For the Brownies:
1/3 cup cocoa
1 & 1/2 tsp espresso
1/2 cup and 2 Tbsp boiling water
2 oz chopped unsweetened chocolate
4 & 1/2 Tbsp melted butter
1/2 cup + 2 Tbsp vegetable oil
2 eggs and 2 egg yolks
2 tsp vanilla
1 cup granulated sugar
1 & 1/2 cup brown sugar
1 tsp cinnamon
3/4 tsp salt
1 & 3/4 cup flour
6 oz chopped chocolate or chocolate chips
For the Espresso Glaze:
6 Tbsp Butter
1/3 cup buttermilk
1/4 cup cocoa
1 Tbsp espresso powder
1/2 tsp cinnamon
16 oz powdered sugar
1 tsp vanilla extract
Preparation
1. Preheat the oven to 350 degrees F/175 C.
2. Put the 1/3 cup cocoa and 1 & 1/2 tsp espresso into a medium size mixing bowl; add the boiling water and blend thoroughly with a whisk.Add the 2 oz of chopped unsweetened chocolate and whisk until melted.
3. Add the butter and the vegetable oil and whisk until combined.Add the 2 eggs and 2 egg yolks and whisk
until just combined then add the vanilla, sugars, cinnamon and salt and whisk.
4. Fold in the flour until just mixed and then mix in the 6 oz of chocolate.
5. Cover the inside of a 9X13" pan with aluminum foil and butter the inside. Pour the dough into the pan and cook for 30 minutes or until a toothpick inserted in the middle comes out clean.
To Make the Glaze:
6. Combine the butter, buttermilk, cocoa, espresso and cinnamon in medium size pan and bring to a boil on the stove. Remove from heat and add the powdered sugar and vanilla and beat with a whisk until smooth.
7. Remove the brownies from the oven and immediately pour the glaze over the top and spread. Cool the brownies completely at room temperature. then remove them from the pan using the foil edges. Allow to cool for 90 minutes minimum.
8. Cut. Devour.
Source: http://www.creative-culinary.com/mexican-espresso-brownies-with-a-chocolate-glaze/