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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 or coffee powder
- 1 box brownie mix 19.8-ounce, we use King Arthur Gluten Free Brownie Mix
- 3/4 cup semisweet chocolate chips
- 1 teaspoon gluten free vanilla extract
- 1 1/2 cups powdered sugar
- 1 tablespoon unsalted butter room temperature
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan or the Pampered Chef Brownie Pan (you can make so much more with this pan beside brownies, like mini omelets, lasagna, cornbread, individual pizzas) 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 or coffee 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.
Recipe Notes
http://www.cookingchanneltv.com/recipes/espresso-brownies.html
Enjoy the Journey!
Gluten Free Lady
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