- Really quick to fix when you have a hankering for CHOCOLATE!
Recipe originally from Giada ;)
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- nonstick vegetable oil cooking spray
- 1/3 c
- plus 2 tablespoons water
- 1/3 c
- vegetable oil
- 2 large
- 2 Tbsp
- plus 2 teaspoons espresso powder
- 1 (19.9oz)
- brownie mix (recommended; duncan hines)
- 3/4 c
- semisweet chocolate chips
- 1 tsp
- vanilla extract
- 1 1/2 c
- powderded sugar
- 1 Tbsp
- unsalted butter, room temperature
1Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with nonstick spray.
2Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend.
3Add the brownie mix. Stir until well blended. Stir in the chocolate chips.
4Transfer the batter to the prepared baking pan and bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
5Meanwhile: in a medium bowl, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth.
6Pour the glaze over the brownies. Refrigerate until the glaze is set.
7Cut into bite-size pieces. Arrange the brownies on a platter and serve.