Basic Brownies...DONE!
What next?
Let us combine our favorite things..Chocolate and Coffee..
Now why won't these just ROCK!
I first saw this recipe on Food Network. Instantly impressed! Who would'nt be? But the icing bit scared me. If you are a follower of my blog, you will realise, that icing and me don't go hand in hand. I don't particularly enjoy iced desserts. I find them too sweet! Well that's just me!
But the way this recipe was shown, made it sound really simple and interesting. It started with a BOX MIX and a really super thin layer of icing.
Nothing else gets me started faster than a box-mix recipe. So many steps out of the way. Why wouldn't anyone make this?? So I got going..
End result? Bliss!
Espresso Brownies are a sure shot crowd pleaser! They are fudgy, chocolatey and oh so yummy!
The coffee in the recipe is not overpowering. It doesn't make your brownie taste like coffee! Just makes the chocolate more intense. And that can never be a bad thing! EVER!
The icing on the brownie is very sweet. But as we just apply a thin layer, it doesn't make this dessert too sweet! It just makes it even more perfect, if that is even possible..
I will end with a small note. Please do not replace espresso powder with instant coffee powder. Unfortunately, instant coffee in these amounts, make the brownies and the icing bitter. So make a trip to your grocers and get a small bottle of espresso powder. Trust me, it will be well worth it!
And as I believe in "All good things, need to be shared!"...here are Espresso Brownies for you!
Level: Easy
Serves: 10 - 12 people
Source: Food Network (Giada at Home - Giada De Laurentiis)
Ingredients:
For the base:
1 pack Brownie Mix (any brand)
Eggs, as per box instructions
Oil, as per box instructions
Water, as per box instructions
2.5 tblsp espresso powder
1 cup chocolate chips (any kind. I used semi-sweet)
For the glaze:
0.75 cups powdered sugar
2 tsp espresso powder
2 tblsp water
1 tblsp unsalted butter (at room temperature)
1 tsp vanilla extract
Method:
Step 1 - Preheat oven to 350 Deg. F. Line your baking tray (I used 9 X 13 baking tray) with parchment paper and spray some oil over it.
Step 2 - Prepare the brownies as per the package instructions. Do not over mix. Stir in the chocolate chips and the espresso powder.
Step 3 - Pour the batter into the prepared pan. If the mixture is thick, spread it around the pan with a spoon or a spatula. You do not have to take much efforts to even the batter out. Just make sure it does not all clump up only in the center of the pan. The baking process will spread and even out the batter.
Step 4 - Bake in the preheated oven for 20-25 mins. The best way to know if your brownies are done is when a toothpick entered in the center of the cake comes out with some fudgy crumbs for fudge brownies and clean for normal brownies. It should not show wet ingredients on it. Other ways of knowing if your brownies are done, is when they have little cracks on the surface and they are no longer shiny, but have a matt finish to them.
Step 5 - Let the brownies cool down completely for about 30-35 mins.
Step 6 - Meanwhile let us get to the glaze. In a small bowl, add the powdered sugar, espresso powder, water, unsalted butter and vanilla extract. Whisk it together till it forms a smooth lump free paste-like batter.
Step 7 - Pour the glaze on the cooled baked brownies. Spread it around with a spoon or a spatula. You want a thin layer over the brownies.
Step 8 - Let the glaze set for 10-15 mins. Cut into pieces.
You can serve these with some vanilla ice cream or just as is!
Tips:
I used a 9 X 13 pan. As you can see, that gives us thinner brownies. That is what we prefer. As the glaze is very sweet and strong, a thin layer is perfect for us. If you want thicker and stronger brownies, use a smaller pan. Just make sure you increase the baking time a little.
I always line my baking pan with aluminum foil before placing in the parchment paper for brownies. This is not really necessary, but I like to be safe than sorry.
I used a 19.8 oz brownie mix pack. But any brand between 18 oz to 20 oz will do.
I used the Fudge Brownies package. You can use normal plain brownies too, if fudgy is not your thing.
You cannot substitute the powdered sugar with granulated sugar. The icing would be too runny and will not set properly.
Do not be impatient and pour the icing over warm brownies. Instead of a glaze, you will have coffee icing soaked brownies. Not pretty!
You can refrigerate these brownies for a week and freeze them for a month. Just make sure you get them to room temperature before you serve them.
What next?
