Espresso Brownies

I don't make a lot of sweets. But, when I found this recipe by Giada, I had to make them for the SILs and niece. Well, the SILs loved them at least! They have a nice chocolate/coffee taste.


I didn't have any espresso powder on hand, so I took some coffee beans and ran them thru the grinder twice to get a really fine grind. I think espresso powder would've dissolved better for the frosting, but the taste was still great.

Makes: 36 bite-sized servings
Prep time: 5 minutes
Cook time: 35 minutes
Printable Recipe

Ingredients:

• Non-stick cooking spray
• 1/3 cup plus 2 t water
• 1/3 cup vegetable oil
• 2 large eggs
• 2 T plus 2 t espresso powder
• 1 box brownie mix (I used Duncan Hines)
• 3/4 cup semisweet chocolate chips
• 1 t vanilla extract
• 1 1/2 cups powdered sugar
• 1 T unsalted butter, room temperature

1. Preheat oven to 350 F.

2. Spray 9x13 pan with cooking spray.

3. Whisk together 1/3 cup of wter, oil, eggs, and 2 T espresso powder in a large bowl. Add the brownie mix and stir well.

4. Stir in the chocolate chips and transfer to the baking pan. Bake until done, testing with a tooth pick. As soon as nothing sticks to the toothpick, the mix is done. This should take about 35 minutes. Remove from oven and let cool.

5. Dissolve the remaining 2 t of espresso powder in the remaining 2 T of water in a medium bowl.

6. Whisk in the vanilla, sugar, and butter. Continue whisking until smooth.

7. Pour the glaze over the brownies. Refrigerate until set. Cut into pieces and serve.