Food For Thought: Cocoa Brownies

This has been one of those weeks that I thought Friday would never get here!  What better way to celebrate Friday finally arriving and getting a jump start on the weekend than by CHOCOLATE!!!  This girl LOVES chocolate, I could eat it everyday as long as there is no coconut on it!!

Today, I am sharing one of my all time favorite brownie recipes.  It is actually a recipe for espresso brownies from my favorite Food Network Chef, Giada De Laurentiis.  The recipe calls for espresso powder and that is not something I usually have on hand, but cocoa powder is something I always have on hand.  I wasn't able to make it to the store to purchase gluten free brownie mix, but I will share the gluten free recipe at the end.

Ingredients for Cocoa Brownies:

1/3 CUP PLUS 2 TABLESPOONS WATER
1/3 CUP VEGETABLE OIL
2 LARGE EGGS
2 TABLESPOONS PLUS 2 TEASPOONS COCOA POWDER
1 19.8-OUNCE BOX OF BROWNIE MIX
3/4 CUP SEMISWEET CHOCOLATE CHIPS
1 TEASPOON VANILLA EXTRACT
1 1/2 CUPS CONFECTIONERS' SUGAR
1 TABLESPOON UNSALTED BUTTER, AT ROOM TEMPERATURE

Grease an 8 x 8-inch baking pan and preheat oven to 350°F.

Whisk together 1/3 cup of water, oil, eggs, and 2 tablespoons of cocoa powder in a large mixing bowl.  Add the brownie mix and stir until well blended.  Add the chocolate chips and stir.  Transfer the brownie batter to the baking pan.  Bake for about 35 minutes or until toothpick comes out with a few moist crumbs attached (insert into center).  Let cool completely.

Once the brownies are cool, dissolve 2 teaspoons of cocoa powder in 2 tablespoons of water.  Whisk in  the vanilla.  Add the confectioners' sugar (I add 1/2 cup at a time) and the butter, whisk until smooth.

Pour the glaze over the brownies, while the brownies are still in the pan.  Refrigerate until the glaze is set.

Once the glaze has set, cut the brownies into bite size pieces and enjoy!!!

Ingredients for Gluten Free Cocoa Brownies:

1/3 CUP PLUS 2 TABLESPOONS WATER
1/3 CUP VEGETABLE OIL
2 LARGE EGGS
2 TABLESPOONS PLUS 2 TEASPOONS HERSHEY'S COCOA OR SPECIAL DARK COCOA POWDER
1 19.8-OUNCE BOX OF BROWNIE MIX (Betty Crocker and Hodgson Mills)
3/4 CUP HERSHEY OR NESTLE SEMISWEET CHOCOLATE CHIPS
1 TEASPOON VANILLA EXTRACT
1 1/2 CUPS CONFECTIONERS' SUGAR
1 TABLESPOON UNSALTED BUTTER, AT ROOM TEMPERATURE

Please make sure to check all labels for gluten free, especially for the vanilla extract and confectioners' sugar.

Anyone else doing some baking this weekend??

With much love,

Kristin