Serves: 48
Total Calories: 177
Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes with spoon. Spread in greased pan. Bake at 350°F. for 28 minutes. Remove from oven.
Meanwhile, in small bowl, beat 1/4 cup butter and brown sugar until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla blend well. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture blend well. Spoon and carefully spread over partially baked brownies. Bake at 350°F. for an additional 17 to 20 minutes or until light brown.
In small saucepan over low heat, melt chocolate chips and 1 tablespoon butter, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars.
HIGH ALTITUDE - Above 3,500 feet: See brownie mix package for directions.
Nutrition Per Serving (1 bar): Calories 160 Protein 2g Carbohydrate 18g Fat 9g Sodium 50mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Triple Espresso Brownies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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