to bottom so I recommend anyone that wants to add chocolate morsels to add mini ones only.
This recipe isn’t a brownie. It’s not even a brownie cake. It’s a cake. I followed the recipe to a T. Do not understand why the butter had to be partially frozen at all because when the ingredients are mixed together thoroughly, the butter was a lumpy and still almost solid in the mixture. It didn’t even incorporate fully with the rest of the ingredients. As simple as the recipe is. I didn’t sub any ingredients nor make any changes and being that I love Kahlua baked into recipes because of it’s lingering flavor and the overall richness it adds, there was way to much in this recipe for 1/4 of a cup to be utilized. It was pungent and overwhelming nor could you even taste even the coffee flavor either. There was not enough cocoa powder to even taste it’s presence as well, let alone be a chocolate or a blonde style brownie. I am sorry, truly and utterly sorry for even having to review and rate it a one star. My apologies to the submitter.
I thought these were okay. The description is right about them being “fluffy.” I like a cake-like brownie, but these are definitely more like a very soft cake. Only changes I made were making 1/2 recipe, upped the cocoa a little, and baked in a small square pan, to test the recipe.