Ingredients

-1/3 C. +2 T. water

-1/3 C vegetable oil

-2 large eggs

-2T. + 2t. espresso powder (Whole Foods instant espresso coffee)

-1 box Ghiradelli double chocolate brownie mix-w/ chocolate chips

-1 t. vanilla extract

-1 1/2 C powdered sugar

-1 T unsalted butter, room temp.

-Chocolate covered espresso beans (Whole Foods )

Preparation

BROWNIE

  1. Spray a 9x13 pan w/ nonstick spray.
  2. Whisk 1/3 C water and 2 T espresso powder
  3. Then add oil and eggs in large bowl to blend
  4. Add the brownie mix. Stir until well-blended.
  5. Pour batter into prepared pan. Bake until a toothpick inserted onto the center of the brownies comes out with a few moist crumbs attached, about 20-30 min.
  6. Cool completely.

FROSTING:

  1. Dissolve the remaining 2 t. of espresso powder in the remaining 2 T. of water in a medium bowl.
  2. Whisk in the vanilla. Add the powdered sugar and butter mix until smooth.
  3. Pour the glaze over the cooled brownies and refrigerate until the glaze is set.
  4. Cut into 1-inch bite size pieces.
  5. Put into white mini paper cups.
  6. Put one espresso bean on top of each one and press down a little to secure.