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.
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