Espressobrownieswithvanillaespressoglaze Recipes

ESPRESSO BROWNIES

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

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.

ESPRESSO BROWNIES WITH VANILLA ESPRESSO GLAZE

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.