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Rich Espresso Brownie Bars

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La Belle Cuisine

Rich Espresso Brownie Bars
Bon Appetit September 1987

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1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate,
finely chopped
2 ounces bittersweet or semisweet
chocolate, finely chopped
3/4 cup sifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 egg, separated
1 1/4 cups firmly packed
light brown sugar
1/3 cup coarsely chopped
toasted walnuts
1 tablespoon plus 1/2 teaspoon
instant espresso powder
1 tablespoon coffee liqueur
12 ounces cream cheese,
room temperature
1 cup confectioner's sugar

Melt butter in heavy medium saucepan over low heat. Add unsweetened
and bittersweet chocolate and stir until melted. Cool, stirring occasionally.
Grease and flour bottom of 9-by-13-inch metal baking pan. Combine flour, baking powder and salt in small bowl. Using electric mixer, beat 2 eggs, 1
yolk and brown sugar in large bowl until slowly dissolving ribbon forms
when beaters are lifted. Fold in chocolate mixture, then dry ingredients. Transfer 1/3 cup batter to small bowl; fold walnuts into remaining batter. Spread batter with nuts in prepared pan. Refrigerate for 15 minutes.
Position rack in center of oven and preheat to 325 degrees F.
Combine espresso powder and liqueur in small bowl and stir until dissolved. Blend cream cheese and confectioner's sugar in processor until very smooth, stopping occasionally to scrape down sides of work bowl. Blend espresso mixture, remaining egg and egg white. Spread cream
cheese mixture over batter in pan.
Transfer reserved batter to pastry bag fitted with 1/8-inch plain tip. Carefully pipe batter in lines down length of pan, spacing 3/4 inch apart. Starting 1 inch from one short end of pan, and at top long side, draw toothpick in straight line through dough lines, forming V pattern. Repeat process 1 inch from first line of V's, starting at bottom long side of pan. Repeat down full length of pan, spacing 1 inch apart. Bake until sides of brownies are puffed and center stays firm when pan is shaken, about 33 minutes. Cool in pan on rack. Cover and refrigerate brownies until well chilled. (Can be prepared 1 day ahead.) Using warm knife, cut into 2 1/2-by-3-inch bars. Serve well chilled.
Makes 15.

Featured Archive Recipes:
Brownie Bonanza
Super Fudgy Five Chocolate Brownies
Chocolate-Espresso Cookies
Paul Prudhomme's Coffee Cookies

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