Espresso Brownies With Vanilla Espresso Glaze Recipes

STARBUCKS COPYCAT ESPRESSO BROWNIES

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking dish with cooking spray, set aside.
• MELT: Fill a medium saucepan halfway full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow it to melt completely. Remove from heat. Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until *JUST* incorporated. Do not overmix.
• BAKE: Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-38 minutes. I baked mine for 35 minutes exactly and they were slightly underdone and extra fudgy, which is exactly how we like them. Let cool on a wire rack for at least 30 minutes before removing from the baking dish. Serve warm.

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons 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 teaspoons of espresso powder in the remaining 2 tablespoons 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.

ESPRESSO BROWNIES WITH VANILLA ESPRESSO GLAZE

Steps:

• Preheat oven to 350°F.
• Spray a 9 x 13 baking pan with cooking spray.
• Whisk 1/3 cup water, oil, eggs and 2 tablespoons espresso powder in a large bowl.
• Add brownie mix and stir until well blended.
• Stir in chocolate chips.
• Pour batter into prepared baking pan.
• Bake about 35 minutes (until a toothpick, poked in the center, comes out clean).
• Cool completely.
• Meanwhile, dissolve remaining 2 teaspoons espresso powder in the remaining 2 tablespoons water in a medium bowl. Whisk in vanilla extract and then add powdered sugar and butter and whisk until smooth.
• Pour the glaze over the cool brownies and refrigerate until glaze is set.
• Cut into bite-size pieces.