Giada’s Espresso BrowniesPosted: March 31, 2013
Hello, and happy Easter!
Are you as stuffed to the gills as we are?! DT and I had a lovely afternoon with my parents and we had quite an Easter feast at their house. Smoked ribs for the carnivores, smoked tofu for the herbivore (me), baked beans, corn bread, and coleslaw.
My mom asked me to bring dessert, so I went through our cookbooks and Giada De Laurentiis’ espresso brownies caught my eye. How I knew it was meant to be that I make this recipe: early Friday morning an episode of Cooking Channel’s The Perfect 3 recorded on the DVR, and guess what? It was all about brownies and Giada was making her espresso brownies!
Well, then….it was settled.
Start with oil, water, eggs, and espresso powder:
Then add the brownie mix:
Now the chocolate chips:
Pour the batter into a cooking-sprayed pan:
And bake! 350 degrees for about 35 minutes. Don’t do what I did and turn the oven off when I went to set the timer and then cleared it when I decided to use the egg timer instead. That means the baking time will be longer, hrm. :-\
While the brownies were in the oven (and it turns out I had plenty of time to do this due to user error noted above), I mixed up the glaze – more espresso powder, water, butter, and confectioner’s sugar.
Brownies are done! Pay no attention to the two gaping holes in the middle where I poked in toothpicks.
Cut ’em up and serve!
Ooooo, these were a treat. They were fudge-y and kind of gooey, and the espresso definitely did not overpower. Next time I would consider adding a titch more.
Make these now!
I’m off to continue digesting….goodnight!