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Espresso Brownies

Recipes frequently have espresso powder listed as an optional ingredient, but I’ve never managed to find any until last Friday when Bri and I meandered up and down the aisles of the new expanded Whole Foods at Fresh Pond. I excitedly grabbed some and tried it out on Giada De Laurentiis’ Espresso brownie recipe. They’re great, a perfect chocolate- coffee-middle-of-the-afternoon-pick-me-up. Very easy to made. The coffee is very strong, so reduce the amount, if you want. I used a 8 X 8 pan for thicker brownies.

 

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
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups 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. 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.

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