Espresso Chocolate Chunk Brownies Recipes

ESPRESSO BROWNIES

Espresso Brownies image

Provided by Giada De Laurentiis

Categories dessert

Time 1h17m

Yield 36 bite-size brownies

Number Of Ingredients 10

Ingredients

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 (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Steps:

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. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

CHOCOLATE ESPRESSO BROWNIES

Chocolate Espresso Brownies image

Looking for a decadent treat for coffee lovers? Indulge with this easy brownie mix one.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 6

Ingredients

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie box
2 teaspoons instant espresso coffee (dry)
1/3 cup chopped walnuts
2/3 cup semisweet chocolate chips
1/3 cup chocolate-covered espresso beans, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8 or 9-inch square pan with shortening or cooking spray.
Make brownie batter as directed on box. Stir in espresso coffee, walnuts and 1/3 cup of the chocolate chips. Spread in pan. Sprinkle with remaining 1/3 cup chocolate chips and the espresso beans.
Bake as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 95 mg, Sugar 20 g, TransFat 0 g

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