any one tried the mocha double fudge brownies from june '00

[jjf]

there is a picture of these in a cooking light mailer that i received this week and they look pretty good.
i searched the bulletin board and didn't find any reviews. i like gooey brownies better than cakey and from the picture, these look like they might fit the bill. thanks in advance.

jen

[mac]

Do you know the recipe? Could you tell me it to try? Thanks.

[Lynn B]

I have only ONE word to say regarding those brownies... MMMMMMMMMMMMMMMM!!!!!!

[kima]

Could I trouble one ofyou fine ladies or gents with Mastercook to post this gooey delight. Thankyou very much!

[Heidi]

Yummy!

Let me just add a note that the first time I made these, I accidentally used regular coffee grounds instead of the instant coffee the recipe calls for. They still tasted good, but after every bite you ended up with little coffee grounds in your teeth! Whoops!

[Laura B]

* Exported from MasterCook *

Mocha Double-Fudge Brownies

Recipe By :Cooking Light Magazine. June 2000. Page: 202.
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
2/3 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
2 tablespoons water
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 large egg
1 large egg white
1/4 cup semisweet chocolate minichips
1/4 cup fat-free hot fudge chocolate topping

Directions.
1. Preheat oven to 350 degrees.

2. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine sugar and the next 8 ingredients (sugar through egg white) in a bowl. Add flour and minichips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Yield: 16 servings (serving size: 1 brownie).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 85 Calories; 1g Fat (6.1% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[bossy]

I'm also interested in whether they are the gooey or cakey kind http://www.cookinglight.com/bbs/smile.gif. My husband only likes gooey!