ESPRESSO BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h17m
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, 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 and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
GLAZED CHOCOLATE ESPRESSO CAKE
This is a really great "just because" cake that's easy to make but still looks and tastes amazing enough for a special occasion. A beautifully moist chocolate cake is spiked with instant espresso powder and bathed in a coffee-flavored ganache. If you want to make the recipe even simpler, serve the glaze warm alongside wedges and let guests spoon it over their own slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield one 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
- For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
- Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
- Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
- For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
- Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.
CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE
Use this recipe to make Flourless Chocolate Espresso Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.
ESPRESSO BROWNIES WITH VANILLA ESPRESSO GLAZE
DELICIOUS! Courtesy of Chef Giada De Laurentis and Food Network's Everyday Italian (and my little girl, who loves watching cooking shows)
Provided by Budding Chef
Categories Bar Cookie
Time 50m
Yield 36 bite-sized brownies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray a 9 x 13 baking pan with cooking spray.
- Whisk 1/3 cup water, oil, eggs and 2 tablespoons espresso powder in a large bowl.
- Add brownie mix and stir until well blended.
- Stir in chocolate chips.
- Pour batter into prepared baking pan.
- Bake about 35 minutes (until a toothpick, poked in the center, comes out clean).
- Cool completely.
- Meanwhile, dissolve remaining 2 teaspoons espresso powder in the remaining 2 tablespoons water in a medium bowl. Whisk in vanilla extract and then add powdered sugar and butter and whisk until smooth.
- Pour the glaze over the cool brownies and refrigerate until glaze is set.
- Cut into bite-size pieces.
Nutrition Facts : Calories 133.5, Fat 6.1, SaturatedFat 1.5, Cholesterol 12.6, Sodium 54.6, Carbohydrate 20, Fiber 0.2, Sugar 6.8, Protein 1.2
CHOCOLATE CAKE WITH ESPRESSO GLAZE
Make and share this Chocolate Cake With Espresso Glaze recipe from Food.com.
Provided by blondii24703
Categories Dessert
Time 1h5m
Yield 1 9 inch cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
- With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
- In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
- Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.
Nutrition Facts : Calories 289.8, Fat 13.9, SaturatedFat 7.5, Cholesterol 189.4, Sodium 203.7, Carbohydrate 35.3, Sugar 33.9, Protein 5.3
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