 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
|
Thereâs something magical in coffee that intensifies the flavor of chocolate. These three-layer wonders freeze well, but somehow most of them disappear before they reach the freezer.Susie Jones, Buhl, Idaho Ingredients:
8 ounces bittersweet chocolate, chopped |
3/4 cup butter, cut up |
2 tablespoons instant coffee granules |
1 tablespoon hot water |
4 eggs |
1-1/2 cups sugar |
2 teaspoons vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup chopped walnuts |
topping: |
1 package (8 ounces) cream cheese, softened |
6 tablespoons butter, softened |
1-1/2 cups confectioners' sugar |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
glaze: |
4 teaspoons instant coffee granules |
1 tablespoon hot water |
5 ounces bittersweet chocolate, chopped |
2 tablespoons butter |
1/2 cup heavy whipping cream |
Directions:
1. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.
2. Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.
4. For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set.
5. Cover and freeze for up to 1 month. To use frozen brownies: Thaw at room temperature. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.
|
|