Melt butter in saucepan. Stir in sugar. Cool slightly. Add eggs, then sifted
dry ingredients. Mix well. Add remaining ingredients. Bake at 350 degrees
F. in greased long pan or two 8-inch square pans, for 30-35 minutes.
Yield 24 pieces. Do not overcook.

2 cups firmly packed light brown sugar
2 eggs, room temperature
 3 cups sifted all-purpose flour
1 cup (2 sticks) butter
1 cup strong hot coffee
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cocoa powder
1 cup chopped pecans, walnuts or almonds
2 cups white chocolate chips

Icing:
1/2 cup (1 stick) butter, softened
1 pound confectioner's sugar
4 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream
2 tablespoons brewed coffee
1 teaspoon vanilla extract

Heat oven to 350 degrees F. In a large mixing bowl place, in this order without stirring, brown sugar, eggs, flour, shortening or butter, coffee,
vanilla, cinnamon, baking powder, baking soda, salt and cocoa powder.
Beat at low speed until lightly mixed, then at medium speed for about
30 seconds. Stir in chopped nuts and white chocolate chips until blended.
Spread batter evenly in a well-greased jelly-roll pan (15 1/2-by-10 1/2-
by-1-inch) and bake for about 30 minutes, or until springy to the touch.
Do not overbake.
Meanwhile, prepare the icing: Cream butter until smooth. Sift confectioner's sugar, cocoa, and cinnamon into a small mixing bowl.
Combine the cream and brewed coffee. To the creamed butter add confectioner's sugar alternately with the cream, beating to combine.
Add vanilla and stir to combine. Continue beating only until the icing
is of a good spreading consistency.
When brownies are done, remove them from the oven and cool for 10 minutes on a wire rack. Spread the icing evenly on top. Cool to room temperature, then cut into bars. Garnish with melted white chocolate
in an abstract decorative pattern, if desired.

4 ounces unsweetened chocolate
6 tablespoons unsalted butter
6 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour
2/3 cup semisweet chocolate chips
3/4 cup smooth peanut butter
1/4 cup confectioner's sugar

Espresso Brownies:
7 ounces Swiss dark chocolate, such as
Lindt Excellence, coarsely chopped
10 tablespoons (1 stick plus 2 tablespoons)
unsalted butter, softened
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened alkalized cocoa powder,
such as Hershey's European Style, or Droste
2 teaspoons instant espresso powder,
such as Medaglia d'Oro
Pinch of salt
6 large eggs, room temperature
1 1/2 cups granulated sugar

Chocolate Kahlúa Icing:
4 ounces bittersweet chocolate,
coarsely chopped
2 ounces unsweetened chocolate,
coarsely chopped
1/4 cup light corn syrup
4 tablespoons (1/2 stick) unsalted
butter, softened
2 tablespoon Kahlúa liqueur
1 teaspoon vanilla extract
3 cups confectioner's sugar

Assembly:
1 cup confectioner's sugar

Garnish:
3 ounces white chocolate, melted
Fresh raspberries, Decors

Make the espresso brownies:
1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 15 1/2-by-10 1/2-inch jelly roll pan with aluminum foil so that
the foil extends 2 inches beyond the two short sides of the pan. Fold
the overhang underneath the pan. Butter the bottom and sides of the
foil-lined pan.
2. In the top of a double boiler set over hot, not simmering, water, melt
the chocolate with the butter, stirring frequently until smooth. Remove
the top part of the double boiler from the bottom. Transfer the melted chocolate mixture to a small bowl; stir in the vanilla extract. Let the
chocolate mixture cool for 10 to 15 minutes, until tepid.
3. Meanwhile, sift together the flour, cocoa, espresso powder and salt
and set aside.
4. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire
whip attachment, beat the eggs at high speed until frothy. While con-
tinuing to beat, add the sugar in a steady stream. Continue beating 3 to
5 minutes, or until the mixture is pale yellow and forms a thin ribbon
when the wire whip is lifted. Add the chocolate mixture and mix until
blended. Using a rubber spatula, scrape down the side of the bowl.
With a rubber spatula or a large balloon whisk, gently fold the sifted
flour mixture into the egg mixture one-third at a time, until just
combined.
5. Scrape the batter into the prepared pan and smooth the top with a
rubber spatula. Bake the brownies for 20 to 25 minutes, or until a
toothpick inserted 2 inches away from the center comes out with a
few moist crumbs clinging to it. Do not overbake the brownies.
6. Cool the brownies in the pan set on a wire rack for 20 minutes. In-
vert brownies onto a cutting board lined with parchment paper.
Remove the pan and carefully peel off the foil. Place the cutting
board in the freezer and freeze the brownies for 45 minutes.

Make the Kahlúa icing:
7. Meanwhile, melt the chocolates. Transfer the melted chocolate to a
large bowl and set aside.
8. In a medium saucepan, combine the heavy cream, corn syrup and
butter. Cook over medium-low heat, stirring constantly with a wooden
spoon, until the butter melts and the mixture comes to a boil.
9. Remove the pan from the heat; stir in the Kahlúa and vanilla extract.
Sift the confectioner's sugar over the mixture; using a wire whisk,
blend in the sugar until smooth. Stir the cream mixture into the choc-
olate mixture, whisking until the mixture is homogeneous. Cover the
surface of the chocolate Kahlúa icing with plastic wrap and set aside
at room temperature.

Assemble and ice the brownies:
10. Remove the cutting board from the freezer. Place the confectioner's
sugar in a tall plastic container. Dip various shaped jelly cutters into
the confectioner's sugar, coating the entire inside of the cutter; tap
out the excess on the insides of the container. Cut out 45 pairs of
espresso brownies, dipping and tapping before each cut. (If the
design points of the cutters become clogged with brownie, use a
toothpick to dislodge.) Discard or snack on the brownie trimmings.
11. Stack each pair of brownies crust-side-down. Remove one heaping tablespoon of the chocolate Kahlúa icing and place it in a small cup.
Using a small artist's paintbrush, spread some of the icing, acting as a
glue, between pairs, so that they stick together, to form two layers.
12. Arrange the stacked brownies on a wire rack and place the rack in
the freezer for 5 minutes.
13. Remove the wire rack from the freezer. Set the wire rack over a
baking sheet to catch the excess icing. Using a small ladle, ladle
the icing over the top of each brownie, and using a small metal
offset spatula, smooth the icing around the sides. Put the wire
rack with the iced espresso brownies in the freezer and freeze
for 45 minutes, or until the icing is set. Decorate the tops of the
brownies with melted white chocolate, raspberries, and/or decors.
[Illustration in magazine] Store the iced espresso brownies in an
airtight container in the refrigerator for up to 5 days.
Yield: Approximately 45 brownies.

Back to Brownie Bonanza pg 1

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