Triple Espresso Brownies

Yield

48 bars

Brownies Ingredients

1 (19.25 ounce) package Pillsbury® Classic Traditional Fudge Brownie
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 large eggs
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla extract

Filling Ingredients

1/4 cup butter, room temperature
1/2 cup firmly packed light brown sugar
1 large egg
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
12 ounces sweet dark or bittersweet chocolate, coarsely chopped

Glaze Ingredients

1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1/8 teaspoon instant espresso coffee granules
1 to 2 teaspoons milk or heavy cream

Directions

Preheat oven to 350°F (177°C). Spray bottom only of 13 x 9-inch baking pan with cooking spray.

Combine all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Bake 28 minutes while making filling.

In a small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; blend well. Combine walnuts and chopped chocolate in medium bowl. Add brown sugar mixture; blend well.

Remove brownies from oven. Spoon and carefully spread filling over partially baked brownies. Return to oven; bake an additional 17 to 20 minutes or until light brown.

Melt chocolate chips and 1 tablespoon butter in small saucepan over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars.

Additional Information

High Altitude (above 3500 feet): Add 1/2 cup flour to dry brownie mix; increase water to 1/3 cup. Bake as directed above.

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