As I mentioned earlier this week, this past month has been a rather difficult one for Eric and I. It has been completely surreal and my head still doesn’t feel like it is in the right place. In the mist of everything was one of my good friend’s birthdays. I totally forgot about it and missed it. I felt so bad and of course she understood in light of everything. I wanted to show her some birthday love and also to express a thank you to her for all her and her fiancé’s (who is also a close friend) help during our difficult time. I wanted to make something special but it has been a very hectic and busy time right now so I need something special and something quick. I was so happy when I saw this brownie recipe in this month’s CBOM. It uses a brownie mix from a box so it was going to be quick and easy; but since the brownie mix is altered and ‘dressed up’ a bit it would still be a special treat.
Prep Time: 12 minutes Cook Time: 30-35 minutes Makes: 36 bite-size brownies
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 cup semisweet chocolate chips
1 1/4 cups powdered sugar
Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of milk, 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 30-35 minutes. Cool completely.
Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of milk 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.
adapted from “Giada’s Family Dinner” by Giada De Laurentiis
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