BF&F – Best Friends and Foodies

Baking tuesday- Triple Shot Espresso Cookie Dough Brownies – townie

Yay bumpkin is posting again! This dessert came out delicious! Really really really rich though. Husband even refused to share them with some of his friends. The espresso glaze was extra yummy!

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Triple Shot Espresso Cookie Dough Brownies
adapted from big girls small kitchen

Ingredients
For the brownies:
1/2 cup unsalted butter, melted
3/4 cups granulated sugar
3/4 cups brown sugar
1 1/2 teaspoon vanilla extract
2 eggs
3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso
1/4 teaspoon salt

For the cookie dough:
1/2 cup unsalted butter, room temperature
1/4 granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder
1/4 cup all-purpose flour
1/4 cup semisweet chocolate chips

For the glaze:
1 cup confectioner’s sugar
2 teaspoons instant espresso
1 tablespoon milk

For the brownies, preheat oven to 350°F. Grease a parchment paper-lined 9×9-baking dish.

Combine wet ingredients—the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until smooth with no lumps.

Sift together the flour, cocoa powder, instant espresso powder and salt in another bowl. Add the wet mixture to the dry ingredients. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, about 30 minutes.

Remove, and cool pan completely on wire rack. Prepare cookie dough.

In a large bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes.

Mix in milk, vanilla and espresso powder. Add flour and salt and stir until incorporated.

Stir in the chocolate chips.

Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while preparing the glaze.

For the glaze, in a small bowl, sieve the confectioner’s sugar. Add the milk and instant espresso. Whisk until smooth.

Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into squares.

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2 responses

  1. Pingback: Triple shot espresso cookie dough brownies « ilonaskitchen

  2. Loved this post! You made very wonderful bakes! =)

    September 14, 2012 at 7:43 am

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