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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 36 |
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My husband doesn't drink coffee, but he loves the taste of these delightful brownies, says Suzanne Strocsher of Bothell, Washington. Ingredients:
1 package fudge brownie mix (13-inch x 9-inch pan size) |
1/2 cup water |
1/4 cup canola oil |
1 egg |
2 teaspoons instant coffee granules |
1 teaspoon vanilla extract |
filling: |
1/4 cup butter, softened |
1/2 cup packed brown sugar |
1 egg |
2 teaspoons instant coffee granules |
1 teaspoon vanilla extract |
1 cup chopped walnuts |
3/4 cup semisweet chocolate chips |
icing: |
1/2 cup semisweet chocolate chips |
1 tablespoon butter |
1/4 teaspoon instant coffee granules |
1 to 2 teaspoons milk |
Directions:
1. In a large bowl, combine the first six ingredients. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).
2. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee and vanilla until well blended. Stir in walnuts and chocolate chips. Spread over brownies. Bake at 350° for 17 minutes or until set. Cool on a wire rack.
3. For icing, in a small saucepan melt the chocolate chips and butter over low heat until chips are melted, stirring constantly. Whisk in coffee and enough milk to reach a drizzling consistency. Drizzle over warm brownies. Cool before cutting. Yield: 3 dozen.
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