Go Back

Medaglia d'Oro Triple Espresso Brownies

Ready In: 110 minutes Servings: 48 bars
Need to Locate a Store?


  2. 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  3. 2/3 cup Crisco® Pure Vegetable Oil
  4. 1/4 cup water
  5. 2 large eggs
  6. 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  7. 1 teaspoon vanilla extract
  9. 1/4 cup butter, softened
  10. 1/2 cup firmly packed light brown sugar
  11. 1 large egg
  12. 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  13. 1 teaspoon vanilla extract
  14. 1 cup coarsely chopped walnuts
  15. 12 ounces sweet dark or bittersweet chocolate, coarsely chopped
  16. GLAZE
  17. 1/2 cup semi-sweet chocolate chips
  18. 1 tablespoon butter
  19. 1/8 teaspoon Medaglia d'Oro® Instant Espresso Coffee
  20. 1 to 2 teaspoons milk or heavy cream


  1. PREPARE 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.
  2. For 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.
  3. REMOVE 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.
  4. For 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.

Some Traditions Stay Fresh For Generations