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Title: Triple Espresso Brownies
Categories: Cookie
Yield: 36 Servings
| 1/2 | c | Water |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1/4 | c | Butter, softened |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 3 | Chocolate bars, sweet dark/b | |
| 1/2 | c | Semi-sweet chocolate chips |
| 1/8 | ts | Espresso granules, instant |
| 21 1/2 | oz | Brownie mix (1 pkg. pillsbur |
| 1/4 | c | Oil |
| 2 | ts | Expresso granules, instant ----filling----- |
| 1/2 | c | Brown sugar, firmly packed |
| 2 | ts | Espresso granules, instant |
| 1 | c | Walnuts, coarsely chopped ----glaze----- |
| 1 | tb | Butter or margarine |
| 1 | ts | Milk or whipping cream |
Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time:
50 Cholesterol per serving: 9 Heat oven to 350F. 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 350F for 30 minutes. Remove
from oven.
Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat
until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla;
beat until well blended. In medium bowl, combine walnuts and chopped
chocolate. Add brown sugar mixture; blend well. Spoon and carefully
spread over partially baked brownies. Bake an additional 17 to 20 minutes
or until light brown.
In small saucepan over low heat, melt chocolate chips and 1 T butter,
stirring constantly until smooth. Remove from heat. With wire whist, stir
in 1/8 t. coffee granules and enough milk for drizzling consistency.
Drizzle over warm brownies. Cool completely. Cut into bars.
SOURCE: Pillsbury Bakeoff 34th Contest Cookbook System Error: (A)bort,
(R)etry, (C)onsume Chocolate
Courtesy of Shareware RECIPE CLIPPER 1.1
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