How To make Triple Espresso Brownies
1 x
brownies:
1/2 c Water
1 Egg
1 ts Vanilla
1/4 c Butter, softened
1 Egg
1 ts Vanilla
3 Chocolate bars, sweet dark/b
1/2 c Semi-sweet chocolate chips
1/8 ts Espresso granules, instant
21 1/2 oz Brownie mix (1 pkg. pillsbur
1/4 c Oil
2 ts Expresso granules, instant
1 x filling:
1/2 c Brown sugar, firmly packed
2 ts Espresso granules, instant
1 c Walnuts, coarsely chopped
1 x glaze:
1 tb Butter or margarine
1 ts Milk or whipping cream
Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove from oven. Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency.
Drizzle over warm brownies. Cool completely. Cut into bars. SOURCE: Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort, (R)etry, (C)onsume Chocolate Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> -----
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Ingredients:
1 19.8 oz. box of brownie mix (I use Pillsbury dark chocolate)
Water according to package instructions
Vegetable oil and eggs according to package instructions also!
2 1/2 tbsp. of instant espresso powder (found in the coffee section)
1/2 cup of semi sweet dark chocolate chips
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2 tbsp. of water
1 1/2 cups Confectioners sugar
1 tbsp. of room temperature salted butter
1 teaspoon of vanilla extract
a tiny pinch of salt
Instructions:
1. Preheat oven to 350°
2. Spray a 9 x 13 bar pan or 8 x 8 nonstick baking pan
3. Prepare the brownies according to the package instructions. Add the espresso powder to the water portion and whisk together. Then add it to the brownie mixture. Stir in the chocolate chips and pour into the baking pan. Bake for 22 to 25 minutes or until toothpick inserted in center comes out clean!
4. Let brownies cool for 30 minutes
5. Meanwhile to make the glaze, add the powdered sugar, butter, and vanilla extract to a bowl. Dissolve the espresso powder and the water together and add it to the powdered sugar mixture. Mix until smooth and drizzle or spread it over the cooled brownies.
6. Top with chopped walnuts and chocolate chunks!
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