1 (19.9oz) Box dark chocolate brownies mix, Betty Crocker
1/2 c. vegetable oil
1/4 c. chocolate syrup
1/4 c. coffee flavored liqeur
2 large eggs
1 c. semisweet chocolate chunks
1 tablespoon hot water
2 teaspoons instant espresso powder
1 c. canned classic white frosting, Pillsbury (or use your own recipe, only 1 c.)
1 c. powdered sugar
Garnish: 27 chocolate covered espresso beans
· Preheat oven to 350F. Spray a 8x8 or 9x9 pan with cooking spray, with flour in the spray
· In a large bowl, combine brownie mix, oil, syrup, liquer, and eggs. Beat at medium speed of an electric mixer until combined. Stir in chocolate chunks. Pour batter into prepared pan. Bake 35-40 minutes or until brownie begins to pull away from the edge of the pan. Let cool completely on a wire rack in the pan.
· In a small bowl combine the espresso powder and the hot water, stir to dissolve.
· In a large bowl, combine frosting, powdered sugar and espresso mixture, beat at low speed with an electric mixer until smooth. Spread on brownies, cut into 9 squares. Garnish each brownie with 3 espresso beans if desired.
I get the instant expresso powder at Hy-Vee in Omaha. Medaglia D'Oro is the brand, sits in the coffee aisle in a red/white/green jar.