 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
|
In my search for DH's favorite dessert: Starbuck's Espresso brownies, I found this recipe by Paula Deen. I have not tried them, yet. Ingredients:
1/2 cup water |
1 egg |
1 teaspoon vanilla |
1/4 cup butter, softened |
3 sweet dark chocolate squares |
1/2 cup semi-sweet chocolate chips |
1/8 teaspoon instant espresso granules |
1 (21 1/2 ounce) package pillsbury brownie mix |
1/4 cup oil |
2 teaspoons instant espresso granules |
1/2 cup brown sugar, firmly packed |
2 teaspoons instant espresso powder |
1 cup walnuts, coarsely chopped |
glaze |
1 tablespoon butter or 1 tablespoon margarine |
1 teaspoon milk or 1 teaspoon whipping cream |
Directions:
1. Heat oven to 350°F.
2. Grease bottom only of 13x9-inch pan.
3. In large bowl, combine all brownie ingredients.
4. Beat 50 strokes by hand.
5. Spread in greased pan.
6. Bake at 350°F for 30 minutes. Remove from oven.
7. Meanwhile, in small bowl combine 1/4 cup butter and brown sugar; beat until light and fluffy.
8. Add 1 egg, 2 tsp coffee granules and 1 tsp vanilla; beat until well blended.
9. In medium bowl, combine walnuts and chopped chocolate.
10. Add brown sugar mixture; blend well.
11. Spoon and carefully spread over partially baked brownies.
12. Bake an additional 17 to 20 minutes or until light brown.
13. In small saucepan over low heat, melt chocolate chips and 1 Tbsp butter, stirring constantly until smooth.
14. Remove from heat.
15. With wire whisk, stir in 1/8 tsp coffee granules and enough milk for drizzling consistency.
16. Drizzle over warm brownies.
17. Cool completely.
18. Cut into bars.
|
|