JANA’S DARK CHOCOLATE ESPRESSO BROWNIES WITH CHOCOLATE GLAZE

Rich, chocolatey, and delicious, this recipe for easy brownies made with cocoa powder is one that you’ll want to save and make, over and over. Made with simple ingredients, and barely more work than making brownies from a mix, this is my go-to brownie recipe.

Reasons To Make These Brownies:

• If you’ve never made brownies made from scratch, you’ll be surprised how EASY these are to make.

• You don’t need to chop and melt chocolate to make these, their rich, chocolate flavor comes from cocoa powder.

• When it comes to texture and flavor, these brownies can’t be beat!

• Your family will be thrilled when you pull these out for dessert.

When it comes to easy desserts, brownies are kind of the best. I love how quickly they come together, and they are usually what I make when I need a great dessert, but don’t have a lot of time or attention to focus on making that dessert. Every time I share these brownies with someone, they want the recipe... So, I'm making it available right here for anyone who may want it! Enjoy my friends!

INGREDIENTS

• 2 cups Fine White Sugar

• ¾ Cup Dark Cocoa Powder (Hershey’s Special Dark is easily accessible in most grocery stores)

• 1 cup BEST QUALITY Olive Oil (I have been using one we got from Italy this past year) You could also use coconut oil if you want

• 1 Tsp Kosher Salt (I prefer course)

• 1 Tsp Baking Soda

• 1 3/4 cups Unbleached All Purpose flour

• 4 large organic Eggs (room temp)

• 2 teaspoons best quality Vanilla Extract

• ¼ cup cooled brewed espresso (DON’T skip this! Espresso will bring out the flavor of the chocolate and make these brownies unbelievable!)

DIRECTIONS

1. Preheat oven to 350 degrees. Grease and flour a 9x13 pan (or) 2 - 8” Rounds

2. Combine all dry ingredients and stir together with a fork – then add your wet ingredients and mix well (scraping the bowl to ensure all is combined). Add to your prepped pan(s) and bake 25-35 minutes.

3. They will be done when a toothpick inserted in the middle comes out clean – do not overbake!

4. Poke some holes in them while they are still warm with a long toothpick or skewer & pour your chocolate glaze on the top.

5. Let your glazed brownies cool on a baking rack, cut, enjoy or refrigerate. These brownies also do well sealed up and frozen for another day!

JANA’S HOT CHOCOLATE GLAZE

INGREDIENTS

• 4 Tbsp COLD best quality Salted Butter (I use Kerry Gold)

• 1 Cup best quality chocolate (you can use a good bar of chocolate [chopped] or chocolate chips)

• 2 Tbsp Light Karo Syrup

FOR AN EXTRA ESPRESSO-FLAVORED BROWNIE – you can use espresso-flavored chocolate chips for this glaze!

Heat ingredients over LOW heat until melted (stirring frequently- chocolate burns easily)- pour over warm brownies - let cool.