A coffee-infused blondie base and creamy mascarpone topping give these bars the flavours and textures of the classic Italian dessert. These portable treats allow your guests to mingle without being tied to the dinner table.
- Prep time 20 minutes
- Total time 2 hours & 30 minutes
Blondies: In large bowl, beat brown sugar with butter until fluffy. Mix espresso powder with hot water; beat into butter mixture. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions.
Scrape into parchment paper–lined 9-inch (2.5 L) square baking pan, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes.
Topping: Meanwhile, in bowl, beat mascarpone with sugar until smooth. Beat in egg. Stir in flour and coffee liqueur. Spread over blondies, smoothing top.
Bake in 350°F (180°C) oven until surface appears dry, about 20 minutes. Let cool completely in pan for 30 minutes; refrigerate until mascarpone topping is set, about 30 minutes. Sprinkle with chocolate.
To finish: Lift out onto cutting board; cut into rectangles.
Makes about 24 bars.
Nutritional facts per bar: about
- Sodium 51 mg
- Sugars 15 g
- Protein 4 g
- Calories 212.0
- Total fat 12 g
- Potassium 45 mg
- Cholesterol 52 mg
- Saturated fat 8 g
- Total carbohydrate 21 g
- Iron 4.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 9.0