Gevalia Espresso One Bowl Brownies Recipes

GEVALIA ESPRESSO ONE BOWL BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Mix coffee grounds and water. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in coffee, eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
• Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

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.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

ESPRESSO BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease an 8x8-inch pan.
• In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
• In a large bowl blend sugars with an electric mixer on medium.
• Add butter and mix to form a grainy paste.
• Melt baking chocolate in a double boiler.
• Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
• Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
• Add the eggs and extracts and beat until smooth.
• Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
• Pour batter into greased baking pan.
• Bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes.
• Invert on rack.
• To make the Glaze:.
• Melt together the chocolate and butter in a double boiler, stirring until smooth.
• Spread the glaze over the brownies.
• Sprinkle with almonds.
• Cool completely before cutting into bars.