Brownies with coffee glaze

Votes: 10

Time: 1 hour 17 minutes
Complexity: easily
Quantity: 36 mini brownies

In this flourless brownie recipe, all you need to do is mix all the ingredients together and bake for half an hour. Then, top with a buttercream glaze infused with espresso and let it set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pack (560 g) chocolate brownie mix
3/4 cup semi-sweet chocolate chips
1/3 cup vegetable oil
2 eggs category CO
2 tbsp espresso powder, plus 2 tsp
1/3 cup water, plus 2 tbsp.
1 tsp vanilla extract
1.5 cups powdered sugar
1 tbsp (15 g) butter at room temperature
Non-stick cooking spray with vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, powdered sugar, vanilla extract, biscuit dough, chocolate chips (granules), cake mix, coffee

Cooking the dish according to the recipe:

Preheat oven to 180°C.

Spray a 9x13-inch baking dish with cooking spray. In a large bowl, whisk together 1/3 cup water, vegetable oil, eggs, and 2 tablespoons espresso powder.

Add the prepared brownie mix. Mix well. Stir in the chocolate chips. Transfer the batter to the prepared pan.

Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
Meanwhile, in a medium bowl, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water. Add the vanilla extract. Add the powdered sugar and butter and beat until smooth.

Drizzle the glaze over the cooled brownies. Refrigerate until the glaze sets. Cut into bite-sized bars. Transfer the brownies to a serving platter and serve.

Categories:

recipe / Desserts / Cakes / Brownie / American cuisine / Giada De Laurentiis

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