Once again, I look to Giada when I want to impress my guests. This was the dessert I served with the dinner I have been featuring, in the previous two posts. Because pesto is a strong flavor, the dessert needs to be equally if not more strong to overcome the taste of pesto. Espresso brownies are rich in flavor and do the trick in flooding every last taste bud in your mouth, I think, at least. These brownies are a fan favorite, but its all Giada. I can't take credit for it. They appeal to coffee drinkers and non-coffee drinkers alike. People have told me that they dream about these brownies, and others become restless and chatty because of the espresso kick. You will have to tell me what you think one day. But to me, it is the perfect brownie taken after dinner with a cappuccino. These brownies are very rich, and in fact, I cut the squares too large. They are best enjoyed in small squares, maybe two or three bites with a coffee or large glass of milk nearby. Giada does not mess around with her chocolate.
I love this recipe because it is not that difficult. It is not completely homemade because a store-bought brownie mix (Duncun Hines) is used. To the prepared brownie mix, you simply add chocolate chips, vanilla, espresso, and the other ingredients needed to make the brownie mix. Then, you make a simple frosting, which includes more espresso to frost the brownies. The icing on the brownie just about melts in your mouth. Here is Giada's recipe below. I retrieved it from the Food Network website. The link is below the recipe, if you would like to see pictures or check out more of Giada's recipes. Enjoy!
36 bite-size brownies
After the brownies have cooled completely, finish with icing and wait until it sets or hardens:
After the icing has set, carefully cut with serrated (steak knife) or sharp knife. Wipe knife off in between cutting to make clean cuts. Cut the brownies smaller than I did because they are very rich. You should get about 36 brownies:
*The pictures in this post are taken by myself, not Giada.