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BAKER'S Chocolate & Mocha Sweethearts

average rating

rate/review

prep time

10 min

total time

45 min

makes

15 servings, 2 brownies (44 g) each

photo by:

kraft

recipe by: kraft

What You Need

4 squares Baker's Unsweetened Chocolate

3/4 cup butter

2 cups sugar

4 eggs

1 tsp. vanilla

1 cup flour

1/2 cup Maxwell House Café Instant Coffee Beverage Mix, any flavour

2 Tbsp. unsweetened cocoa powder

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Grease foil; set aside.

MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and instant coffee; stir until well blended. Spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Use foil handles to remove brownie from pan. Cut brownie into shapes using 1-1/2-inch heart-shaped cookie cutter; sprinkle wtih cocoa powder. Reserve brownie scraps for snacking or another use.

kraft kitchens tips

Creative Leftovers

Store brownie scraps in resealable bag or airtight container at room temperature. For a quick-and-easy dessert, prepare 1 pkg. (4-serving size) Jell-O Chocolate Flavor Instant Pudding with milk as directed on package for pudding. Stir in brownie scraps. Refrigerate 5 min. or until ready to serve.

Special Extra

Dip tops of brownies in 6 melted squares Baker's Semi-Sweet Chocolate. Refrigerate until chocolate is firm.

Note

Reduce oven temperature to 325°F if baking brownies in 13x9-inch baking dish.