Espresso Brownies With Vanilla Espresso Glaze

Total Time
Prep 15 mins
Cook 35 mins

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

Ingredients Nutrition

  • nonstick cooking spray
  • 13 cup water (for brownies)
  • 2 tablespoons water (for glaze)
  • 13 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
  • 34 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 12 cups powdered sugar
  • 1 tablespoon unsalted butter, room temperature


  1. Preheat oven to 350°F.
  2. Spray a 9 x 13 baking pan with cooking spray.
  3. Whisk 1/3 cup water, oil, eggs and 2 tablespoons espresso powder in a large bowl.
  4. Add brownie mix and stir until well blended.
  5. Stir in chocolate chips.
  6. Pour batter into prepared baking pan.
  7. Bake about 35 minutes (until a toothpick, poked in the center, comes out clean).
  8. Cool completely.
  9. 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.
  10. Pour the glaze over the cool brownies and refrigerate until glaze is set.
  11. Cut into bite-size pieces.


Most Helpful

I LOVE Giada's recipes. I have yet to make one that did not come out exactly as it should have. These brownies are exquisite and if you're an espresso lover, a must-have! And I love the fact as well-educated as Giada is in cooking/baking, she's not above using a box mix for the basic brownie, and "doctoring" it up to make it special.

Citruholic April 29, 2008

YUM! These are so easy and so impressive. I love doctoring up mixes b/c if you keep the brownie mix on hand, then you'll usually have all the other ingredients in your pantry as well for an easy, fast, last minute dessert! The espresso glaze/frosting really makes these a hit. Yay!

Liza at December 12, 2006

This is a great recipe. I've made it twice, once with vanilla extract in the glaze and once with almond extract. It is very rich and easy to be satified with a small piece. Next time I'd like to make it in mini muffin ccups to have little individual pieces. Definatley an easy must-try for any chocolate ad coffee lovers!!

Rljacdcjecl October 27, 2006

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