Mmmm….Espresso Brownies

Keeping it light for this post. Found this recipe at Betty Crocker Espresso Brownie.

It’s fall and time to indulge … Anything in moderation is good, right….



1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
1/4 cup water
1/2 cup vegetable oil
2 egg
2 teaspoons instant espresso coffee (dry)
1/3 cup chopped walnuts, if desired
2/3 cup semisweet chocolate chips (4 oz)
1/3 cup chocolate-covered coffee beans, if desired


1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray.
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil, eggs, espresso, walnuts and 1/3 cup of the chocolate chips until well blended. Spread in pan. Sprinkle with remaining 1/3 cup chocolate chips and the coffee beans.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Serve slightly warm for gooey brownies, or cool completely for easier cutting. Cut into 6 rows by 4 rows.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s