Espresso Brownies

Instructions

1. Preheat the oven to 350 degrees F. Prepare an 9x13 inch baking pan by spraying with nonstick spray or lightly greasing with oil. Line the pan with a strip of parchment paper and press it down to cover the bottom and roughly one inch up on the sides. Set aside.

2. In a large mixing bowl, add the vegetable oil, sugar, eggs, vanilla extract and espresso powder. Mix the ingredients together with a whisk until just combined. To the mixture, add the cocoa powder, flour, salt and baking powder. Continue to mix with the whisk until the batter looks even with no more streaks of cocoa powder. Fold in the chocolate chips with a silicone spatula. The batter will be thick and glossy.

3. Spread the brownie batter into the pan, and use an offset spatula or small knife to evenly spread the batter from edge to edge. Bake on the top rack of the oven for 25 to 30 minutes, until the edges appear crisp, the brownie seems to have puffed up with a shiny top, and there is no jiggle when the pan is shaken. Let the brownies cool completely to room temperature, about 45 minutes.
4. As the brownies cool, make the glaze. Dissolve the 2 teaspoons of espresso powder in the 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. If the glaze appears too thick, add an extra teaspoon or two of water. Pour the glaze over the brownies. Refrigerate until the glaze is set. Using a sharp chef’s knife, cut into bite-size pieces. Arrange the brownies on a platter and serve.