Triple Chocolate Espresso Brownies
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 623.68 g package betty crocker supreme hot fudge brownie mix
- 29.58 ml water
- 4.92 ml water
- 78.78 ml vegetable oil
- 2 eggs
- 118.29 ml chopped walnuts
- 118.29 ml semi-sweet chocolate chips
- 14.79 ml instant espresso coffee powder
- 236.59 ml chocolate-covered coffee beans, if desired
directions
- Heat oven to 350°F
- Grease bottom only of 13x9x2 pan.
- Mix all ingredients except Hot Fudge pouch and coffee beans in medium bowl, using spoon, about 50 strokes or until well blended.
- Do not use electric mixer.
- Spread in pan.
- Squeeze Hot Fudge pouch 30 times or until fudge is softened.
- Cut off spout at cut line.
- Squeeze about 24 dollops of hot fudge onto the batter, using all of the hot fudge.
- Sprinkle with coffee beans.
- Bake 28 to 30 minutes.
- Do not overbake.
- Serve slightly warm for gooey brownies, or cool completely for easier cutting.
- Cut into 2x2 inch bars.
- Store covered.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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