Triple Espresso Brownies 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.

TRIPLE-CHOCOLATE AND ESPRESSO BROWNIES

Steps:

• In a medium saucepan cook and stir butter, bittersweet chocolate, and unsweetened chocolate over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with heavy foil, extending the foil over edges of pan. Grease foil; set pan aside.
• Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in coffee powder and vanilla. In a small bowl stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture; stir just until combined. Stir in semisweet chocolate pieces. Spread batter evenly in the prepared baking pan.
• Bake for 30 minutes. Cool in pan on a wire rack. Spread Chocolate Cream Cheese Frosting over cooled brownies. Using edges of foil, lift brownies out of pan. Cut into bars. If desired, sprinkle with chopped coffee beans. Chocolate Cream Cheese Frosting
• In a small saucepan, heat and stir semisweet chocolate pieces over low heat until smooth. Remove from heat; let cool. In a medium bowl, stir together cream cheese and powdered sugar. Stir in melted chocolate until smooth.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C/160C for fan forced.
• Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.
• Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.
• Cool slightly and stir in eggs, chocolate chips and essence.
• Sift flour and cocoa over the chocolate mixture and stir to combine.
• Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.
• Cool completely in pan (brownie will firm on standing).
• Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.

TRIPLE-CHOCOLATE ESPRESSO BROWNIES(COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
• In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa & espresso until smooth. Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

ESPRESSO BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease an 8x8-inch pan.
• In medium bowl combine, flour and baking soda. Mix well with a wire whisk and set aside.
• In a large bowl blend sugars with an electric mixer on medium.
• Add butter and mix to form a grainy paste.
• Melt baking chocolate in a double boiler.
• Meanwhile, in a small bowl, dissolve espresso or coffee granules in the boiling water.
• Add the coffee, and the chocolate to the sugar and butter mixture and beat at medium until smooth.
• Add the eggs and extracts and beat until smooth.
• Add flour mixture and the chocolate chips and blend at low speed just until combined. Don't overmix.
• Pour batter into greased baking pan.
• Bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 15 minutes.
• Invert on rack.
• To make the Glaze:.
• Melt together the chocolate and butter in a double boiler, stirring until smooth.
• Spread the glaze over the brownies.
• Sprinkle with almonds.
• Cool completely before cutting into bars.

TRIPLE ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large saucepan, combine 1/4 cup water and 2 tablespoons instant espresso powder or coffee crystals. Add the 1 cup butter and the chocolate pieces. Cook and stir over low heat until chocolate and butter are melted. Remove from heat. Add granulated sugar, eggs, and 1 teaspoon vanilla. Using a wooden spoon, lightly beat the mixture just until combined. Stir in flour; walnuts, if desired; and salt. Spread in prepared pan.
• Bake in preheated oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
• Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, the coffee liqueur or 2 teaspoons instant espresso powder or coffee crystals, and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Spread frosting evenly over cooled brownies. If desired, sprinkle with coarsely chopped chocolate-covered coffee beans and additional espresso powder. Cut into bars. Makes 48 brownies.

SUPER FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Adjust oven rack to lower-middle position and heat oven to 350 degrees.
• Spray 8-inch square baking pan with nonstick vegetable cooking spray.
• Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
• Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
• Fit second sheet in pan in same manner, perpendicular to first sheet.
• Spray foil with nonstick cooking spray.
• In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
• Whisk in cocoa and espresso powder until incorporated.
• Set aside to cool slightly.
• Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
• Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
• Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
• Cut into 1-inch square and serve.
• Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.

TRIPLE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 minutes. Remove from oven.
• Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well.
• Spoon and carefully spread filling over baked brownies. Return to oven; continue to bake an additional 17 to 20 minutes or until light brown.
• In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars.

TRIPLE ESPRESSO BROWNIES

Steps:

• Heat oven to 350°F.
• Grease bottom only of 13x9-inch pan.
• In large bowl, combine all brownie ingredients, mixing well.
• Spread in pan and bake at 350° for 28 minutes and remove from oven.
• In a small bowl, beat 1/4 cup butter and brown sugar until light and fluffy.
• Mix in the egg, 2 teaspoons coffee granules and vanilla.
• In medium bowl, combine walnuts and chopped chocolate.
• Add brown sugar mixture and blend well.
• Gently spread filling over baked brownies.
• Return to oven and bake an additional 17 to 20 minutes or until light brown.
• In small saucepan, melt chocolate chips and 1 tablespoon butter over low heat, stirring constantly until smooth.
• Remove from heat.
• With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency.
• Drizzle over warm brownies.
• Cool 45 minutes or until completely cooled and cut into bars.

ESPRESSO BROWNIES

Steps:

• Preheat oven to 425 degrees F.
• To prepared brownie mix add instant espresso or ground coffee and coffee liqueur or syrup. Butter a disposable 9 by 13-inch pan and bake brownies 22 to 25 minutes on upper rack of oven. Cut brownies into 16 bar-shaped pieces and serve warm "as is" or with your choice of: cold milk, coffee ice cream, coffee beverages or Italian after dinner liqueurs.

TRIPLE CHOCOLATE ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 8x8" pan with foil, leaving at least 1" overhang on edges. Spray with nonstick baking spray. Set aside.
• In double-boiler, or glass bowl over simmering water, add the stick of butter, bittersweet and unsweetened chocolate. Stir together until ingredients are completely melted. Remove from heat and let cool for at least 10 minutes. Stir occasionally. When cooled, add the sugar and stir. Add one egg at a time, stiring until completely combined. Add the instant coffee and vanilla and stir.
• In a seperate bowl, combine flour, baking soda, and salt. Whisk together to combine. Gradually add the dry ingredients to the chocolate mixture, stiring until all is combined. Stir in mini chocolate chips. Pour batter into prepared pan, spreading batter evenly. Bake at 350 for 35-38 minutes, or until toothpick inserted comes out clean with no crumbs. Cool brownies completely.
• For frosting: Using mixer with paddle attachment, beat the butter and cream cheese completely. Add the vanilla and combine. Gradually add the powdered sugar 1/2 cup at a time, mixer should be on lowest speed, stopping occasionally to scrape down sides of the bowl. Lastly, add the unsweetened cocoa powder and beat until completely combined. Spread frosting over cooled brownies. Optional: top with chocolate covered espresso beans for a sweet garnish. Cut and serve. When storing, keep refrigerated in airtight container.

TRIPLE ESPRESSO BROWNIES

Steps:

• 1. Heat oven to 350. Grease bottom only of 13x9 inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350 for 30 minutes. Remove from oven.
• 2. Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 tsp coffee granules and 1 tsp vanilla; blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake at 350 for an additional 17 to 20 minutes or until lightly brown.
• 3. In small saucepan over low heat, melt chocolate chips and 1 tbsp butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars.