Ingredients for Triple Espresso Brownies
- Brownie Mix
- Oil
- Water
- Eggs
- Instant Espresso Coffee Powder
- 1 teaspoon vanilla extract
- Butter
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 cup chopped walnuts
- Dark Chocolate
- Semi Sweet Chocolate Chips
- 1-2 tablespoons milk
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How to Make Triple Espresso Brownies
- Preheat oven to 350°F (175°C). Grease the bottom of a 13x9 inch baking pan.
- In a large bowl, combine brownie mix ingredients according to package directions (Usually includes eggs, oil, and water). Mix well.
- Spread the brownie batter evenly into the prepared pan.
- Bake for 28 minutes at 350°F (175°C). Remove from oven.
- While brownies bake, prepare the filling: In a small bowl, cream together 1/4 cup (1/2 stick) softened butter and 1/2 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg, 2 teaspoons instant espresso powder (or finely ground coffee), and 1 teaspoon vanilla extract.
- In a medium bowl, combine 1 cup chopped walnuts and 1 cup semi-sweet chocolate chips.
- Add the brown sugar mixture to the walnut and chocolate mixture; blend well.
- Gently spread the filling evenly over the warm, baked brownies.
- Return the pan to the oven and bake for an additional 17-20 minutes, or until the filling is lightly browned and set.
- While the brownies bake, prepare the drizzle: In a small saucepan, melt 6 ounces semi-sweet chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth.
- Remove from heat and stir in 1/8 teaspoon instant espresso powder and 1-2 tablespoons milk (adjust for desired consistency).
- Drizzle the chocolate espresso mixture over the warm brownies.
- Let the brownies cool completely in the pan for at least 45 minutes before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
56g
Carbs
13g
