Double Espresso Brownie Bars

By The Canadian Living Test Kitchen

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Double Espresso Brownie BarsGive your favourite java head a double shot of espresso: a brownie made with espresso and topped with a chocolate-covered espresso bean.4 out of5based on5 ratings.

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This recipe makes 40 servings

Nutritional Info
Per bar: about	-
cal	174174 cal
pro	2 g2g pro
total fat	11 g11g total fat
sat. fat	6 g6g sat. fat
carb	20 g20g carb
fibre	2 g2g fibre
chol	31 mg31mg chol
sodium	50 mg50mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	44 vit A
folate	44 folate

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Give your favourite java head a double shot of espresso: a brownie made with espresso and topped with a chocolate-covered espresso bean.

Ingredients

6 oz bittersweet chocolate , chopped6 6oz ozbittersweet chocolate, chopped
4 oz unsweetened chocolate , chopped4 4oz ozunsweetened chocolate, chopped
2/3 cup butter 2/3 2/3cup cupbutter
1/2 cup espresso , brewed1/2 1/2cup cupespresso, brewed
2 tsp instant coffee granules 2 2tsp tspinstant coffee granules
1 tbsp vanilla 1 1tbsp tbspvanilla
2 cups granulated sugar 2 2cups cupsgranulated sugar
4 eggs 4 4eggeggs
1-2/3 cups all-purpose flour 1-2/3 1-2/3cups cupsall-purpose flour
salt Pinch Pinchsalt
Topping:
8 oz white chocolate , chopped8 8oz ozwhite chocolate, chopped
2 tbsp butter 2 2tbsp tbspbutter
40 chocolate-covered espresso 40 40chocolate-covered espresso or coffee beans

Preparation

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.)

Source : Canadian Living Holiday Best: 2001