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10 October, 2009

Recipe Review: Espresso Brownies

Recipe: Espresso BrowniesEspresso-Brownies

Recipe REVIEW: These Espresso Brownies are courtesy of Giada De Laurentiis. A nice mocha coffee taste is hinted in the brownies and really comes through with the glaze.

My Modifications: Reduce the Fat: egg substitute and canola oil.  I made my own espresso in our coffee grinder and saved $. Simply grind coffee beans to a fine powder. I also cut back on the espresso in both the brownies and glaze.  For the brownies I used 1  tablespoon and for the glaze I used 1 teaspoon for espresso.This made the coffee flavor present but not over powering. I knew my daughter would not eat them if they had a heavy coffee flavor. She loved them. I also cut back on the chocolate chips to 1/2 cup.   I even thought 1/2 teaspoon Kahlua and 1/2 teaspoon of vanilla would be better than a whole teaspoon of vanilla.  Make recipes to your taste. Try It, You'll Like It!

Ingredients

  • 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

Instructions

  1. 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 (I used 1 Tablespoon) 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. (I used 1 teaspoon espresso with 1 Tablespoon water)
    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.

Cooking time (duration): 25

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5.0 stars
*****

Recipe by Vickie
Microformatting by hRecipe.

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