By Mirj on October 02, 2002
Photo by GaylaJ
Photo by GaylaJ
"Instant Chocolate and coffee together, yum!! The espresso adds a coffee flavor that compliments the rich, deep chocolate flavor of the brownies."
Serving Size: 1 (72 g)
Servings Per Recipe: 12
"These are so good. They are easy to make on top of it. I plan on making more for the holidays. Thanks for another great recipe Mirjam."
"I love these Cooks Illustrated recipes."
"These are not sweet brownies. These are dense (not fudgy) and bittersweet. What I expected was a subtle coffee flavor that just sort of warmed the chocolate flavor, but instead it's very strong. This is bitter and rich, not sweet or fudgy. I imagine it would be beautiful with raspberry sauce or dried cherries sprinkled in. As it is, this recipe proved to be a little boring because these brownies don't really stand alone as a sweet snack. In need of some tweaking."
"Wow, this was a wicked chocolate overload (which is a good thing in my book...lol) I did cut the sugar to just 1 cup and added half a cup of chopped walnuts. I might play around with different mix of chocolates. But, it's already darn good as it is! Thanks so much Mirj."
"These are excellent...next time may try with 1/4 cup semisweet chocolate bits to add some crunchiness. Sprinkled powdered sugar on the top after they cooled. Will make soon again. I used a pyrex baking dish, greased with Crisco, cut Brownies in the pan after done , and they came out easily with no sticking."
"couldn't wait for it to harden over night. very fudgy cos of it but was still very very ... these hips don't lie! :)"
"The best brownies of the world ! we loved them so much ! thank you so much. Oh my, i made it 3 times since i've found your recipe, every saturday night is now the brownie night :p Thank you ! last time i made it, i used bayleys instead of vanilla, perfect !"
"Loved the flavor of the coffee!! Not overwhelming, and compliments the chocolate very very well. It was moist and fudgy. I did not have unsweetened on hand so I used all semisweet and 1 cup of sugar instead of 1 1/4 cup. Next time I will try baking it for 35 min instead of 40 min so it will be more fudgy."
"These are very chocolatey, super rich, and delicious brownies. I originally found this recipe on the Cook's Illustrated website and made their non-coffee version (same recipe, without the espresso powder). I used 4 oz bittersweet and 1 oz semisweet (instead of 5 oz semi) and melted the choc. & butter in the microwave. I've been searching for the perfect brownie recipe and this one comes pretty close! Thanks for posting Mirj! — Apr 27, 2006 Updating to add that the second time I made these I used the 5 oz semisweet chocolate and they weren't as good (for my tastebuds). I think the best combo would be to use equal parts bitter- & semisweet (where the recipe calls for just semi). This recipe is just begging to be tried again!"
"I'm going to call these "Just One More..." brownies because that's what everyone who tried them said! I used bittersweet chocolate in place of the unsweetened chocolate but didn't change a thing otherwise. Thanks for posting!"
"Wonderful brownies! I didn't have unsweetened chocolate on hand, so I subbed bittersweet, and used espresso powder, rather than instant coffee. They were certainly enjoyed--thanks for sharing!"