The DP Brownie Recipe
This is a combination of two different recipes (the brownie recipe my mother got from her mother's good friend and the Triple Espresso Brownie recipe from the Pillsbury Bake-Off Cookbook) with some of my own ideas thrown in.
Base Layer:
- 3 eggs
- 2 cups sugar
- 1/2 cup Wesson oil
- 1 stick butter
- 1 sq. bitter chocolate
- 3 oz. semi-sweet chocolate chips (approx. 1/2 cup--or 3 oz. of semi-sweet chocolate squares)
- 1/2 bar German Sweet chocolate (or 2 oz. other sweet chocolate--such as 15 Hershey's Kisses)
- 1tsp. vanilla (real)
- 2 cups bread flour
- 1/2 tsp. salt
- 1/4 cup espresso (or espresso and strong coffee mixed)
- 1 tbsp Ribena
- 1/2 cup chopped nuts (optional)
Melt chocolates over hot water with butter. Beat eggs and sugar. Add melted chocolate, Wesson oil, coffee, vanilla, salt. Sift flour and add. Add nuts.
Bake 325 degrees about 25 minutes in a 13x9 inch pan. Make "Filling" (Recipe follows):
Filling:
- 1/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 tbsp espresso
- 1 tsp vanilla
- 1 cup coarsely chopped walnuts
- 11-12 oz. dark chocolate (Dove Promises work well), coarsely chopped
Beat butter and brown sugar until light and fluffy. Add egg, coffee, and vanilla, blend well. Add chocolate and walnuts and mix. Spoon over brownie base. Bake at 350 degrees for 17-20 minutes.
Serve as is, or top either by drizzling ribena over them (for a true DP treat!) or with the Triple Espresso Brownie Glaze. (Recipe follows):
Glaze (taken almost straight from the Pillsbury Bake-Off book):
- 1/2 cup semi-sweet chocolate chips (or 3 oz. semi-sweet chocolate bars)
- 1 tbsp butter
- 1/2 tsp espresso
- 1-2 tsps milk or whipping cream
Melt chocolate chips and butter, stirring to make sure mixture is smooth. With wire whisk, stir in coffee and enough milk (or whipping cream) for desired drizzling consistency. Drizzle over warm brownies. Cool completely before serving.
Anne Jensen
ajensen@west.net
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