Espresso Brownies



So this was another dessert that I had made for Easter. It is very rich and not at all for the non-coffee drinker because it is not a subtle taste of espresso…. no…. its like I just went swimming in a large pool of the divine stuff! Either way, this dessert is MY FAV and I will absolutely be making this again, very soon!

(PS I know my cutting board is pink… I just made strawberry rhubarb sauce and well, that’s what happens kids…. it stains your stuff but eventually comes out after a few dozen washings)



Cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1  19.8-ounce  Duncan Hines Brownie Mix
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperaturePreheat the oven to 350.

Whisk together water, eggs, and 2 tbsp espresso powder.
Once they are well combined, add the boxed brownie mix and combine well.
Stir in the chocolate chips. (Yep that is ghost arm making a comeback)
Combine well again, then transfer to a cake pan.
Bake about 35 minutes or until you can prick it with a tooth pick and it comes out mostly clean.
Now for the espresso icing….
Stir together 2 tsp espresso powder and 2 tbsp water until dissolved.
Stir in the vanilla.
Combine well with powdered sugar and butter.
Pour the icing over the cooled brownies and refrigerate to let the glaze set before cutting.

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