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Espresso powder water semi-sweet chocolate chips butter sugar vanilla eggs flour baking powder salt Espresso powder milk powdered sugar butter semi-sweet chocolate chips shortening
Viewed: 44 - Published at: 2 years agoIngredients
- 1 tablespoon instant espresso powder
- 2 teaspoons hot water
- 1 cup real semi-sweet chocolate chips
- 1/2 cup Land O Lakes Butter
- 1 cup sugar
- 1 teaspoon vanilla
- 2 Land O Lakes Eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 2 to 3 tablespoons milk
- 2 cups powdered sugar
- 1/4 cup Land O Lakes Butter, softened
- 1/3 cup real semi-sweet chocolate chips
- 1/2 teaspoon shortening
Method
- Heat oven to 350F.
- Grease 8-inch square baking pan; set aside.
- Combine 1 tablespoon espresso powder and hot water in bowl; stir to dissolve.
- Set aside.
- Melt 1 cup chocolate chips and 1/2 cup butter in 3-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth.
- Remove from heat; stir in espresso mixture, sugar and vanilla.
- Add 1 egg at a time, mixing well after each addition.
- Add flour, baking powder and salt; stir until well mixed.
- Spread mixture into prepared pan.
- Bake 33-38 minutes or until brownies just begin to pull away from sides of pan.
- (Do not overbake.)
- Cool completely.
- Combine 1 teaspoon espresso powder and 2 tablespoons milk in bowl; stir to dissolve.
- Add powdered sugar and 1/4 cup butter.
- Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency.
- Frost cooled brownies.
- Melt 1/3 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth.
- Drizzle chocolate over frosting; swirl with toothpick or knife for marbled effect.