Let us combine our favorite things..Chocolate and Coffee..
Now why won't these just ROCK!
I first saw this recipe on Food Network. Instantly impressed! Who would'nt be? But the icing bit scared me. If you are a follower of my blog, you will realise, that icing and me don't go hand in hand. I don't particularly enjoy iced desserts. I find them too sweet! Well that's just me!
But the way this recipe was shown, made it sound really simple and interesting. It started with a BOX MIX and a really super thin layer of icing.
Nothing else gets me started faster than a box-mix recipe. So many steps out of the way. Why wouldn't anyone make this?? So I got going..
End result? Bliss!
Espresso Brownies are a sure shot crowd pleaser! They are fudgy, chocolatey and oh so yummy!
The coffee in the recipe is not overpowering. It doesn't make your brownie taste like coffee! Just makes the chocolate more intense. And that can never be a bad thing! EVER!
The icing on the brownie is very sweet. But as we just apply a thin layer, it doesn't make this dessert too sweet! It just makes it even more perfect, if that is even possible..
I will end with a small note. Please do not replace espresso powder with instant coffee powder. Unfortunately, instant coffee in these amounts, make the brownies and the icing bitter. So make a trip to your grocers and get a small bottle of espresso powder. Trust me, it will be well worth it!
And as I believe in "All good things, need to be shared!"...here are Espresso Brownies for you!
Level: Easy
Serves: 10 - 12 people
Source: Food Network (Giada at Home - Giada De Laurentiis)
Ingredients:
For the base:
1 pack Brownie Mix (any brand)
Eggs, as per box instructions
Oil, as per box instructions
Water, as per box instructions
2.5 tblsp espresso powder
1 cup chocolate chips (any kind. I used semi-sweet)
For the glaze:
0.75 cups powdered sugar
2 tsp espresso powder
2 tblsp water
1 tblsp unsalted butter (at room temperature)
1 tsp vanilla extract
Method:
Step 1 - Preheat oven to 350 Deg. F. Line your baking tray (I used 9 X 13 baking tray) with parchment paper and spray some oil over it.
Step 2 - Prepare the brownies as per the package instructions. Do not over mix. Stir in the chocolate chips and the espresso powder.
Step 3 - Pour the batter into the prepared pan. If the mixture is thick, spread it around the pan with a spoon or a spatula. You do not have to take much efforts to even the batter out. Just make sure it does not all clump up only in the center of the pan. The baking process will spread and even out the batter.
Step 4 - Bake in the preheated oven for 20-25 mins. The best way to know if your brownies are done is when a toothpick entered in the center of the cake comes out with some fudgy crumbs for fudge brownies and clean for normal brownies. It should not show wet ingredients on it. Other ways of knowing if your brownies are done, is when they have little cracks on the surface and they are no longer shiny, but have a matt finish to them.
Step 5 - Let the brownies cool down completely for about 30-35 mins.
Step 6 - Meanwhile let us get to the glaze. In a small bowl, add the powdered sugar, espresso powder, water, unsalted butter and vanilla extract. Whisk it together till it forms a smooth lump free paste-like batter.
Step 7 - Pour the glaze on the cooled baked brownies. Spread it around with a spoon or a spatula. You want a thin layer over the brownies.
Step 8 - Let the glaze set for 10-15 mins. Cut into pieces.
You can serve these with some vanilla ice cream or just as is!
Tips:
I used a 9 X 13 pan. As you can see, that gives us thinner brownies. That is what we prefer. As the glaze is very sweet and strong, a thin layer is perfect for us. If you want thicker and stronger brownies, use a smaller pan. Just make sure you increase the baking time a little.
I always line my baking pan with aluminum foil before placing in the parchment paper for brownies. This is not really necessary, but I like to be safe than sorry.
I used a 19.8 oz brownie mix pack. But any brand between 18 oz to 20 oz will do.
I used the Fudge Brownies package. You can use normal plain brownies too, if fudgy is not your thing.
You cannot substitute the powdered sugar with granulated sugar. The icing would be too runny and will not set properly.
Do not be impatient and pour the icing over warm brownies. Instead of a glaze, you will have coffee icing soaked brownies. Not pretty!
You can refrigerate these brownies for a week and freeze them for a month. Just make sure you get them to room temperature before you serve them.
Fantastic Post! Such a great recipe. Thanks for sharing.. Keep updating..
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