[espresso brownies]

Adapted from Giada De Laurentiis's recipe
Nonstick Vegetable Oil Cooking Spray
1/3 cup plus 2 tbsp water
1/3 cup vegetable oil
2 large eggs
2 tbsp plus 2 tsp espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 tbsp unsalted butter, room temperature

Preheat oven to 350.
Spray a 9x13 inch baking pan with nonstick spray. Whisk 1/3 cup water, oil, eggs and 2 tbsp espresso powder in a large bowl. 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 comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 tsp of espresso powder in the remaining 2 tbsp of water in a medium bowl. 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.

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