Espresso Brownies!

I promise I will go back to other recipes besides decadent, rich, indulgent desserts after I post everything I have baked in the past two weeks.  I did make a great dinner tonight from a Everyday Food recipe that came out great, so I will post that when I get time. 

This week is going to go super fast (or slow...) because it is only a three day work week. One of my students gave me a gift certificate to Starbucks with a to go mug..SCORE...(is it that obvious I LOVE coffee??) Anyways, he made my day. 

I am getting excited for Thursday and Friday. Thursday we do the 7 fishes in traditional Italian style. It is my most favorite meal of the entire year!! I am mostly wrapped..except some of Danny's presents but the rest are ready to go. My cheesecake is done and ready to bring to my mom's and Danny's family's house. 

So if you need a good pick me up or jolt...or just love a good chocolaty brownie, than this is YOUR dessert.

Giada is my GO-TO girl for desserts for the holiday season. 

Espresso Brownies

This is the glaze that I put over the brownies. Again, my stand mixer is my saving grace.

Brownies glazed after they totally cooled.

Serve!

MMM...

Espresso Brownies by Giada DeLaurentilis

Ingredients

• Nonstick vegetable oil cooking spray
• 1/3 cup plus 2 tablespoons water
• 1/3 cup vegetable oil
• 2 large eggs
• 2 tablespoons plus 2 teaspoons espresso powder
• 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
• 3/4 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 tablespoon unsalted butter, room temperature

Directions

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup 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.

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 powdered 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.

Have a wonderful day!