Espresso Brownie Recipe

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This Espresso Brownie Recipe comes from a Nestle Toll House cookbook -- always a winner!
You can't ask for much more than to have the coffee
right in the brownie :)

Espresso Brownies:
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup hot water
1 T. instant espresso powder or instant coffee crystals
1 cup white sugar
1/2 cup (1 stick) butter
2 cups (12 oz.) Nestle Toll House semi-sweet or milk chocolate chips
3 eggs

Espresso Frosting:
1/2 cup heavy whipping cream
1 tsp. instant espresso powder or instant coffee crystals
1/2 cup sifted powdered sugar

1. Combine flour, baking powder & salt in small bowl. Set aside.
2. Heat water & espresso in medium saucepan over low heat; stirring to dissolve coffee crystals. Add sugar & butter; cook, stirring constantly until mixture comes to a boil.
3. Remove from heat & stir in 1 cup chocolate chips until smooth.
4. Add eggs, one at a time, stirring well after each addition.
5. Stir in flour mixture; combine well. Pour in greased 9-inch square pan.
6. Bake in 350 degree oven for 25 - 30 minutes or until toothpick comes out slightly sticky. Cool completely in pan.
FROSTING:
1. In small, heavy-duty saucepan, heat cream & espresso over low heat until coffee crystals dissolve. Add remaining chocolate chips, stirring until smooth.
2. Remove from heat; stir in powdered sugar.
3. Refrigerate until it's spreadable. Frost brownies.

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