Triple Espresso Brownies

Triple Espresso Brownies

1 package fudge brownie mix
1/2 cups oil
1/4 cup water
2 eggs
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla

1/4 cup butter, softened
1/2 cup firmly packed brown sugar
1 egg
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla
1 cup coarse chopped walnuts
12 ounces bittersweet chocolate, coarse chopped

1/2 cup chocolate chips
1 tablespoon butter
1/8 teaspoon espresso coffee granules
1 tsp milk or whipping cream — (1 to 2)

Heat oven to 350ºF. Grease bottom only of 13×9 inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350ºF for 28 minutes. Remove from oven. Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 txp. coffee granules and 1 tsp. vanilla; blend well.

In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture and blend well. Spoon and carefully spread filling over partially baked brownies. Return to oven; bake an additional 17-20 minutes or until light brown.

In small saucepan, melt chocolate chips and 1 tbl. butter over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp. coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars. Makes 48.

Source of Recipe: Pillsbury

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