Espresso Brownies

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Delicious - I made these in a 9x9 pan - next time I will use an 8x8 pan. I baked them for 35 minutes - I would reduce that by a few minutes. Very easy.

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I make these all of the time! I make them in an 8x8 pan, so they take a little longer to bake, but I like the thicker brownies. The glaze is awesome, but my husband doesn't have my super sugar tolerance, so I usually leave it off. They're incredible either way.

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I have made this recipe many times. The glaze was a little too thick, so I gradually added a small amount of water to thin it out.
They do no last long at my house. Thanks Giada!

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These are my go-to brownies when short on time and I feel like the mocha flavor. I used a 9x9 brownie pan instead and skip the icing since I like it without. They're great for bake sales at work as well as for family and friends. Yummy!

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Soo good and soo easy-used a 9x9 dish and had to make 1/2 more of icing. My new go to dessert.

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These were great! I made them as a dessert for Easter and the Expresso Powder, although difficult to find and purchase, accentuated the brownies to the point where I may make these on a regular basis! Thank you again Giada!

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A great way to dress up a boxed mix. Instead of using espresso powder, I used double the amount of instant coffee, which always works well as a substitute for espresso powder. I am giving the recipe 4 stars, not 5, because I think that the boxed mix does not have the texture that first class brownies made from scratch are known for... kind of like a boxed cake mix compared to a classic genoise from scratch..

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These were the best brownies I've ever tasted! The espresso powder was hard to find in my area, but I've already given the recipe to several friends that loved them!

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Absolutely incredible. Everyone loved the brownies and I get asked for the recipe each time I make them. Thank you Giada!

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These taste awesome! I used instant espresso powder and the espresso flavor in the brownies is very subtle however the espresso flavor in the glaze is much more pronounced which makes for a real nice overall mocha flavor. I used a 12x8 inch brownie pan and 1 batch of the glaze was not enough to cover it all so I made another batch and had some left over so next time I would make the glaze times one and a half. I tweaked the glaze a bit to my liking by replacing 1/2 of the water in the glaze with dark rum (the subtle rum flavor with the espresso is truly special and used a little less sugar.