Triple Espresso Brownies

Chocolate and coffee pair well, as this one-pan treat demonstrates in this cookie recipe. It's flavored with instant espresso powder, coffee liqueur, and chocolate-covered coffee beans.


Triple Espresso Brownies


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Prep Time: 30 mins
Total Time: 50 mins
Servings: 48 brownies
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Ingredients
 
savings in
 
  • 1/4  cup  waterOn Sale
  • 2  tablespoons  instant espresso powder or instant coffee crystalsOn Sale
  • 1  cup  butterOn Sale
  • 1-1/2  cups  semisweet chocolate piecesOn Sale
  • 1-1/2  cups  granulated sugarOn Sale
  • 4    lightly beaten eggsOn Sale
  • 1  teaspoon  vanillaOn Sale
  • 2  cups  all-purpose flourOn Sale
  • 1/2  cup  chopped walnuts (optional)On Sale
  • 1/2  teaspoon  saltOn Sale
  • 3  cups  sifted powdered sugarOn Sale
  • 1/4  cup  butter, softenedOn Sale
  • 2  tablespoons  boiling waterOn Sale
  • 2  tablespoons  coffee liqueur or 2 teaspoons instant espresso powder or instant coffee crystalsOn Sale
  • 1/2  teaspoon  vanillaOn Sale
  •     Coarsely chopped chocolate-covered coffee beans (optional)On Sale
  •     Instant espresso powder (optional)On Sale

Directions
1.
Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large saucepan, combine 1/4 cup water and 2 tablespoons instant espresso powder or coffee crystals. Add the 1 cup butter and the chocolate pieces. Cook and stir over low heat until chocolate and butter are melted. Remove from heat. Add granulated sugar, eggs, and 1 teaspoon vanilla. Using a wooden spoon, lightly beat the mixture just until combined. Stir in flour; walnuts, if desired; and salt. Spread in prepared pan.
2.
Bake in preheated oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
3.
Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, the coffee liqueur or 2 teaspoons instant espresso powder or coffee crystals, and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Spread frosting evenly over cooled brownies. If desired, sprinkle with coarsely chopped chocolate-covered coffee beans and additional espresso powder. Cut into bars. Makes 48 brownies.

TO STORE
Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or cover pan of uncut, unfrosted bars with heavy foil and freeze for up to 3 months; thaw and frost.

Nutrition information
Calories 145, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 20 g, Fiber 0 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet
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