Espresso Brownies With Vanilla Espresso Glaze

“DELICIOUS! Courtesy of Chef Giada De Laurentis and Food Network's Everyday Italian (and my little girl, who loves watching cooking shows)”
READY IN:
50mins
YIELD:
36 bite-sized brownies
UNITS:
US

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

Directions

  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.

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