Espresso Brownies With Vanilla Espresso Glaze
- Reviews 3
Ready In: 50 mins
Yields: 36 bite-sized brownies
Ingredients
- nonstick cooking spray
- 1⁄3 cup water (for brownies)
- 2 tablespoons water (for glaze)
- 1⁄3 cup canola oil
- 2 large eggs
- 2 tablespoons espresso powder (for brownies)
- 2 teaspoons espresso powder (for glaze)
- 1 (19 7/8ounce) box brownie mix
- 3⁄4 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1⁄2 cups powdered sugar
- 1 tablespoon unsalted butter, room temperature
Directions
- Preheat oven to 350°F.
- Spray a 9 x 13 baking pan with cooking spray.
- Whisk 1/3 cup water, oil, eggs and 2 tablespoons espresso powder in a large bowl.
- Add brownie mix and stir until well blended.
- Stir in chocolate chips.
- Pour batter into prepared baking pan.
- Bake about 35 minutes (until a toothpick, poked in the center, comes out clean).
- Cool completely.
- 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.
- Pour the glaze over the cool brownies and refrigerate until glaze is set.
- Cut into bite-size pieces.
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