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Café Latte Brownies

Servings: 16 brownies

Moist chocolate brownies infused with espresso and a creamy vanilla coffee topping.


  Chocolate Batter:

  1 box Duncan Hines® Chocolate Marble Swirl Decadent Brownie Mix as directed for pan size. Use chocolate pouch only.

  1-2 Tbs instant espresso granules or instant coffee granules

  Vanilla Latte Batter:

  Cream pouch from Duncan Hines Marble Swirl Decadent Brownie Mix

  1 egg white

  1/4 cup oil

  1 tsp espresso granules or instant coffee granules

  1 Tbs water

  1 tsp vanilla extract

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Preheat oven to 350°F. Follow pan preparation for pan size indicated on box.

Mix marble brownie chocolate pouch as directed, adding 1-2 tablespoons of espresso coffee granules. Pour chocolate brownie batter into bottom of greased 8x8 or 9x9 pan.

Dissolve 1 teaspoon espresso granules in the 1-tablespoon water and use as directed below.

Pour Cream pouch into a small mixing bowl and beat with mixer 1 egg white, 1/4 cup oil, espresso granules in water and vanilla extract. Beat for 1 minute (by hand or with mixer) until well blended and light and fluffy.

Spread cream pouch mixture over top of chocolate batter and swirl into the surface.

Bake for 35-38 minutes or until toothpick comes out clean.

Tips: 1. For easy clean up line the bottom of baking pan with parchment paper. 2. Do not grease the sides of a brownie pan, only grease the bottom.

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