Espresso Brownies With Vanilla Espresso Glaze Recipes

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ESPRESSO BROWNIES



Espresso Brownies image

Deep, dark, and espresso-flavored brownies - yum!

Provided by QUILTBUGJ

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 40m

Yield 16

Number Of Ingredients 10

¾ cup white whole wheat flour
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
½ cup butter
1 tablespoon instant espresso powder
5 ounces semisweet chocolate chips
½ cup white sugar
¼ cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  • Sift flour, cocoa, and salt together in a bowl. Set aside.
  • Melt butter in a small saucepan over low heat. Stir in espresso powder. Stir in chocolate chips until melted. Remove from heat; mix in white sugar and brown sugar until fully blended. Add eggs and vanilla extract and mix well. Stir in the flour mixture until just combined. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Do not overbake. Let cool completely before cutting into squares.

Nutrition Facts : Calories 166 calories, Carbohydrate 20 g, Cholesterol 50.1 mg, Fat 9.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 92.4 mg, Sugar 14.5 g

ESPRESSO BROWNIES



Espresso Brownies image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 30m

Yield 16 brownies

Number Of Ingredients 5

1 package store bought brownie mix, any brand, batter prepared to package directions
3 tablespoons instant espresso or 2 rounded tablespoons ground dark roast coffee beans
1 shot coffee liqueur or 1 ounce coffee flavored syrup
Softened butter, for greasing pan
Disposable 9 by 13-inch baking pan

Steps:

  • Preheat oven to 425 degrees F.
  • To prepared brownie mix add instant espresso or ground coffee and coffee liqueur or syrup. Butter a disposable 9 by 13-inch pan and bake brownies 22 to 25 minutes on upper rack of oven. Cut brownies into 16 bar-shaped pieces and serve warm "as is" or with your choice of: cold milk, coffee ice cream, coffee beverages or Italian after dinner liqueurs.

ESPRESSO BROWNIES



Espresso Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h17m

Yield 36 bite-size brownies

Number Of Ingredients 10

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 brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Steps:

  • 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 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. 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.

ESPRESSO BROWNIES WITH VANILLA ESPRESSO GLAZE



Espresso Brownies With Vanilla Espresso Glaze image

DELICIOUS! Courtesy of Chef Giada De Laurentis and Food Network's Everyday Italian (and my little girl, who loves watching cooking shows)

Provided by Budding Chef

Categories     Bar Cookie

Time 50m

Yield 36 bite-sized brownies

Number Of Ingredients 12

nonstick cooking spray
1/3 cup water (for brownies)
2 tablespoons water (for glaze)
1/3 cup canola oil
2 large eggs
2 tablespoons espresso powder (for brownies)
2 teaspoons espresso powder (for glaze)
1 (19 7/8 ounce) box brownie mix
3/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Steps:

  • Preheat oven to 350°F.
  • Spray a 9 x 13 baking pan with cooking spray.
  • Whisk 1/3 cup water, oil, eggs and 2 tablespoons espresso powder in a large bowl.
  • Add brownie mix and stir until well blended.
  • Stir in chocolate chips.
  • Pour batter into prepared baking pan.
  • Bake about 35 minutes (until a toothpick, poked in the center, comes out clean).
  • Cool completely.
  • Meanwhile, dissolve remaining 2 teaspoons espresso powder in the remaining 2 tablespoons water in a medium bowl. Whisk in vanilla extract and then add powdered sugar and butter and whisk until smooth.
  • Pour the glaze over the cool brownies and refrigerate until glaze is set.
  • Cut into bite-size pieces.

Nutrition Facts : Calories 133.5, Fat 6.1, SaturatedFat 1.5, Cholesterol 12.6, Sodium 54.6, Carbohydrate 20, Fiber 0.2, Sugar 6.8, Protein 1.2

ESPRESSO BROWNIES



Espresso Brownies image

I love these, they are rich and tasty. You can use coffee granules if you cant find instant espresso granules. YUM!!

Provided by kzbhansen

Categories     Bar Cookie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup dark brown sugar, firmly packed
1/2 cup sugar
1 cup butter, softened
2 ounces unsweetened baking chocolate
1 tablespoon espresso granules, instant or 1 tablespoon instant coffee granules
1 tablespoon water, boiling
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semi-sweet chocolate chips
3 ounces semisweet chocolate
1/3 cup butter, softened
1/2 cup almonds, sliced

Steps:

  • Preheat oven to 325°F.
  • Grease an 8x8-inch pan.
  • In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
  • In a large bowl blend sugars with an electric mixer on medium.
  • Add butter and mix to form a grainy paste.
  • Melt baking chocolate in a double boiler.
  • Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
  • Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
  • Add the eggs and extracts and beat until smooth.
  • Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
  • Pour batter into greased baking pan.
  • Bake 35-40 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan for 15 minutes.
  • Invert on rack.
  • To make the Glaze:.
  • Melt together the chocolate and butter in a double boiler, stirring until smooth.
  • Spread the glaze over the brownies.
  • Sprinkle with almonds.
  • Cool completely before cutting into bars.

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