This Valentine’s Day, try these brownies for a special “dessert and coffee” with your sweetheart…
Triple Chocolate Espresso Brownies
1 package brownie mix (with chocolate syrup pouch)
2 Tbsp water
1/2 cup vegetable oil
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips
1 Tbsp instant espresso coffee (dry)
1/2 cup chocolate-covered coffee beans, if desired
1. Heat oven to 350 degrees. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix (dry) and remaining ingredients except Hot Fudge pouch and coffee beans until well blended. Spread in pan.
2. Squeeze Hot Fudge pouch 15 to 20 times or until softened. Cut off corner at cut line. Squeeze about 24 dollops of fudge onto batter, using all of the fudge. Gently swirl knife through fudge and batter for marbled design. Sprinkle with coffee beans.
3. Bake 23 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Serve slightly warm for gooey brownies, or cool completely for easier cutting. Cut into 2-inch bars.