Shelly's Recipe

ESPRESSO BROWNIES

Category: Brownies/Blondies

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tbsp water
1/3 cup vegetable oil
2 large eggs
2 tbsp plus 2 tsp espresso powder
1 (19.8-oz) box brownie mix
3/4 cup semisweet chocolate chips
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 tbsp unsalted butter, room temperature

Preheat oven to 350 degrees F.

Spray a 13x9 inchbaking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tbsp espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 tsp of espresso powder in the remaining 2 tbsp of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.