COFFEE ‘N’ CREAM BROWNIES
Prep Time: 35 minutes
Bake Time: 25 minutes + standing
Yield: 16
1. In a microwave, melt butter and chocolate then stir until smooth. Cool slightly.
2. In a small bowl, beat the eggs, sugar and vanilla and stir in chocolate mixture. Combine flour and baking soda; stir into chocolate mixture.
3. Spread into a greased 8-in. square baking pan.
Bake at 350°F for 25-30 minutes or until a toothpick inserted in centre comes out clean (do not overbake). Cool on a wire rack.
4. For filling, dissolve coffee granules in cream. Add confectioners’ sugar and butter and beat just until light and fluffy (do not overbeat). Spread over brownies. Refrigerate until set.
5. 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.
½ cup butter, cubed
3 oz. unsweetened chocolate,
chopped
2 large eggs
1 cup sugar
1 tsp vanilla extract
⅔ cup all-purpose flour
¼ tsp baking soda
FILLING
1 tsp instant co ee granules 3 tbsp heavy
whipping cream
1 cup confectioners’ sugar 2 tbsp butter,
softened
GLAZE
1 cup semisweet
chocolate chips
⅓ cup heavy whipping cream
NUTRITIONAL INFORMATION
Amount Per Serving (1 each):
282 calories, 17 g fat, 51 mg cholesterol, 91 mg sodium, 33 g carbohydrate, 26 g sugars, 2 g fiber, 3 g protein.
“A friend gave me the recipe for these rich cakelike brownies topped with a creamy coeffe-enhanced filling and a chocolate glaze. I like to garnish each square with a co ee bean.” Michelle Tiemstra, Lacombe, Alta.