Monday, December 21, 2009

Espresso Brownies!

I promise I will go back to other recipes besides decadent, rich, indulgent desserts after I post everything I have baked in the past two weeks.  I did make a great dinner tonight from a Everyday Food recipe that came out great, so I will post that when I get time. 

This week is going to go super fast (or slow...) because it is only a three day work week. One of my students gave me a gift certificate to Starbucks with a to go mug..SCORE...(is it that obvious I LOVE coffee??) Anyways, he made my day. 

I am getting excited for Thursday and Friday. Thursday we do the 7 fishes in traditional Italian style. It is my most favorite meal of the entire year!! I am mostly wrapped..except some of Danny's presents but the rest are ready to go. My cheesecake is done and ready to bring to my mom's and Danny's family's house. 

So if you need a good pick me up or jolt...or just love a good chocolaty brownie, than this is YOUR dessert.

Giada is my GO-TO girl for desserts for the holiday season. 

Espresso Brownies

This is the glaze that I put over the brownies. Again, my stand mixer is my saving grace.

Brownies glazed after they totally cooled.


Espresso Brownies by Giada DeLaurentilis


  • Nonstick vegetable oil cooking spray
  • 1/3 cup plus 2 tablespoons water
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons plus 2 teaspoons espresso powder
  • 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tablespoon unsalted butter, room temperature


Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
Have a wonderful day!


Simply Life said...

oh my! i would LOVE one of these! they sound amazing!!!

p.s, I just gave you an award :)

FoodFitnessFreshair said...

Love Giada! And espresso adds so much to all chocolate desserts. It really boosts the "chocolatyness".

preventionrd said...

Those look and sound incredible! Thanks for posting the recipe!

Stacy said...

Drool! I need one now! Coffee and chocolate are so great together.

Christine said...

Why didn't I get to try one of these ! They look awesome !

Emily Ziegler said...

Oh boy! How awesome!!! This is definitely going on my list of must tries!

theUngourmet said...

These look fabulous! Love espresso in my brownies!

CheapAppetite said...

hmmm so yummy. I love brownies. Espresso flavor is a nice touch:) Good with a cup of latte. lol.

NOELLE said...

These are yummers! Great recipes by Giada.

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