Yield: 36 Servings
|¼ cup||Butter, softened|
|3||Chocolate bars, sweet dark/b|
|½ cup||Semi-sweet chocolate chips|
|⅛ teaspoon||Espresso granules, instant|
|21½ ounce||Brownie mix (1 pkg. pillsbur|
|2 teaspoons||Expresso granules, instant ---filling-----|
|½ cup||Brown sugar, firmly packed|
|2 teaspoons||Espresso granules, instant|
|1 cup||Walnuts, coarsely chopped ---glaze-----|
|1 tablespoon||Butter or margarine|
|1 teaspoon||Milk or whipping cream|
Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove from oven.
Meanwhile, in small bowl combine ¼ c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown.
In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in ⅛ t. coffee granules and enough milk for drizzling consistency. Drizzle over warm brownies. Cool completely.
Cut into bars.