Ingredients for Espresso Brownies With Vanilla Espresso Glaze
- Nonstick Cooking Spray
- 1/3 cup water
- Canola Oil
- 2 large eggs
- 4 tablespoons espresso powder
- 1 box (15.25 ounces) brownie mix
- Semi Sweet Chocolate Chips
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Unsalted Butter
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How to Make Espresso Brownies With Vanilla Espresso Glaze
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch baking pan with cooking spray.
- In a large bowl, whisk together 1/3 cup water, 1/2 cup vegetable oil, 2 large eggs, and 2 tablespoons espresso powder until well combined.
- Add one box (15.25 ounces) of brownie mix and stir until just blended. Do not overmix.
- Stir in 1 cup chocolate chips.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before glazing.
- While the brownies are cooling, prepare the glaze: In a medium bowl, dissolve 2 teaspoons espresso powder in 2 tablespoons of water.
- Whisk in 1 teaspoon vanilla extract.
- Gradually add 2 cups powdered sugar, whisking until smooth.
- Stir in 4 tablespoons (1/2 stick) of unsalted butter, softened, until the glaze is smooth and glossy.
- Once the brownies are completely cool, pour the glaze evenly over the top.
- Refrigerate for at least 30 minutes to allow the glaze to set.
- Cut into bite-sized pieces and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
7g
Carbs
6g
