1/4 C + 2 T water
2 T + 1 T of The Olive Bin's Espresso Balsamic Vinegar
1/3 C of any of The Olive Bin's Extra Virgin Olive Oils
2 large eggs
2 T + 2 tsp espresso powder
1 box (19.8 oz) brownie mix
3/4 C semisweet chocolate chips
1 tsp vanilla extract
1 1/2 C powdered sugar
3/4 T of The Olive Bin's Butter Olive Oil
Espresso Brownies
Ingredients
Directions
- Preheat oven to 350 degrees F. Lightly coat a 9x13" baking pan with nonstick spray.
- Whisk 1/4 C water, 2 T Espresso balsamic vinegar, olive oil, eggs, and 2 T espresso powder in a large bowl until blended. Add brownie mix. Stir until well-blended. Stir in the chocolate chips.
- Transfer batter to prepared baking pan. Bake about 35 minutes, or until a toothpick inserted into the center of brownies comes out with a few moist crumbs attached. Cool completely.
- Meanwhile, dissolve remaining 2 tsp of espresso powder in remaining 2 T of water in a medium bowl. Whisk in remaining 1 T Espresso balsamic and vanilla extract. Add the powdered sugar and Butter olive oil and whisk until smooth.
- Pour the glaze over the brownies. Refrigerate until the glaze is set. Once set, cut into squares and serve.
Additional Info
Adapted from Giada De Laurentiis' recipe on FoodNetwork.com
