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Triple Espresso Brownies 

Prep time: 20 min
Cook Time: 45 min
Yield: 48 bars

Ingredients:

Crisco® Original No-Stick Cooking Spray
BROWNIES
1 (19.25 oz.)package Pillsbury® Classic Traditional Fudge Brownie
1/2cup Crisco® Pure Vegetable Oil
1/4cup water
2 large eggs
2teaspoons instant espresso coffee granules
1teaspoon vanilla extract
FILLING
1/4cup butter, softened
1/2cup firmly packed light brown sugar
1 large egg
2teaspoons instant espresso coffee granules
1teaspoon vanilla extract
1cup coarsely chopped walnuts
12ounces sweet dark or bittersweet chocolate, coarsely chopped
GLAZE
1/2cup semi-sweet chocolate chips
1tablespoon butter
1/8teaspoon instant espresso coffee granules
1 to 2teaspoons milk or heavy cream

Preparation Directions:

1.HEAT oven to 350°F. Spray bottom only of 13 x 9-inch pan. Combine all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Bake 28 minutes while making filling.
2.BEAT 1/4 cup butter and brown sugar in small bowl until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; blend well. Combine walnuts and chopped chocolate in medium bowl. Add brown sugar mixture; blend well.
3.REMOVE brownies from oven. Spoon and carefully spread filling over partially baked brownies. Return to oven; bake an additional 17 to 20 minutes or until light brown.
4.MELT chocolate chips and 1 tablespoon butter in small saucepan over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars.
 High Altitude (above 3500 ft.):
1.ADD 1/2 cup flour to dry brownie mix; increase water to 1/3 cup. Bake as directed above.