Cate O’Malley, Just Baking – I had a craving for brownies the other day and remembered this tried-and-true recipe from Giada De Laurentiis. Taking a page, ahem, from the queen of semi-homemade, Sandra Lee, the base of Giada’s recipe uses a store-bought brownie mix. Given how rarely she does this, I’ll forgive her this one transgression … because the brownies are pretty delicious. The glaze is buttery, deep, and caffeinated all at once and a keeper in my book.
Special Diet Notes: Espresso BrowniesBy ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and vegetarian.
- Nonstick vegetable oil cooking spray
- ⅓ cup plus 2 tablespoons water
- ⅓ cup vegetable oil
- 2 large eggs
- 2 tablespoons plus 2 teaspoons espresso powder
- 1 (19.8-ounce) box brownie mix
- ¾ cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
- 1 tablespoon dairy-free margarine
- Preheat oven to 350° F. Spray a 9 by 13-inch baking pan with nonstick spray. Whisk ⅓ cup of water, 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 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water 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.