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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 78 |
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My husband is a chocolate lover, so I bake brownies about once a week. This mouthwatering variety is one of his favorites and so simple to make.Margaret Roberts, Kuna, Idaho Ingredients:
1-1/4 cups semisweet chocolate chips |
1/2 cup butter |
1 teaspoon instant coffee granules |
2 tablespoons hot water |
2 eggs |
3/4 cup packed brown sugar |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
filling: |
1 tablespoon instant coffee granules |
1 tablespoon hot water |
1 package (8 ounces) cream cheese, softened |
1/3 cup confectioners' sugar |
1 cup (6 ounces) semisweet chocolate chips, melted |
glaze: |
1/4 cup semisweet chocolate chips |
1 teaspoon shortening |
Directions:
1. In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool for 5 minutes. Dissolve coffee granules in hot water; set aside. In a large bowl, beat eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee. Combine flour and baking powder; gradually add to chocolate mixture.
2. Transfer to a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
3. For filling, dissolve coffee granules in water; set aside. In a small bowl, beat cream cheese until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies.
4. For glaze, melt the chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting. Store in the refrigerator. Yield: about 6-1/2 dozen.
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