When you need something sweet, and fast, and delicious, you have to try these Quick Fix: Dark Chocolate Espresso Brownies!
It was a rainy Saturday, the day was packed with chores, activities… and to-do lists. Sound familiar?
But my guys were rummaging through the pantry, looking for something sweet. And to be honest, I was craving a little dark chocolate myself.
With very little time to spend in the kitchen, I found a box of brownies hiding in the far corner. My box was Ghirardelli… but any brand would do. And when you add a touch of espresso, well, the day just gets a lot better and more productive.
Super easy, super quick prep work … but oh-so-delicious results. If you’re a brownie fan, this is a keeper!
Dark Chocolate Espresso Brownies
1 20 oz box Dark Chocolate Brownie Mix (I used Ghirardelli)
1/4 cup water
1/2 cup Canola Oil
1 1/2 – 2 teaspoons instant espresso powder
Preheat oven to 325 degrees and prepare a 8 x 8-inch baking pan with non-stick cooking spray. (Follow package instructions for temperature).
If you’re using a family size package of brownies, increase the water, oil, and eggs according to package instructions. Increase espresso power to 2 1/2 teaspoons.
Place water, oil, egg, and espresso in a medium-size bowl, stir until fully mixed. Add brownie mix and continuing stirring until blended. Spread in prepared pan.
Place in preheated oven. Follow your package baking instructions. Mine was as follows: glass baking pan, bake for 45-50 minutes; metal baking pan, bake for 40-45 minutes.