Rich Expresso Brownie Bars Recipe
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Rich Expresso Brownie Bars
BROWNIES
3 oz Unsweetened chocolate, 3 sq
2 oz Semisweet chocolate, 2 sq
1/2 cup Shortening, 'Golden' flavour
2 Eggs
1 Egg yolk
1 1/4 cup Brown sugar, firmly packed
3/4 cup Flour, all purpose
1/4 tsp Baking powder
1/3 cup Pecans, coarsely chopped
-toasted
CREAM CHEESE TOPPING
12 oz Cream cheese, 375 g.
1 cup Icing sugar, confectioner's
-sifted
2 tbsp Coffee, instant
1 tbsp Coffee liqueur
1 Egg
1 Egg white
1 oz Semisweet chocolate, 1 sq
1 tsp Vegetable oil
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, 3/4" apart horizontally down
length of pan. Using toothpick, start from bottom corner of pan and
draw it back and forth at 1/2" 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. MAKES: APPROX 32 BARS
Serves: 1 |
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