Total Cost: $15.00
Yield: 36 bite-size brownies
Prep Time: 12 minutes
Cook Time: 30 minutes
Level: Easy enough for you to make hungover using half your brainpower
– 9×13 inch baking pan
– Large mixing bowl
– Medium mixing bowl
– Measuring spoons
– Measuring cups
– 1/3 cup plus 2 tablespoons of WARM water
– 1/3 cup vegetable oil
– 2 large eggs
– 2 tablespoons plus 2 teaspoons espresso powder
– 1 (19.8 ounce) box of brownie mix…Duncan Hines is best.
– 1 cup semisweet chocolate chips
– 1 teaspoon vanilla extract
– 1.5-2 cups of powdered sugar
– 1 tablespoon unsalted butter, room temperature
- Preheat oven to 350 degrees F.
- Coat a 9×13 inch baking pan with room temperature butter. We recommend butter over PAM.
- Get that whisk out and whisk shit together – 1/3 cup of water, oil, eggs and the first 2 tablespoons of espresso powder in your large bowl. Pro tip…if the water is warm that espresso powder will dissolve and you won’t have the grittiness of the undissolved espresso.
- Add the brownie mix and stir until evently blended.
- Stir in chocolate chips.
- Pour batter into pan spreading evenly.
- Bake for 25 minutes or until a toothpick from the center of the pan comes out with a few moist crumbles, not dripping with batter.
- While your brownies are in the oven, dissolve the remaining 2 teaspoons of espresso powder with the remaining 2 tablespoons of warm water in your small bowl.
- Whisk in vanilla.
- Add the powdered sugar. Start with 1.5 cups and add up to a half cup more until the consistency is correct. It should be the consistency of normal icing.
- Let the brownies set for 5 minutes before pouring the glaze over top and spreading evenly.
- Refrigerate until the glaze is set or refrigerate until ready to serve.
- Cut into bite-size pieces and serve.
MOTTO “Backbone” Cabernet Sauvignon. It is elegant and smooth yet super approachable. On the nose, you will find ripe red fruit. On the tongue, you’ll taste flavors of plum, caramel, and bright raspberries exploding from the front to back of the mouth.