Double Espresso Brownie Bars
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 174 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 31 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 4 |
| folate | 4 |
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, chopped
- 4 oz unsweetened chocolate, chopped
- 2/3 cup butter
- 1/2 cup espresso, brewed
- 2 tsp instant coffee granules
- 1 tbsp vanilla
- 2 cups granulated sugar
- 4 eggs
- 1-2/3 cups all-purpose flour
- Pinch salt
- Topping:
- 8 oz white chocolate, chopped
- 2 tbsp butter
- 40 chocolate-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
Related content
-
Mocha Mousse Cake
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean...
-
Chocolate Soufflé
Timing is everything when it comes to soufflé success and a few minutes either way in the oven...
-
Dairy-Free Chocolate Meringues
These little meringues make a special holiday treat. Look for good-quality chocolate (70 per cent...
-
Our Favourite Chocolate Layer Cake
A favourite in the Test Kitchen, this cake is a classic that never goes out of style.
