Espresso Brownies

Jazz up you favourite brownie mix (or recipe!) with a shot of espresso.
  • Nonstick vegetable oil cooking spray
  • 75ml plus 2 tbsp water
  • 75ml vegetable oil
  • 2 large eggs
  • 2 tbsp plus 2 tsp espresso powder
  • 1 (650g) box brownie mix
  • 60g milk chocolate chips
  • 1 tsp vanilla extract
  • 190g icing sugar
  • 1 tbsp unsalted butter, room temperature
1) Preheat oven to 180°C/gas mark 4.Spray a 23 by 33-cm baking pan with nonstick spray.

2) Whisk 75ml of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.

3) Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the icing sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

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