Ingredients for Glazed Espresso Brownies
- 1 cup (2 sticks) unsalted butter
- 6 ounces unsweetened chocolate
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 ¾ cups granulated sugar
- Instant Espresso Powder
- 2 tablespoons Kahlúa
- 1 teaspoon vanilla extract
- Semisweet Chocolate
- Milk
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How to Make Glazed Espresso Brownies
- Line a 13x9 inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly butter the foil.
- In a small saucepan over low heat, melt 1 cup (2 sticks) unsalted butter and 6 ounces of unsweetened chocolate, stirring constantly until smooth.
- Remove from heat and let cool to room temperature.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, beat 4 large eggs, 1 ¾ cups granulated sugar, 2 tablespoons instant espresso powder, 2 tablespoons Kahlúa, and 1 teaspoon vanilla extract with an electric mixer until light and fluffy.
- Gradually beat in the cooled chocolate mixture until well combined.
- Gently fold in the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack.
- While the brownies cool, prepare the glaze: In a medium saucepan, combine 1 cup semi-sweet chocolate chips, ⅓ cup heavy cream, and 2 tablespoons unsalted butter.
- Heat over low heat, stirring constantly, until the chocolate is melted and the glaze is smooth.
- Pour the glaze over the cooled brownies and spread evenly.
- Refrigerate for at least 30 minutes to allow the glaze to set.
- Let stand at room temperature for 20-30 minutes before serving for optimal taste and texture.
- Use the foil overhang to lift the brownies out of the pan.
- Cut into bars and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
88g
Fat
54g
Carbs
10g
