Triple Espresso Brownies
Brownies:
21 1/2-oz.pkg. Pillsbury Brownie Mix
1/2 cup water
1/4 cup oil
1 egg
2 tsp. instant espresso coffee granules
1 tsp. vanilla
Filling:
1/4 cup butter or margarine,softened
1/2 cup firmly packed brown sugar
1 egg
2 tsp. instant espresso coffee granules
1 tsp. vanilla
1 cup coarsely chopped walnuts
3(4-oz.)bars sweet dark or bittersweet chocolate,coarsely chopped
Glaze:
1/2 cup semi-sweet chocolate chips
1 tbsp. butter or margarine
1/8 tsp. instant espresso coffee granules
1-2 tsp. milk or whipping cream
Heat oven to 350. Greas bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredints. Beat 50 strokes by hand. Spread in greased pan. Bake at 350 for 30 min. Remove from oven. Meanwhile, in small bowl combine 1/4 cup butter and brown sugar;beat until light and fluffy. Add 1 egg, 2 tsp. coffee granules and 1 tsp. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake and additional 17-20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 tbsp. butter,stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 tsp. coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. 36-48 bars.
I have made these several times and they are terrific!!!