Coffee Brownie Bars
Coffee Brownie Bars give me that little perk after the holidays. I love coffee and these combine chocolate and coffee for the ultimate experience. The smooth taste of the chocolate complimented by the robust and sharp flavour of the coffee is the perfect little dessert. These bars are a must for all coffee lovers.
Bars became popular because they are firm as a cake and softer than a cookie. They are easy to bake, pick-up and combine cookies and cake in a pan.
The sugar and eggs in the bowl.
Melting the chocolate and butter over the water. keep an eye on it.
Almost done and velvety smooth.
Beating the eggs and sugar until frothy and silky, about 5 minutes.
The nuts hit the chocolate.
Preparing the topping; today i threw everything in the bowl.
The topping goes over easily and then i swirl in some chocolate syrup.
sticky and gooey as it comes out of the oven.
Coffee Brownie Bars
Coffee Brownie Bars will help you perk-up for the Holiday Season.
Ingredients
The Brownie base
- 1 cup chocolate chips
- 1 tbsp instant coffee I used instant espresso
- 1/2 cup butter
- 2 eggs plus 1 egg yolk
- 1 1/4 cup packed brown sugar
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tbsp coffee liqueur I used Baileys
- 1/2 cup chopped pecans optional
The Topping
- 1 pkg cream cheese softened
- 1 cup icing sugar
- 2 tbsp each coffee liqueur and instant coffee
- 1/2 tsp cinnamon
- 1 large egg
The Garnish
- 2-3 tbsp chocolate syrup
- coffee beans
Instructions
The Brownie Base
-
Fill a pot 1/4 full of water and bring to a boil.
Turn the burner down to low setting.
Place a medium bowl over a pan.
Melt the chocolate chips, butter and instant coffee together.
Meanwhile beat the sugar and eggs in a bowl on high for about 3 minutes. Mixture should be thick and pale.
Remove chocolate mixture from pan and stir.
Slowly pour the chocolate mixture into the sugar and eggs.
Stir with a spatula and then beat for one minute on high.
Now fold in the flour and baking powder.
Stir in pecans.
Pour batter into a 9 X 13 pan that has been greased and dusted with flour.
Set in the refrigerator for 30 minutes.
The Topping
-
Combine the softened cream cheese with the icing sugar and blend until smooth.
Add the remaining ingredients and beat on low until combined.
Remove cooled brownie mixture from refrigerator.
Spread the topping evenly over the brownie base.
Now dollop the chocolate syrup over the topping and swirl using a toothpick.
Place in 325 F oven for 30 minutes.
Remove from oven and garnish with coffee beans.
Let cool before cutting.
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