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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For brownie layer:
8 oz good bittersweet chocolate (not unsweetened), chopped
1 1/2 sticks (12 tbsp) unsalted butter, cut into pieces
2 tbsp instant espresso powder, dissolved in 1 1/2 tbsp boiling water
1 1/2 cups sugar
2 tsp vanilla extract
4 large eggs
1 cup flour
1/2 tsp salt
1 cup walnuts, chopped
For cream cheese layer:
1 (8 oz) pkg cream cheese, softened
6 tbsp unsalted butter, softened
1 1/2 cups confectioners sugar
1 tsp vanilla extract and ground cinnamon
For glaze:
6 oz good bittersweet chocolate (not unsweetened), finely chopped
2 tbsp unsalted butter
1/2 cup heavy cream
1 1/2 tbsp instant espresso powder, dissolved in 1 tbsp boiling water
Make the brownie layer: Preheat oven to 350. Butter and flour a 13x9 inch baking pan, knocking off excess flour.
Melt chocolate with butter and espresso mixture in a medium metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and cool for 10 minutes.
Whisk sugar and vanilla into chocolate mixture, then add eggs one at a time, whisking until batter is smooth. Stir in flour and salt until just combined, then stir in walnuts.
Spread batter evenly in baking pan. Bake until a wooden pick or skewer inserted in center comes out with some crumbs adhering, 22 to 27 minutes. Cool completely in pan on a rack, at least 2 hours.
Make the cream cheese layer: Beat together cream cheese and butter until light and fluffy. Sift in confectioners sugar, then add vanilla and cinnamon and beat until mixture is well combined.
Spread cream cheese mixture evenly over cooled brownie layer. Refrigerate until firm, about 1 hour.
Make the glaze: Combine all ingredients in a metal bowl set over a saucepan of barely simmering water and heat, stirring, until chocolate and butter are melted and glaze is smooth. Remove from heat and cool to room temperature, stirring occasionally, about 20 minutes.
Pour glaze over cream cheese layer, then spread evenly. Refrigerate brownies, covered, until cold, about 3 hours. Cut into 40 bars and remove from pan while still cold. Serve chilled or at room temperature.
NOTE: The brownies keep in one layer in an airtight container, refrigerated, for up to 5 days.
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CHOCOLATE ESPRESSO CREAM CHEESE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For brownie layer:
8 oz good bittersweet chocolate (not unsweetened), chopped
1 1/2 sticks (12 tbsp) unsalted butter, cut into pieces
2 tbsp instant espresso powder, dissolved in 1 1/2 tbsp boiling water
1 1/2 cups sugar
2 tsp vanilla extract
4 large eggs
1 cup flour
1/2 tsp salt
1 cup walnuts, chopped
For cream cheese layer:
1 (8 oz) pkg cream cheese, softened
6 tbsp unsalted butter, softened
1 1/2 cups confectioners sugar
1 tsp vanilla extract and ground cinnamon
For glaze:
6 oz good bittersweet chocolate (not unsweetened), finely chopped
2 tbsp unsalted butter
1/2 cup heavy cream
1 1/2 tbsp instant espresso powder, dissolved in 1 tbsp boiling water
Make the brownie layer: Preheat oven to 350. Butter and flour a 13x9 inch baking pan, knocking off excess flour.
Melt chocolate with butter and espresso mixture in a medium metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and cool for 10 minutes.
Whisk sugar and vanilla into chocolate mixture, then add eggs one at a time, whisking until batter is smooth. Stir in flour and salt until just combined, then stir in walnuts.
Spread batter evenly in baking pan. Bake until a wooden pick or skewer inserted in center comes out with some crumbs adhering, 22 to 27 minutes. Cool completely in pan on a rack, at least 2 hours.
Make the cream cheese layer: Beat together cream cheese and butter until light and fluffy. Sift in confectioners sugar, then add vanilla and cinnamon and beat until mixture is well combined.
Spread cream cheese mixture evenly over cooled brownie layer. Refrigerate until firm, about 1 hour.
Make the glaze: Combine all ingredients in a metal bowl set over a saucepan of barely simmering water and heat, stirring, until chocolate and butter are melted and glaze is smooth. Remove from heat and cool to room temperature, stirring occasionally, about 20 minutes.
Pour glaze over cream cheese layer, then spread evenly. Refrigerate brownies, covered, until cold, about 3 hours. Cut into 40 bars and remove from pan while still cold. Serve chilled or at room temperature.
NOTE: The brownies keep in one layer in an airtight container, refrigerated, for up to 5 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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