Layered chocolate espresso bars

Here’s a two-for-one to start your coffee break:  these cookie bars will not only give you a tasty chocolate and cream flavor combo in each bite,  but will also provide a satisfying caffeine buzz.  A subtly cinnamon flavored cream filling is layered between a rich chocolate glaze and a brownie base for a sophisticated and delicious cookie bar.  Decorate it with some espresso beans or chocolate shavings and it will be ready to climb into the bakery case.


Print Recipe
Layered chocolate espresso bars
Three tasty layers-- a brownie base, cream filling and chocolate glaze--make this an attractive and delicious addition to your cookie tray.
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 350. Grease 13" x 9" baking pan, or line with greased parchment paper.
  2. Make brownie base: Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl and set aside. In small, heavy saucepan, combine the butter and chocolate and heat until melted, stirring occasionally. Remove from heat and cool slightly.
  3. Whisk together the eggs and brown sugar in a bowl until blended. Gradually stir in the chocolate mixture and vanilla and blend well.. Add the flour mixture and stir until blended. Pour batter into prepared pan. Bake approximately 25 minutes, or until the edges pull away from the sides and the center is springy to the touch. Let cool on a wire rack.
  4. Make cream filling: Beat butter in electric mixer until soft. Gradually add powdered sugar at slow speed until well blended. Add the milk and vanilla and beat at high speed until light and spreadable. Spread smoothly over the brownie base and chill until firm.
  5. Make glaze: In small saucepan over medium heat, combine the cream and espresso powder and cook, stirring constantly until the powder is dissolved and there are small bubbles around the edges of the pan. Do not boil! Remove from heat and add the chocolate and salt. Stir until smooth and let cool slightly.
  6. Pour glaze over the top of the filling and smooth. Refrigerate until firm.
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