I made and served these little treats following a library website usability study. Our participants loved them, and the leftovers were a big hit with the rest of the staff. What I like about them, and I think everyone on a tight schedule will appreciate, is the fact that you can create them from scratch or with a boxed brownie mix. Either way, the easy espresso glaze is good enough to eat with a spoon. Be sure to save room for dessert when you make these!
1 1/4 cup flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder 1/8 teaspoon salt
14 (1-ounce) squares semisweet chocolate, finely chopped
1 cup sugar
1/2 cup butter
1/4 cup light corn syrup
1/4 cup strong black coffee, cooled
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate chunks
- Spray or butter a 13 x 9 pan with non-stick spray.
- Line pan with foil or parchment, allowing ends to hang over short sides of pan.
- If using foil, spray with additional non-stick spray; set pan aside.
- In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
- Place chopped chocolate in a large bowl; set aside.
- In a saucepan, combine sugar, butter, corn syrup, and coffee; cook over medium heat until sugar and butter melt and the mixture comes to a boil.
- Immediately pour mixture over chopped chocolate in bowl and let stand 2 minutes (do not stir).
- Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in flour mixture; beat at medium speed until well blended.
- Add vanilla and chocolate chunks.
- Pour batter into prepared pan; bake at 325 degrees for 45-50 minutes.
- Cool completely in pan, pour on glaze and chill at least 2 hours.
- Remove brownies from pan, using foil as handles; cut into squares.
2 teaspoons espresso powder
3-4 tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar
- In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.
- Stir into powdered sugar, adding additional cream if necessary.
- Add vanilla and pour over brownies.
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those look yummy!
ReplyDeleteWow! This looks so good.. look at that moist brownie and the delicious looking glaze. In my favourite ingredient too, coffee! Would really love to have some of these!
ReplyDeleteOoohh, what lovely looking little brownies.
ReplyDeleteLouanne, these look seriously good. Brownies are potentially my favourite chocolate-treat, but with some espresso in them it would be even more iressitable.
ReplyDeleteI always have room for dessert, you never have to worry about that, lol! Especially for chocolatey, gooey brownies.
ReplyDeleteTwo of my favorite flavors! These look delicious :)
ReplyDeleteI don't bake brownies often because I can never cut them into neat bars or squares! Yours looks amazing!
ReplyDeleteOh my, what decadent looking brownies! Miriam@Meatless Meals For Meat Eaters
ReplyDeleteThis one caught my interest so much and true enough it is so yummy..I wish I have them here.Thanks for sharing
ReplyDeleteThese look wonderful. I'd love to have one with my morning coffee. Have a great day. Blessings...Mary
ReplyDeleteHi! I just started a blog hop called Savory Sundays and I'd love to have you come over and share one of your fantastic recipes!!
ReplyDeletehi! thanks for coming by and linking up to savory sunday! this looks great!!
ReplyDeleteSo happy to find a new bloghop - thanks for the invitation and I'll definitely
ReplyDeletelink up again!
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