Espresso Brownies

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(Source) http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe/index.html

So this was another dessert that I had made for Easter. It is very rich and not at all for the non-coffee drinker because it is not a subtle taste of espresso…. no…. its like I just went swimming in a large pool of the divine stuff! Either way, this dessert is MY FAV and I will absolutely be making this again, very soon!

(PS I know my cutting board is pink… I just made strawberry rhubarb sauce and well, that’s what happens kids…. it stains your stuff but eventually comes out after a few dozen washings)

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Ingredients

Cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1  19.8-ounce  Duncan Hines Brownie Mix
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperaturePreheat the oven to 350.

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Whisk together water, eggs, and 2 tbsp espresso powder.
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Once they are well combined, add the boxed brownie mix and combine well.
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Stir in the chocolate chips. (Yep that is ghost arm making a comeback)
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Combine well again, then transfer to a cake pan.
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Bake about 35 minutes or until you can prick it with a tooth pick and it comes out mostly clean.
Now for the espresso icing….
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Stir together 2 tsp espresso powder and 2 tbsp water until dissolved.
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Stir in the vanilla.
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Combine well with powdered sugar and butter.
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Pour the icing over the cooled brownies and refrigerate to let the glaze set before cutting.
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