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Triple Espresso Brownies |
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Serves: 48
Print this Recipe
Serving Size: 1 bar
Sheryl Hakko - Eugene, Oregon
Bake-Off® Contest 34, 1990
Here's the way to give new meaning to brownies: add a dark chocolate and nut filling, glaze the bars with chocolate and accent all three layers with the rich flavor of espresso coffee granules.
BROWNIES
1 (1-pound 3.5-oz) package fudge brownie mix
1/2 cup oil
1/4 cup water
2 eggs
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla extract
FILLING
1/4 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 egg
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
3 (4-ounce) bars sweet dark or bittersweet chocolate, coarsely chopped
GLAZE
1/2 cup semisweet chocolate chips
1 tablespoon butter or margarine
1/8 teaspoon instant espresso coffee granules
1 to 2 teaspoons milk or whipping cream
Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 minutes. Remove from oven.
Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake at 350°F. for an additional 17 to 20 minutes or until light brown.
In small saucepan over low heat, melt chocolate chips and 1 tablespoon butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars.
HIGH ALTITUDE - Above 3,500 feet: See brownie mix package for directions.
Nutrition Per Serving (1 bar): Calories 160; Protein 2g; Carbohydrate 18g; Fat 9g; Sodium 50mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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