Rich Expresso Brownie Bars
Rich Expresso Brownie Bars recipe
Yield
32 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Brownies | |||
| 3 | ounces |
unsweetened chocolate
unsweetened, 3 sq |
|
| 2 | ounces |
semi-sweet chocolate
semi-sweet, 2 sq, null, null |
|
| ½ | cup |
vegetable shortening
golden' flavour |
*
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 ¼ | cups |
brown sugar
irmly packed |
*
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| ⅓ | cup |
pecans
or walnuts, coarsely chopped, toasted, optional |
|
| Cream cheese topping | |||
| 12 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
confectioner's, sifted |
|
| 2 | tablespoons |
coffee
instant |
|
| 1 | tablespoon |
liqueur
coffee flavor, such as kahlua |
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 1 | ounce |
semi-sweet chocolate
semi-sweet, 1 sq, null, null |
|
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Brownies | |||
| 86.7 | ml/g |
unsweetened chocolate
unsweetened, 3 sq |
|
| 57.8 | ml/g |
semi-sweet chocolate
semi-sweet, 2 sq, null, null |
|
| 118 | ml |
vegetable shortening
golden' flavour |
*
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 296 | ml |
brown sugar
irmly packed |
*
|
| 177 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 79 | ml |
pecans
or walnuts, coarsely chopped, toasted, optional |
|
| Cream cheese topping | |||
| 346.8 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
confectioner's, sifted |
|
| 3E+1 | ml |
coffee
instant |
|
| 15 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 1 | each |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 28.9 | ml/g |
semi-sweet chocolate
semi-sweet, 1 sq, null, null |
|
| 5 | 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.
