Chocolate Espresso Brownies
Idea gallery #525
- 1/2 cup unsalted butter, cut up
- 6 oz. Gibraltar bittersweet chocolate, chopped
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1 tablespoon Lorann Gourmet coffee flavor
- 3/4 cup chopped pecans
- 3 oz. softened cream cheese
- 1/4 cup unsalted butter
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 6 oz. bittersweet chocolate
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons coffee flavor
Line a 13"x9" pan with parchment paper; spray with cooking oil spray. Preheat oven to 350 degrees. Melt butter and bittersweet chocolate in microwave. Let cool. Combine flour, baking soda and salt. Set aside. Stir sugar into cooled chocolate mixture. Add the eggs, 1 at a time, beating with a wooden spoon after each addition. Stir in vanilla and coffee flavor. Add flour mixture to chocolate mixture. Stir until "just" combine. Fold in nuts. Bake 25 to 30 minutes until top looks set. Cool on wire rack. Spread with Cream Cheese Frosting, then Brownie Glaze. Chill until glaze is set.
Cream Cheese Frosting: Mix 3 oz. cream cheese, 1/4 cup unsalted butter, and 1 teaspoon vanilla until fluffy. Gradually add 2 cups powdered sugar; add more to a spreading consistency.
Glaze: Melt 6 oz. bittersweet chocolate, 3 tablespoons unsalted butter and 1 1/2 teaspoons coffee flavor together in microwave a few seconds at a time, stirring between times. Let cool a bit before using.