Give your favourite java head a double shot of espresso: a brownie made with espresso and topped with a chocolate-covered espresso bean.
- Portion size 40 servings
- Credits : Canadian Living Holiday Best: 2001
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In large heavy saucepan, melt together bittersweet chocolate, unsweetened chocolate, butter and espresso, stirring occasionally. Let cool slightly.
Dissolve coffee granules in vanilla; stir into chocolate mixture. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Using wooden spoon, stir in flour and salt. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with just a few moist crumbs clinging, about 20 minutes. Let cool completely in pan on rack.
Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over base. Let stand for 5 minutes. Score top to form 40 bars; top each with 1 espresso bean. Refrigerate until topping is set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Nutritional facts <b>Per bar:</b> about
- Sodium 50 mg
- Protein 2 g
- Calories 174.0
- Total fat 11 g
- Cholesterol 31 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
- Iron 6.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 4.0