Double Espresso Brownie Bars Double Espresso Brownie Bars

Author: Canadian Living

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
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Baking & Desserts

Double Espresso Brownie Bars