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Triple Espresso Brownies Recipe

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This recipe for Triple Espresso Brownies, by , is from The Biberdorf Family Cookbook Project, 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!

Kay Marie Biberdorf


1 pkg Brownie Mix
2/3 c vegetable oil
1/4 c water
2 eggs
2 tsp instant espresso or coffee
1 tsp vanilla

1/4 c butter softened
1/2 c firmly packed brown sugar
1 egg
2 tsp instant espresso coffee granules
1 tsp vanilla
1 coarsely chopped walnuts
12 oz sweet dark or bittersweet chocolate, coarsely chopped

1/2 c semisweet chocolate chips
1 tbs butter
1/8 tsp instant coffee granules
1 or 2 tsp milk or whipping cream

Heat oven to 350F. Grease bottom only of 13x9 inch pan. In a large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350F for 28 minutes and remove from oven.

Meanwhile in a small bowl beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 tsp coffee granules and 1 tsp vanilla; blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well.

Spoon and carefully spread filling over baked brownies. Return to oven; continue to bake 17-20 minutes or until light brown.

In small saucepan, melt chocolate chips and 1 tbs butter over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars.




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