ESPRESSO BROWNIES… SAVE ROOM FOR DESSERT

I made these little treats for a library website usability study.  Our participants loved them, and the leftovers were a big hit with the rest of the staff.  What I like about them, and I think everyone on a tight schedule will appreciate, is the fact that you can create them from scratch or with a boxed brownie mix.  Either way, the easy espresso glaze is good enough to eat with a spoon.  Be sure to save room for dessert when you make these!

ESPRESSO BROWNIES
1 1/4 cup flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
14 (1-ounce) squares semisweet chocolate, finely chopped
1 cup sugar
1/2 cup butter
1/4 cup light corn syrup
1/4 cup strong black coffee, cooled
3 large eggs
1 tablespoon vanilla extract
1 1/2 cup semi-sweet chocolate chunks

  • Spray or butter a 13 x 9 pan with non-stick spray.
  • Line pan with foil or parchment, allowing ends to hang over short sides of pan.
  • If using foil, spray with additional non-stick spray; set pan aside.
  • In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
  • Place chopped chocolate in a large bowl; set aside.
  • In a saucepan, combine sugar, butter, corn syrup, and coffee; cook over medium heat until sugar and butter melt and the mixture comes to a boil.
  • Immediately pour mixture over chopped chocolate in bowl and let stand 2 minutes (do not stir).
  • Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in flour mixture; beat at medium speed until well blended.
  • Add vanilla and chocolate chunks.
  • Pour batter into prepared pan; bake at 325 degrees for 45-50 minutes.
  • Cool completely in pan, pour on glaze and chill at least 2 hours.
  • Remove brownies from pan, using foil as handles; cut into squares.

Espresso Glaze
2 teaspoons espresso powder
3-4 tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar

  • In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.
  • Stir into powdered sugar, adding additional cream if necessary.
  • Add vanilla and pour over brownies.

Brownie recipe adapted from Southern Living.

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4 thoughts on “ESPRESSO BROWNIES… SAVE ROOM FOR DESSERT

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