EXPRESSO BROWNIES

Heavenly. Thats all I can say about these. This recipe was sent in by Aubrey- one of our cousins and a wonderful contributor to our site. Aubrey is fantastic.. she happens to be one of my favorite people.. she made these brownies "for the blog", yeah.. ok.. anyway- look at this picture? She just finished her degree.. she is a stay at home mom to a toddler named Jackson, works part-time, paints BEAUTIFUL artwork (check out her newest in the background) and bakes brownies. Super mom.. super chick! Thanks Aubrey!! (These brownies are sooooo, SO delicious she made them for me 2 times now. The first time I was pregnant and I think I ate most the entire batch. Ugh. The second time I brought them home from San Diego they are so yummy)

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

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.

Giada De Laurientis- the food network