Espresso Brownies

Suze Jones


This is an easy and excellent makeover for a boxed brownie. Espresso powder adds a bit of depth and intensity, making these elegant enough to serve guests.
- 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

Directions Step-By-Step

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 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.
Meanwhile: 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.
Pour the glaze over the brownies. Refrigerate until the glaze is set.
Cut into bite-size pieces. Arrange the brownies on a platter and serve.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy
Hashtags: #brownies, #bars