Zutaten für Deep Chocolate Coffee Brownies
- Chocolate Graham Crackers
- Unsweetened Cocoa Powder
- Pinch of salt
- 2 large eggs
- Sugar
- Light Brown Sugar
- 1 teaspoon instant coffee granules
- Vanilla Extract
- ½ cup pitted Medjool dates (chopped)
- Semi Sweet Chocolate Chips
- Chocolate Frosting
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Zubereitung von Deep Chocolate Coffee Brownies
- Preheat oven to 300°F (150°C).
- Lightly grease an 8x11x1/2 inch baking pan.
- In a food processor, pulse 1 ½ cups graham crackers into fine crumbs.
- Transfer crumbs to a medium bowl. Add 1/4 cup unsweetened cocoa powder and a pinch of salt. Mix well and set aside.
- In a large bowl, whisk together 2 large eggs, ½ cup packed light brown sugar, and ¼ cup granulated sugar until light and fluffy (about 2 minutes using an electric mixer).
- Stir in 1 teaspoon instant coffee granules and 1 teaspoon vanilla extract.
- Gently fold in ½ cup pitted Medjool dates (chopped) and ½ cup semi-sweet chocolate chips.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (don't overbake!).
- Let cool completely in the pan on a wire rack before cutting and frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
37g
Fat
2g
Carbs
3g
