Monday, November 23, 2009

Triple Espresso Brownies

Oh, how I love brownies from a box...they are better than any brownies I've ever made! This recipe uses boxed brownies (I used Pillsbury Chocolate Fudge since I couldn't find their "Rich & Moist Fudge Brownie Mix") and espresso. I also didn't have instant espresso powder so used instant coffee. I thought it still had a strong coffee taste but my husband said they didn't taste like coffee. (He also likes Starbucks where as I have to water it down!). All in all, these brownies from were very good and had the "brownies from a box" taste that I love so much!

1 (19.5-oz.) pkg. Pillsbury® Rich & Moist Fudge Brownie Mix
1/2 cup oil
1/4 cup water
2 eggs
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla

1/4 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 egg
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla
1 cup coarsely chopped walnuts (I omitted)
12 oz. sweet dark or bittersweet chocolate, coarsely chopped

1/2 cup semisweet chocolate chips
1 tablespoon butter or margarine
1/8 teaspoon instant espresso coffee granules
1 to 2 teaspoons milk or whipping cream

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 minutes. Remove from oven.
2. Meanwhile, in 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. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well.
3. Spoon and carefully spread filling over baked brownies. Return to oven; continue to bake an additional 17 to 20 minutes or until light brown.
4. In small saucepan, melt chocolate chips and 1 tablespoon butter 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.

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