Double Espresso Brownie Bars
Give your favourite java head a double shot of espresso: a brownie made with espresso and topped with a chocolate-covered espresso bean.
Servings: 40
Ingredients:
| 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% |
-
6 oz (175 g) bittersweet chocolate, chopped
4 oz (125 g) unsweetened chocolate, chopped
2/3 cup (150 mL) butter
1/2 cup (125 mL) espresso or strong brewed coffee
2 tsp (10 mL) instant coffee granules
1 tbsp (15 mL) vanilla
2 cups (500 mL) granulated sugar
4 eggs
1-2/3 cups (400 mL) all-purpose flour
Pinch salt
Topping:
8 oz (250 g) white chocolate, chopped
2 tbsp (25 mL) 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »