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Espresso Brownies Recipe

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This recipe for Espresso Brownies is from Sid and Jo's Favorite Flavors, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick vegetable oil cooking spray
1/3 c. plus 2 T. water
1/3 c. vegetable oil
2 large eggs
2 T. plus 2 tsp. espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 c. semisweet chocolate chips
1 tsp. vanilla extract
1-1/2 c. powdered sugar
1 T. unsalted butter, room temperature
Directions:
Directions:
Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
Number Of Servings:
Number Of Servings:
36 brownies
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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