You will need:
- Nonstick cooking spray
- 1/3 cup plus 2 tablespoons water
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons plus two teaspoons espresso powder
- 1 box brownie mix (I usually use Duncan Hines dark chocolate mix)
- 3/4 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1-1/2 cups powdered sugar
- 1 tablespoon unsalted butter, at room temperature
- Preheat the oven to 350 degrees.
- Spray a 9x13 inch metal baking pan with nonstick spray. Whisk together 1/3 cup of water, oil, eggs and 2 tablespoons of the espresso powder in a large bowl. Add the brownie mix and stir until well combined. Stir in the chocolate chips. Transfer the batter to the baking pan. Bake for approximately 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool completely.
- To make the glaze, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter. Whisk until smooth. Pour the glaze over the brownies and refrigerate until set. Cut into bite-size pieces and serve.
In the original version of the recipe, Giada uses an instant espresso powder by Medaglia D'Oro. This most recent time, I was out of the instant stuff so I used 2 tablespoons of Illy ground espresso for the batter. For the glaze I brewed a shot of espresso and used 2 tablespoons of that in place of the instant mixed with cold water. It turned out just as good, if not better than the original version.