Espresso Brownies With Vanilla Espresso Glaze Food

ESPRESSO BROWNIES

Steps:

• 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.

GLAZED ESPRESSO BROWNIES

Steps:

• Line a 13x9 inch pan with foil, extending foil over edges of pan. Butter foil.
• Melt butter and unsweetened chocolate in a small saucepan over low heat. Stir constantly. Cool to room temperature.
• In medium bowl, combine flour, baking powder and salt.
• In large bowl, beat eggs, sugar, espresso powder, kahlua, and vanilla with an electric mixer until well combined.
• Beat cooled chocolate mixture into egg mixture.
• Add flour mixture, and stir just until combined.
• Spread batter in prepared pan.
• Bake at 350 for 25-30 minutes or until top is set and dry.
• Cool in pan on rack.
• To prepare glaze, combine all glaze ingredients in medium saucepan. Heat over low heat, stirrng constantly, until melted and smooth.
• Pour glaze over brownies and spread evenly.
• Cover and chill until glaze is set (about 2 hours).
• Let stand at room temperature 20 to 30 minutes before serving.
• Use foil to lift brownies out of pan.
• Cut into bars.