Brownies-Espresso Brownies

• -1/3 C. +2 T. water
• -1/3 C vegetable oil
• -2 large eggs
• -2T. + 2t. espresso powder (Whole Foods instant espresso coffee)
• -1 box Ghiradelli double chocolate brownie mix-w/ chocolate chips
• -1 t. vanilla extract
• -1 1/2 C powdered sugar
• -1 T unsalted butter, room temp.
• -Chocolate covered espresso beans (Whole Foods )

1. BROWNIE
2. 1.tpray a 9x13 pan w/ nonstick spray.
3. 2.thisk 1/3 C water and 2 T espresso powder
4. 3.then add oil and eggs in large bowl to blend
5. 4.tdd the brownie mix. Stir until well-blended.
6. 5.tour batter into prepared pan. Bake until a toothpick inserted onto the center of the brownies comes out with a few moist crumbs attached, about 20-30 min.
7. 6.tool completely.
8. FROSTING:
9. 1.tissolve the remaining 2 t. of espresso powder in the remaining 2 T. of water in a medium bowl.
10. 2.thisk in the vanilla. Add the powdered sugar and butter mix until smooth.
11. 3.tour the glaze over the cooled brownies and refrigerate until the glaze is set.
12. 4.tut into 1-inch bite size pieces.
13. 5.tut into white mini paper cups.
14. 6.tut one espresso bean on top of each one and press down a little to secure.

water, vegetable oil, eggs, chocolate brownie, vanilla, powdered sugar, t, espresso beans

Taken from www.epicurious.com/recipes/member/views/brownies-espresso-brownies-51229881 (may not work)