Espresso Brownies
Why I Love This Recipe
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.
Ingredients You'll Need
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.
