Café Latte Brownies
Servings: 16 brownies
Moist chocolate brownies infused with espresso and a creamy vanilla coffee topping.
Ingredients
Chocolate Batter:
1 box Duncan Hines® Chocolate Marble Swirl Decadent Brownie Mix as directed for pan size. Use chocolate pouch only.
1-2 Tbs instant espresso granules or instant coffee granules
Vanilla Latte Batter:
Cream pouch from Duncan Hines Marble Swirl Decadent Brownie Mix
1 egg white
1/4 cup oil
1 tsp espresso granules or instant coffee granules
1 Tbs water
1 tsp vanilla extract
Directions
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Preheat oven to 350°F. Follow pan preparation for pan size indicated on box. |
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Mix marble brownie chocolate pouch as directed, adding 1-2 tablespoons of espresso coffee granules. Pour chocolate brownie batter into bottom of greased 8x8 or 9x9 pan. |
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Dissolve 1 teaspoon espresso granules in the 1-tablespoon water and use as directed below. |
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Pour Cream pouch into a small mixing bowl and beat with mixer 1 egg white, 1/4 cup oil, espresso granules in water and vanilla extract. Beat for 1 minute (by hand or with mixer) until well blended and light and fluffy. |
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Spread cream pouch mixture over top of chocolate batter and swirl into the surface. |
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Bake for 35-38 minutes or until toothpick comes out clean. |
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Tips: 1. For easy clean up line the bottom of baking pan with parchment paper. 2. Do not grease the sides of a brownie pan, only grease the bottom. |