Triple Espresso Brownies

This is another Pillsbury Bake-Off recipe – from 1990

Brownies:

  • 1 pkg fudge brownie mix (1lb. 5.5oz)plus 1/4 Cup flour
  • 1/2 Cup water
  • 1/4 Cup oil
  • 1 egg
  • 2 teaspoons instant espresso granules
  • 1 teaspoon vanilla

Filling:

  • 1/4 Cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 2 teaspoons instant espresso granules
  • 1 teaspoon vanilla
  • 1 Cup coarsely chopped walnuts
  • 3 (4 oz) bars dark or bittersweet chocolate, coarsely chopped

Glaze:

  • 1/2 cup semi-sweet chocolate chips
  • 1 Tablespoon butter
  • 1/8 teaspoon instant espresso granules
  • 1 to 2 teaspoons milk or cream

Heat oven to 350 degrees. Grease bottom of 9 X 13 pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350 degrees for 30 minutes. Remove from oven.

Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, the coffee granules and the vanilla. blend well. Stir in walnuts and chopped chocolate. Spoon and carefully spread over partially baked brownies. Bake at 350 degrees for an additional 17 to 20 minutes or until light brown.

In small saucepan over medium heat, melt chocolate chips and butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely.

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