Triple Espresso Brownies

Updating this post and have deleted all the Talk Like a Pirate Day Jokes.  This is a serious post about a serious topic — Triple Espresso Chocolate Brownies.  This recipe is one you shouldn’t pass up if you are looking for a way to use packaged brownies mix.

So what are Triple Espresso Brownies?

I’ve made these brownies many times over the years, but I stopped for a while and forgot about the recipe. This afternoon I baked a half batch using half a batch of brownie mix and an 8 inch square pan. Everything halved as it should and the bake times were more or less the same. So again — if you need an interesting way to use packaged brownies mix, try the Triple Espresso Brownies. Here’s the original recipe.

Triple Espresso Brownies

Cookie Madness

Triple Espresso Brownies start with a packaged brownie mix topped with an espresso flavored chocolate filling and fudge glaze.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 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.