Espresso Brownies

You'll definitely notice the coffee and chocolate flavors in this favorite dessert bar.


Espresso Brownies

by 3  people


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Servings: 48
Serving size: 1  brownie
Prep Time: 25 mins
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Ingredients
  • 1   cup 
    butter, cut into pieces
  • 6   ounces 
    unsweetened chocolate, coarsely chopped
  • 1 1/2  cups 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
    salt
  • 4   
    eggs
  • 2 1/2  cups 
    sugar
  • 1/4  cup 
    instant espresso powder
  • 1/4  cup 
    coffee-flavored liqueur
  • 2   teaspoons 
    vanilla
  • 1   
    recipe Chocolate Glaze (see recipe below)
  •  
    Chocolate-covered coffee beans (optional)
Chocolate Glaze
  • 6   ounces 
    coarsely chopped semisweet chocolate
  • 1/4  cup 
    butter
  • 2   tablespoons 
    milk

Directions
1.
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring constantly. Cool mixture to room temperature.
2.
Meanwhile, in a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat eggs, sugar, espresso powder, coffee liqueur, and vanilla with an electric mixer until combined. Beat in cooled chocolate mixture. Add flour mixture, stirring just until combined. Spread batter evenly in prepared pan.
3.
Bake in a 350 degree F oven for 25 to 30 minutes until top appears set and dry. Cool in pan on a wire rack. Pour Chocolate Glaze evenly over brownies. Cover and chill about 2 hours until glaze is set.
4.
Before serving, let stand at room temperature for 20 to 30 minutes. Use foil to lift brownies out of pan. Cut into bars. If desired, garnish with chocolate-covered coffee beans. Makes 48 brownies.
Chocolate Glaze
1.
In a medium saucepan combine semisweet chocolate, butter, and milk. Cook and stir over low heat until melted and smooth.

Tip
  • To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
Variation
  • For 24 Brownies: Prepare using method above, except spread batter in a greased and foil-lined 8x8x2-inch baking pan.
Nutrition information
Per Serving: cal. (kcal) 144, Fat, total (g) 9, chol. (mg) 31, sat. fat (g) 5, carb. (g) 16, Monosaturated fat (g) 3, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 12, pro. (g) 2, vit. A (RE) 0, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 4.03, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 91, Potassium (mg) 75, calcium (mg) 10.1, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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