MAKES 1 (9 X 13-INCH) PAN
Espresso and chocolate is a match made in heaven, and this Espresso Brownie Poke is over the top! Adding a little espresso powder to a chocolate recipe is a great tip to use anytime as the espresso intensifies the chocolate flavor. This time, espresso is added to a fudge brownie mix, then the brownies are poked and drizzled with a sweetened espresso sauce and, finally, it is frosted with chocolate frosting. It can’t get any better, and it’s a great afternoon treat in lieu of a cup of java.
Nonstick cooking spray
⅓ cup water plus 2 tablespoons water
½ cup canola or vegetable oil
3 large eggs
2 tablespoons plus 2 teaspoons instant espresso powder
1 (18.3-ounce) box (9 x 13-inch size) chewy fudge brownie mix
⅔ cup semisweet chocolate chips
½ teaspoon pure vanilla extract
1½ cups confectioners’ sugar
1 tablespoon unsalted butter, melted
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl, stir together ⅓ cup of the water, the oil, eggs, and 2 tablespoons of the espresso powder. Add the brownie mix and stir until well blended. Stir in the chocolate chips. Pour into the prepared baking dish. Bake for 20 to 25 minutes, or until a wooden pick inserted into the center comes out with a few crumbs attached. Place the brownies on a wire rack and let cool completely.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a small bowl, stir together the remaining 2 teaspoons espresso powder and the remaining 2 tablespoons water. Whisk in the vanilla extract, confectioners’ sugar, and butter. Pour over the holes in the brownies, using a butter knife to spread the glaze evenly over the entire surface of the brownie. Let cool completely.
Frost with Chocolate Frosting.
TIP
For a fun presentation, cut the brownies into squares. Place a chocolate-covered espresso bean in the center of each square.