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Rich Expresso Brownie Bars

Rich Expresso Brownie Bars

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Submitted by ilovegarlic

Espresso brownie bars layered with a Kahlua-spiked cream cheese topping and feathered with melted chocolate for a marbled, bakery-window finish. Rich, fudgy, and built for a coffee-lover’s dessert table.

YIELD

32 servings

PREP

30 min

COOK

30 min

READY

1 hrs

These brownie bars deliver three layers of grown-up chocolate flavor in one pan. A dense fudgy brownie base meets a tangy cream cheese topping spiked with instant coffee and Kahlua, then a melted chocolate feather pattern dragged across the top with a toothpick.

The brownie batter starts with melted unsweetened and semi-sweet chocolate cooled before folding into eggs whipped to ribbons with brown sugar. The 5-minute whip is what gives these bars their signature tight, slightly chewy crumb. Chilling the batter in the pan for 30 minutes before topping is the move that keeps the cream cheese layer from sinking into the brownie.

For the feather effect, pipe parallel chocolate lines across the cream cheese, then drag a toothpick perpendicular through them in alternating directions. It looks like bakery work, takes about a minute, and turns these bars into something gift-worthy. Bake at 325°F (165°C) until the cream cheese is just set.

Pro Tips

  • Beat the eggs and brown sugar a full 5 minutes, this aeration is what gives the bars structure
  • Chill the brownie batter before adding the cream cheese topping or the layers will blend
  • Toast the pecans or walnuts before folding in for richer flavor
  • Keep leftover bars refrigerated, the cream cheese layer needs the cold

Variations

  • Swap Kahlua for Bailey’s or Frangelico for a different liqueur note
  • Skip the alcohol and use 1 extra teaspoon vanilla extract for a kid-friendly version
  • Add a thin layer of caramel sauce between the brownie and cream cheese for a turtle-style twist

Ingredients

Brownies
3 86.7
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened, 3 sq
2 57.8
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, 2 sq, null, null
½ 118
CUP ML VEGETABLE SHORTENING
golden' flavour *
2 2
LARGE LARGE EGGS
1 1
LARGE EACH EGG YOLK *
1 ¼ 296
CUPS ML BROWN SUGAR
irmly packed *
¾ 177
¼ 1.3
TEASPOON ML BAKING POWDER
79
CUP ML PECANS
or walnuts, coarsely chopped, toasted, optional
Cream cheese topping
12 346.8
OUNCES ML/G CREAM CHEESE
1 237
CUP ML POWDERED SUGAR
confectioner's, sifted
2 30
TABLESPOONS ML COFFEE
instant
1 15
TABLESPOON ML LIQUEUR
coffee flavor, such as kahlua
1 1
LARGE EACH EGG
1 1
LARGE EACH EGG WHITE *
1 28.9
OUNCE ML/G SEMI-SWEET CHOCOLATE
semi-sweet, 1 sq, null, null
1 5
TEASPOON ML VEGETABLE OIL

Directions

BROWNIE: Melt chocolate squares and shortening over hot water, cool. Beat 2 whole eggs, 1 egg yolk and sugar on highest speed of electric mixer for 5 minutes. Fold in chocolate mixture and remaining ingredients.

Pour into greased and floured 13 X 9 inch pan; chill for 30 minutes.

CREAM CHEESE TOPPING: Combine cream cheese, icing sugar, instant coffee, liqueur, whole egg and the remaining egg white.

Beat at lowest speed of electric mixer until well blended. Spread over batter in pan. Melt chocolate square and oil; cool to room temperature. Pipe chocolate in lines, ¾ inch apart horizontally down length of pan.

Using toothpick, start from bottom corner of pan and draw it back and forth at ½ inch intervals vertically to create “feather effect".

Bake at 325F for 30 minutes or until cream cheese mixture is set. Cool. Cut into bars or squares. Store any leftover bars in refrigerator.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 783 62% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 28g 141%
Trans Fat 0g
Cholesterol 251mg 84%
Sodium 320mg 13%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 18%
Sugars g
Protein 34g
Vitamin A 28% Vitamin C 0%
Calcium 12% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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