This is a sponsored post written by me on behalf of Chameleon Cold Brew. All opinions are 100% mine.
For the brownies:
1 box brownie mix
1/4 cup Chameleon Cold Brew
2/3 cup oil
3 tsp. instant espresso powder
For the glaze:
6 oz. dark chocolate, chopped*
1/4 cup heavy cream
1/4 cup (1/2 stick) butter, cut into cubes
1 Tbsp. corn syrup
2 tsp. instant espresso powder
1/2 cup chocolate covered espresso beans, roughly chopped
*= you can also just use chocolate chips! 6 oz is about 1/2 a standard size (12 oz.) bag.
Preheat oven to 350 degrees F. Line an 8-by-8 square baking pan with lightly greased parchment paper.
Prepare brownie mix according to package BUT replace any water with Chameleon Cold Brew and add 3 tsp. instant espresso powder. (The mix I used called for 1/4 cup water, 2 eggs and 2/3 cup oil, but follow whatever your package says).
Pour into prepared pan.
Bake for 30 minutes or according to package directions.
Let brownies cool completely on a wire rack. Feel free to pop them in the fridge/freezer to speed up the process!
Once the brownies are cool, start the glaze.
Combine cream, butter, corn syrup, chocolate and espresso in a small pan.
Stir gently over low heat until chocolate is completely melted and glaze is smooth. Pour over cooled brownies, spreading into an even layer.
Immediately sprinkle chopped chocolate covered espresso beans on top and lightly press into the chocolate glaze to help them stick.
Let cool until glaze is completely set.
Cut into squares and enjoy!