Update: I’m re-reading this post years later and apologize for how annoying it is. I actually can’t stand Talk Like a Pirate Day. That being said, Triple Espresso Brownies are great when you have some packaged brownie mix and want to doctor it up.
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Yo Ho! It’s Talk Like a Pirate Day, so I’ve pillaged and plundered Pillsbury’s website for a recipe.
“X” Marks the Spot! Here’s the recipe for Triple Espresso Brownies.
This one’s a treasure, me hearties. But Avast! It calls for brownie mix. If ye be looking for scratch, well, WALK THE PLANK!
Triple Espresso Brownies
Prep time
Cook time
Total time
Triple Espresso Brownies start with a packaged brownie mix topped with an espresso flavored chocolate filling and fudge glaze.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
Brownies
- 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
- 2/3 cup Crisco® Pure Vegetable Oil
- 1/4 cup water
- 2 large eggs
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
Filling
- 1/4 cup butter, softened
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped walnuts
- 12 ounces sweet dark or bittersweet chocolate, coarsely chopped
Glaze
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1/8 teaspoon Medaglia d'Oro® Instant Espresso Coffee
- 1 to 2 teaspoons milk or heavy cream
- Preparation Directions
Instructions
- Prepare brownie mix according to package directions using oil, water and eggs and adding instant espresso coffee and vanilla to batter.
- Bake in 13 x 9-inch baking pan according to package directions, but bake for only 25 minutes.
- Meanwhile, make the filling. Beat the butter and brown sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in egg, instant espresso coffee and vanilla. Stir in walnuts and chocolate until blended.
- Remove brownies from oven. Carefully spread filling over partially baked brownies. Return to oven; bake an additional 15 to 18 minutes or until light brown.
- To make the glaze, heat the chocolate chips and butter in small microwave-safe bowl on HIGH 30 seconds or until melted and smooth when stirred. Whisk in instant espresso coffee and milk until thin enough to drizzle. Drizzle over warm brownies. Let cool.
Laurie L says
September 19, 2007 at 9:52 pmThis is great Anna! I have a client that owns a huge schooner and they had a special cruise tonight for National Talk Like A Pirate Day and he had me make special tee shirts! What a fabulous recipe and what a great day! Laurie
Barbara says
September 19, 2007 at 5:03 pmShiver me timbers..that there looks mighty fine!
Hey..i tried!
B
Anj says
September 19, 2007 at 4:52 pmThat is a good looking brownie. Your sense of humor is just too funny! Love it.
marye says
September 19, 2007 at 3:26 pmArrrgh, I dunna use the mixes…but fer this one, matey, AYE! I might change me thoughts.
🙂
rebecca says
September 19, 2007 at 1:20 pmha ha. these look fantastic. and your post is adorable. =)
Anna says
September 19, 2007 at 12:57 pmMmmmmmmmmmmm. Chicken planks.
Mmmmmmmmmmmm. Peg Leg platter.
Mmmmmmmmmmmmm. Fried crunchy bits.
I haven’t eaten there since I was 10.
Joe says
September 19, 2007 at 12:51 pmOh man, you are killing me today! LJS is one of Jeff’s favorite places to splurge if we actually go out to eat somewhere.
Anna says
September 19, 2007 at 12:29 pmAhoy! Shannon,
I think I want to meet your daughter’s teacher.
The brownies are really good — they’re an old bake-off winner.
Amy, yes. I’m going to pick up dinner at Long John Silvers. ARRRRRR! Then I’m going to stop by the liquor store and get some rum.
Shannon Kohn says
September 19, 2007 at 10:47 amThis is too funny, Anna! My daughter came home from school with a bunch of papers written in “Pirate speak” yesterday, and I thought it was just for her class!
Thanks for the smile! The brownies sound dee-lish. Hope you are doing well!
🙂