#espresso brownies

[sweetoothgirl]

espresso brownies

[somewheretokeepmyrecipes]

Double espresso brownies

Makes 3 dozen brownies

Ingredients

Brownies:

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

⅓ cup hot water

1 tablespoon instant espresso powder or instant coffee crystals

1 cup granulated sugar

½ cup (1 stick) butter or margarine

2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

3 eggs

Frosting:

½ cup whipping cream

1 teaspoon instant espresso powder or instant coffee crystals

½ cup sifted powdered sugar

Directions

Brownies:

Combine flour, baking powder and salt in small bowl.

Heat water and espresso in medium saucepan over low heat, stirring to dissolve espresso.

Add granulated sugar and butter; cook, stirring constantly, until mixture comes to a boil.

Remove from heat; stir in 1 cup morsels until smooth.

Add eggs, one at a time, stirring well after each addition.

Stir in flour mixture. Pour into greased 9-inch square baking pan.

Bake in preheated 350°F. oven for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

Frosting:

Heat cream and espresso in small, heavy saucepan over low heat, stitring to dissolve espresso.

Add remaining morsels, stirring until smooth. Remove from heat; stir in powdered sugar.

Chill until frosting is of spreading consistency. Spread onto brownies. Cut into squares.

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