ESPRESSO BROWNIES

 

  • Cooking Time: 35
  • Servings:
  • Preparation Time:

Ingredients

  • Nonstick vegetable oil cooking spray
  • 1/3 cup plus 2 tablespoons water
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons plus 1 3/4 teaspoons espresso powder
  • 1 (19.8-ounce) box brownie mix (I use Duncan Hines)
  • 1 cup semisweet chocolate chips
  • Frosting:
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tablespoon unsalted butter, room temperature

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 1 3/4 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. Spread the frosting over the brownies. Refrigerate until the frosting is set.

Notes

I got tired of the same old brownie recipe and so I tweaked it by adding espresso and chocolate chips and put an espresso frosting on them. They are a fudgy brownie and very rich, so they need to be cut into small pieces.

Categories: Brownie  Dessert 
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