Gluten Free Cappuccino Brownies Recipe

Ingredients

2

teaspoons instant espresso coffee powder, coffee granules or crystals

2

teaspoons water

1

                        box Betty Crocker™ Gluten Free brownie mix

1/4

cup butter, melted

2

eggs

2

teaspoons instant espresso coffee powder, coffee granules or crystals

1

teaspoon water

1

                        cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)

Chocolate-covered espresso beans or chocolate sprinkles, if desired

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).

In medium bowl, stir 2 teaspoons espresso powder in 2 teaspoons water until dissolved. Stir in brownie mix, butter and eggs until well blended (batter will be thick). Spread in pan.

Bake 8-inch pan 28 to 31 minutes, 9-inch pan 26 to 30 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack, about 1 hour.

In small bowl, stir 2 teaspoons espresso powder in 1 teaspoon water until dissolved. Stir in frosting until blended. Spread over brownies. Garnish with espresso beans or chocolate sprinkles.

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