Chef Folse's Espresso Brownies

Prep Time: 1½ Hours

Yields: 36 Brownie Bites


This simple brownie is enhanced with the addition of espresso powder, it is best served with a scoop of homemade white chocolate or vanilla ice cream.

Ingredients for Cake:

2 tbsps espresso powder

1 (19.8-ounce) box Duncan Hines® brownie mix

? cup water

? cup vegetable oil

3 eggs

¾ cup semisweet chocolate chips

Method for Cake:

Preheat oven to 350°F. Lightly grease a 9" x 13" baking pan with nonstick cooking spray. Set aside. In a large mixing bowl, whisk together water, oil, eggs, and espresso powder. Add brownie mix, stirring until well blended. Stir in chocolate chips and transfer batter to prepared baking pan. Bake 35 minutes or until a toothpick inserted into center of brownies comes out with few moist crumbs. Remove from oven and cool completely.

Ingredients for Glaze:

2 tsps espresso powder

2 tbsps water

1 tsp vanilla extract

1½ cups powdered sugar

1 tbsp unsalted butter, room temperature

Method for Glaze:

In a medium bowl, dissolve espresso powder in water. Whisk in vanilla. Add powdered sugar and butter then whisk until smooth. Pour glaze over cooled brownies. Refrigerate until glaze is set. Cut brownies into 36 bite-sized pieces, arrange on a decorative platter and serve.