Every time I make Espresso Brownies for friends, they're a hit. Caffeine and chocolate together in one rich, dense, perk-you-right-up sweet bite--of course they're good. They are easy to make and freeze beautifully. They're ideal with a cold glass of milk. They've been in my repertoire for a few years now.And yet.
I've never written about these brownies on this blog. I think I was hung up on a sort of embarassing aspect to the recipe. You see, it calls for... oh man, here we go: boxed brownie mix. There. I said it. Duncan Hines Chocolate Lovers, Triple Chocolate Decadence, Betty Crocker Supreme Brownie... take your pick. But to make these delicious brownies, you start with a box of premixed brownie batter. And you know what? I'm okay with that.
I haven't made slice and bake Tollhouse cookies in at least 10 years, and on the rare occasion that I bake a cake, I do it from scratch. Brownies? I have some excellent recipes that have never failed me. But Espresso Brownies, with their 19.8 ounces of brownie mix, are the exception. You amp them up with semisweet choclate chips and espresso powder, Cake Mix Doctor style, and then top them with an espresso glaze. They're pretty decadent.
Lose the guilt. Eat the brownies.--S
2 comments:
YAY!!!
Hi, I was a winner on your Twitter contest (zuzus_books), but Twitter only lets you DM followers. I hope this gives you access to my email address -- my first name is Susan.
And these brownies? they're coming to a work potluck next week!
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