Bake up some chocolate espresso cookies for dessert tonight with help from KRAFT Recipes. Have these for a quick afternoon pick-me-up.
What You Need
Original recipe yields 36 servings
1 pkg. (15 to 18 oz.) brownie mix (8-inch-square pan size)
1-1/4 cups flour
1/4 cup GEVALIA Espresso Roast
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Let's Make It
Heat oven to 350°F.
Prepare brownie batter as directed on package, stirring flour and expresso grounds into dry brownie mix before mixing with the eggs, oil and water.
Roll out dough on lightly floured surface to 1/4-inch thickness; prick evenly with fork. Use pastry cutter or sharp knife to cut dough into 52 (1-1/2-inch) squares, rerolling scraps as necessary.
Place dough squares, 1 inch apart, on parchment-covered baking sheets.
Bake 11 to 14 min. or until edges are crisp and tops are no longer shiny. Cool slightly. Remove to wire racks; cool completely.
Serve with brewed additional GEVALIA Coffee.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 2 wafers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.