A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta
Ingredients
- 1/2 cup butter, cubed
- 3 ounces unsweetened chocolate, chopped
- 2 large eggs, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- filling:
- 1 teaspoon instant coffee granules
- 3 tablespoons heavy whipping cream
- 1 cup confectioners' sugar
- 2 tablespoons butter, softened
- glaze:
- 1 cup semisweet chocolate chips
- 1/3 cup heavy whipping cream
Directions
- Preheat oven to 350°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla; stir in chocolate mixture. Combine flour and baking soda; stir into chocolate mixture.
- Spread into a greased 8-in. square baking pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.
- For filling, dissolve coffee granules in cream. Add confectioners' sugar and butter; beat just until light and fluffy (do not overbeat). Spread over brownies. Refrigerate until set.
- In a small saucepan, combine chips and cream. Cook and stir over low heat until chips are melted. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in refrigerator.
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