Prep: 20 minutes plus cooling and chilling
Bake: 40 minutes • Serves: 35
2 cups bittersweet chocolate chips
1 cup unsalted butter (2 sticks)
3 cups granulated sugar
2 tablespoons finely ground espresso
8 large eggs
2 teaspoons pure vanilla extract
1-1/2cups all-purpose flour
1/2cup brewed espresso
1/2cup unsalted butter (1 stick)
1/2cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla extract
1.Prepare Brownies: Preheat oven to 350°. Spray 13×17-1/2-inch rimmed baking pan with nonstick baking spray; line tray with parchment paper. In large microwave-safe bowl, heat chocolate chips and butter in microwave oven on high 1-1/2 to 2 minutes or until almost all chocolate chips and butter have melted, stirring every 30 seconds. Continue stirring until chocolate and butter are melted; cool to room temperature.
2.Whisk sugar and ground espresso into cooled chocolate mixture until well combined. Whisk in eggs, 1 at a time, whisking until smooth after each addition; whisk in vanilla extract. Gently fold in flour and salt.
3.Pour batter into prepared pan. Bake brownie 40 to 45 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool brownie in pan on wire rack.
4.Prepare Chocolate Glaze: In medium microwave-safe bowl, heat chocolate chips, espresso and butter in microwave oven on high 1 to 1-1/2 minutes or until almost all chips and butter have melted, stirring frequently. Add cream, corn syrup and vanilla extract; continue stirring until chocolate and butter are melted; cool 5 minutes. Pour glaze over cooled brownies. Refrigerate at least 30 minutes before cutting into 2-1/2-inch squares.
Approximate nutritional values per serving:
316 Calories, 18g Fat (11g Saturated), 68mg Cholesterol,
53mg Sodium, 26g Carbohydrates, 0g Fiber, 4g Protein