Hmmmmm...what to do when a hurricane or big storm is coming with power outages likely? I guess we must eat all that ice cream in the freezer and bake some yummy espresso brownies to go with them for some sustenance. Weather aside - these delicious treats are incredibly moist and fudge-like. The taste of espresso is mild but noticeable and brings out the flavors of the dark chocolate. YUM! Eat well and stay safe everyone!
Ingredients
- Nonstick vegetable oil cooking spray
- 1/3 cup plus 2 tablespoons water
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons plus 2 teaspoons espresso powder
- 1 (19.8-ounce) box of dark chocolate brownie mix
- 3/4 cup bittersweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, room temperature
- 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, then 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 2 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. Drizzle the glaze over the brownies, and reserve about 1-2 tablespoons if you want to drizzle the topping over some ice cream.
- Refrigerate brownies until the glaze is set. Cut into bite-size pieces and enjoy them on their own or with some French vanilla ice cream and some espresso sauce drizzled on top.
Happy and healthy eating!
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