Giada espresso brownies from Giada De Laurentiis on Food Network add espresso powder to a boxed brownie mix and top the batch with a coffee glaze. And at approximately 160 calories each, the 36 bite-size pieces take about 1 hour and 17 minutes since that includes cooling and setting time.
Most boxed brownie upgrades stop at stirring in chocolate chips, but Giada splits espresso powder between the batter and the glaze. So you get coffee flavor baked into the crumb and again on the surface, which doubles the depth without adding another ingredient.
Let the brownies cool completely before pouring the glaze, because warm brownies melt the powdered sugar glaze into a sticky puddle. And once it absorbs into the hot crumb, the top loses the clean, smooth finish that makes these look polished when sliced.
Source: Giada De Laurentiis (Food Network)
Giada Espresso Brownies
Course: DessertsCuisine: AmericanDifficulty: Easy36
servings12
minutes35
minutes160
kcalA boxed brownie mix gets whisked with oil, eggs, espresso powder, and chocolate chips before baking at 350°F in a 9×13 pan. Then a thin glaze of powdered sugar, butter, vanilla, and more dissolved espresso sets over the top in the fridge.
Ingredients
- For the brownies:
Nonstick vegetable oil cooking spray
1/3 cup water
1/3 cup vegetable oil
2 large eggs
2 tablespoons espresso powder
1 (19.8-ounce) box brownie mix (Duncan Hines recommended)
3/4 cup semisweet chocolate chips
- For the espresso glaze:
2 tablespoons water
2 teaspoons espresso powder
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
Directions
- Preheat the oven: Heat to 350°F and spray a 9×13-inch baking pan with nonstick spray.
- Mix the wet ingredients: Then whisk 1/3 cup water, oil, eggs, and 2 tablespoons espresso powder in a large bowl.
- Add the brownie mix: Once the espresso dissolves, stir in the boxed brownie mix until well blended.
- Fold in the chips: Then stir in the chocolate chips and transfer the batter to the prepared pan.
- Bake the brownies: Once spread evenly, bake about 35 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely: Then remove from the oven and let the brownies cool fully in the pan.
- Dissolve the glaze espresso: While the brownies cool, whisk the remaining 2 teaspoons espresso powder into 2 tablespoons water.
- Finish the glaze: Then whisk in the vanilla, powdered sugar, and butter until smooth.
- Glaze the brownies: Once the brownies are cool, pour the glaze evenly over the top.
- Set and slice: Then refrigerate until the glaze is firm, and cut into 36 bite-size pieces
FAQs
Can I use instant coffee instead of espresso powder?
Instant coffee dissolves the same way, but it tastes milder than espresso powder so the coffee flavor fades against the chocolate. And you would need about 3 tablespoons instead of 2 in the batter to get a similar intensity.
But instant espresso is sold at most grocery stores near the regular coffee, and a small jar lasts dozens of batches. Since only 2 tablespoons plus 2 teaspoons go into the full recipe, one jar covers this recipe many times over.
Why does the recipe use a boxed mix instead of scratch?
The boxed mix keeps the active prep to 12 minutes, which makes these realistic for a weeknight or last-minute party tray. And Giada upgrades the base with espresso, extra chocolate chips, and a homemade glaze so the result tastes far richer than the box alone.
But if you prefer scratch brownies, use your favorite fudgy recipe and just add 2 tablespoons espresso powder to the batter. Since the glaze is already homemade, it works on top of any brownie base regardless of how the crumb underneath was made.
How do I know when the brownies are done?
The toothpick test is the only reliable check, and you want a few moist crumbs clinging to it instead of clean or wet batter. Since espresso powder darkens the batter, color alone is unreliable for judging doneness in this recipe.
And start checking at 30 minutes because oven temperatures vary, then recheck every 2 minutes after that. But overbaking is a bigger risk than underbaking here, because dry espresso brownies taste bitter instead of fudgy.
How should I store these and how long do they last?
Keep them covered in the pan or transfer to an airtight container, and they stay fresh at room temperature for up to 3 days. Since the glaze seals the surface, the brownies hold moisture better than unglazed ones do.
And they freeze well if you wrap individual pieces in plastic wrap and place them in a freezer bag for up to a month. But thaw them in the fridge overnight instead of at room temperature, because a fast thaw makes the glaze sweat and turn sticky.
Can I add nuts or other mix-ins?
Chopped walnuts or pecans fold in alongside the chocolate chips without changing the bake time or texture. And about 1/2 cup keeps the ratio balanced, since too many add-ins make the batter hard to spread evenly in the pan.
But avoid anything with moisture like fresh fruit or caramel sauce, because the extra liquid throws off the boxed mix ratios. And peanut butter chips work well as a swap for some of the chocolate chips, since they pair naturally with the espresso flavor.
