Prep Time 20m
Cook Time 45m
Ready Time 110m
Yield 48 bars

  • 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts
  • 12 ounces sweet dark or bittersweet chocolate, coarsely chopped
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 1/8 teaspoon Medaglia d'Oro® Instant Espresso Coffee
  • 1 to 2 teaspoons milk or heavy cream
Preparation Directions
  • Step 1Prepare brownie mix according to package directions using oil, water and eggs and adding instant espresso coffee and vanilla to batter. Bake in 13 x 9-inch baking pan according to package directions for only 25 minutes.
  • Step 2For Filling: BEAT butter and brown sugar in medium bowl with electric mixer on medium speed until light and fluffy. Blend in egg, instant espresso coffee and vanilla. Stir in walnuts and chocolate until blended.
  • Step 3Remove brownies from oven. Spoon and carefully spread filling over partially baked brownies. Return to oven; bake an additional 15 to 18 minutes or until light brown.
  • Step 4For Glaze: MICROWAVE chocolate chips and butter in small microwave-safe bowl on HIGH 30 seconds or until melted and smooth when stirred. Whisk in instant espresso coffee and milk until desired drizzling consistency. Drizzle over warm brownies. Cool completely.
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