Triple Coffee Crisp Fudge Brownies

  • Coffee Crisp Fudge Brownies

    Let’s get this over with upfront: I’d like to apologize to anyone who doesn’t live in Canada, because a key ingredient in this recipe is a mainstay on Canadian supermarket shelves, but elusive to Americans.  The Brits- I think you’re screwed too.  Not sure about anyone else out there.  You can totally get this important item on Amazon, though… I’d never lead you astray.

    What the hell am I talking about?

    Coffee Crisp chocolate bars.  Or little Coffee Crisp balls, like I used in the brownies pictures above.  See the little round shapes baked into the fudgy goodness of the brownies?  The picture makes my pulse rush a bit.  (Does that make me a freak?  Maybe.)

    You just need to trust me on this one.  Coffee Crisp bars, chopped up into your brownie batter, takes the mocha theme to a whole new level.  The Husband, who remembered a horrific incident involving Rice Krispie Brownies (let’s just say the RK’s didn’t snap, crackle and pop after baking, like I thought they would) immediately approved of the Coffee Crisp texture.  Apparently they can handle the heat.

    Why are these brownies the triple threat of the mocha world?
    1. Coffee Crisp chocolalte bars, obviously.
    2. Espresso powder in batter.
    3. Espresso glaze.

    I need not say any more.

    Adapted from my World’s Greatest Fudge Brownie recipe…

    4 ounces chopped unsweetened chocolate

    (the better the chocolate, the better the brownie)

    3/4 cup unsalted butter

    2 cups sugar

    2 1/2 teaspoons real vanilla (use the real stuff)

    3 lightly beaten eggs

    1 cup flour

    1 1/2 teaspoons salt

    1 tablespoon instant espresso powder

    2 Coffee Crisp chocolate bars, chopped into chunks (or 1 1/2 cups Coffee Crisp balls)

    GLAZE:

    3/4 cup confectioners’ sugar

    1/2 teaspoon instant espresso powder

    1 teaspoon milk

    1. Preheat oven to 350° and grease a 9 x 9 foil-lined pan.
    2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
    3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder & flour.
    4. Stir in Coffee Crisp pieces.
    5. Pour into prepared pan and bake for 33 – 36 minutes (until center is just set); allow to cool.
    6. Glaze: mix confectioners’ sugar, espresso powder, and milk together until smooth.  Add more milk or sugar to achieve consistency that can drizzle over cooled brownies.
    7. Allow glaze to set & cut into squares.
    8. Indulge.

    Tips:

    • Refer to the original World’s Greatest Fudge Brownie post for tips and tricks (a.k.a. Brownie Blather)
    • No instant espresso powder?  You can use instant coffee, but double the quantity.
    • Glaze variation: mix your favorite strong coffee with the confectioners’ sugar.
    • Serve with coffee (what a kick-ass coffee break snack!) or as a dessert with Hagen Daaz’s coffee ice cream- a heavenly dessert all on its own.
    • Freeze these brownies for a treat when you need a triple mocha lift.
    • Enjoy, liberally.

     

     

    Print Friendly, PDF & EmailClick Here to PRINT This Recipe Now!

    Related Recipes & Posts:


    May 29th, 2013 | More Sweets Please | No Comments | Tags: , , , , ,

Leave a Reply

* Name, Email, and Comment are Required