Book Club Brownies

For this month’s book club I volunteered to bring dessert--I like baking but try not to do it too often given that it is just the two of us. I initially thought I’d make an apple cake or some other sort of fall dessert but when I asked Jason what kind of sweet treat he’d like to eat later this week (given that I almost always come home from book club with leftovers) only one thing came to mind—espresso brownies.  As I mentioned awhile back Jason is a big fan of the chocolate-coffee flavor combination so these mocha tasting treats are right up his alley. They also happen to be one of the first things I ever made him so they have the nostalgia thing going for them as well :)

Fortunately for me, these brownies require very little effort, making them the perfect thing to bake during the work week. One reason for their relative simplicity—they make use of brownie mix. I know, I know—I don’t usually make things from a box. But it doesn’t hurt to take a few shortcuts where you can. And these are GOOD. Just ask Jason.

Yep. I used a mix. Don't judge!

 

Espresso Brownies
Adapted slightly from Giada de Laurentiis

Ingredients:
1/3 cup vegetable oil
2 TBL plus 2 teaspoons espresso powder
2 eggs
1/3 cup plus 2 TBL water
1 box of brownie mix
¾ cup mini chocolate chips
1 teaspoon vanilla
1 TBL butter, room temperature
1 ½ cups powdered sugar

1.Preheat the oven to 350 degrees. In a large bowl, whisk together vegetable oil, eggs, 1/3 cup of water, and 2 TBL espresso powder. Add in brownie mix and stir until well blended. Stir in chocolate chips.
2.Pour into well-greased 9 X 9 baking pan and bake for 35 minutes.
3.Place pan on wire rack and cool completely.
4.When the brownies are cool, dissolve remaining 2 teaspoons of espresso powder into the 2 TBL water. Add vanilla, powdered sugar, and butter and whisk until smooth. (If the frosting is too thick, you can thin it out with a little more water). Pour onto brownies and smooth with a knife or off-set spatula. Refrigerate until set. Cut into squares and serve.