I made these little treats for a library website usability study.  Our participants loved them, and the leftovers were a big hit with the rest of the staff.  What I like about them, and I think everyone on a tight schedule will appreciate, is the fact that you can create them from scratch or with a boxed brownie mix.  Either way, the easy espresso glaze is good enough to eat with a spoon.  Be sure to save room for dessert when you make these!

• Spray or butter a 13 x 9 pan with non-stick spray.
• Line pan with foil or parchment, allowing ends to hang over short sides of pan.
• If using foil, spray with additional non-stick spray; set pan aside.
• In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
• Place chopped chocolate in a large bowl; set aside.
• In a saucepan, combine sugar, butter, corn syrup, and coffee; cook over medium heat until sugar and butter melt and the mixture comes to a boil.
• Immediately pour mixture over chopped chocolate in bowl and let stand 2 minutes (do not stir).
• Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in flour mixture; beat at medium speed until well blended.
• Add vanilla and chocolate chunks.
• Pour batter into prepared pan; bake at 325 degrees for 45-50 minutes.
• Cool completely in pan, pour on glaze and chill at least 2 hours.
• Remove brownies from pan, using foil as handles; cut into squares.

Espresso Glaze
2 teaspoons espresso powder
3-4 tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar

• In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.
• Stir into powdered sugar, adding additional cream if necessary.
• Add vanilla and pour over brownies.

Brownie recipe adapted from Southern Living.