C is for Coffee Brownies

I think this was my favorite of all the desserts. The chocolate mousse was a close second… but this took the cake! (or… it ‘took the brownie’ I guess) 🙂

You start with your favorite brownie boxed mix (I used Duncan Hines) so that simplifies these A LOT! Then you just add in some special ingredients to make them feel more homemade and nothing like something you could make from a box. I think the glaze you put on top has a lot to do with this!

Let’s jump right in! Here’s a photo to get you excited:

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First things first: Preheat your oven to 350 degrees F and Spray a 9×13 baking pan with non-stick spray.

Measure out 1/3 cup water and 1/3 cup vegetable oil. Do this in the same liquid measuring cup! Fill the water to the 1/3 cup line first and then add the oil to the 2/3 cup line. The water on bottom will help the oil to easily slide out of the measurer so you don’t have oil left behind. I love that little trick!

Put the water, oil, 2 eggs, and 2 TBSP ESPRESSO POWDER!  The star ingredient!

DO NOT try to substitute finely ground coffee for this. Espresso powder is special in that it’s made from espresso beans that have been ground, brewed, and then dried. Both ground espresso beans and espresso powder would give food a coffee flavor, but the powder mixes in MUCH better than ground coffee would.

Okay, now just add your favorite boxed brownie mix (19.8 oz size) to the bowl. Stir just to combine. It’s okay if there are a few lumps still! This will help keep your brownies from becoming too dense.

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One final touch to add to the mix before baking: Gently stir in 3/4 cup semisweet chocolate chips. Then, use a spatula to pour and scrape the batter into your prepared baking pan. Bake the brownies at 350F for about 35 minutes. You will need to let them cool COMPLETELY before adding the espresso glaze.

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Now the glaze: (Make this while your brownies are baking!)

Whisk 2 TBSP water and 2 tsp espresso powder together in a small/medium bowl. Then whisk in 1 tsp pure vanilla extract. Add in 1  1/2 cups powdered sugar and 1 TBSP unsalted, SOFTENED butter. Make sure it’s at room temperature so that it combines well into the glaze. Stir slowly at first until the powdered sugar becomes moistened so it can’t explode everywhere. Then whisk well to thoroughly combine. This isn’t like the brownies… GO FOR IT!

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Cool your brownies COMPLETELY and then pour the glaze right on top of them. Use a spatula to smooth it evenly over the top. Do this quickly as the glaze will start to set almost immediately and it gets harder to smooth. Pop the pan into the fridge to let the glaze set completely (about 10 minutes or so). Then keep it covered at room-temperature until you’re ready to cut and serve!

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Click here for the official recipe!

If you haven’t had enough coffee or chocolate for one day… click here!


4 thoughts on “C is for Coffee Brownies

  1. Pingback: C is for Coffee Caramel Bars « Apples to Ziti

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