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This is a decadently delicious Brownie dessert cake that happened by accident when I couldn't find my 9x9 square brownie pan. This is for the devoted "Chocoholic". The addition of instant coffee really intensifies the chocolate flavor (a trick I learned from the Food Network). Use real butter and not margarine because margarine contains more water than fat and it is the fat in butter that helps to hold the cake together and moistens it. Otherwise the excess water in margarine will evaporate in the oven's heat, leaving your cake much drier in texture.
Units: US | Metric
Serving Size: 1 (298 g)
Servings Per Recipe: 10