Chocolate-Espresso Cream Cheese Frosted Brownies

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That's it.  I have had it with winter!! With almost 60-inches of snow and relentless sub-zero temperatures, I am starting to feel like Jack Nicholson's character in The Shining.  Redrum Old Man Winter, redrum!  But rather than hit the bottle like Jack, I'll hit the butter and bake so I can share some sugah with my loved ones.  Having said that, I might just put a wee bit of the good stuff in my baked goods☺.

The original recipe called for bittersweet chocolate, but I almost always opt for semisweet instead.  I guess you could say that I have a sweet tooth.  An entire tablespoon of espresso powder is used in the batter, so these are a really great afternoon pick me up.  And the cream cheese frosting?  That's where my inner Jack Torrance comes in to play with a kick of Kahlùa for an added coffee flavor.  Chocolate, coffee, cream cheese, and a little bit of the good stuff--- "Heeeere's Johnny!"
Printable Recipe

Chocolate-Espresso Cream Cheese Frosted Brownies
makes 16 brownies

For the Brownies
1/2 cup (4-ounces) unsalted butter
4 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
2 extra large eggs
1 Tablespoon instant espresso powder
1 teaspoon pure vanilla extract
2/3 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1 cup miniature semisweet chocolate chips

For the Frosting
1/2 cup semisweet chocolate chips
3 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar
2 teaspoons Kahlua or other coffee liqueur
Pinch of kosher salt
Chocolate-covered coffee beans, chopped

For the Brownies
In a medium saucepan over low heat, melt the butter, semisweet chocolate, and unsweetened chocolate; stirring until smooth.  Stir in the sugar and set aside to cool.

Meanwhile, preheat the oven to 350º F. Line an 8 x8x2-inch baking pan with foil.  Lightly grease the foil; set aside.

In a small bowl, whisk together the flour, baking soda, and salt; set aside.  Add the eggs to the cooled chocolate mixture, beating with a wooden spoon after each addition.  Stir in the espresso powder and vanilla.  Add the flour mixture to the chocolate mixture; stirring just until combined.  Stir in the chocolate chips.  Spread the batter evenly into the prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely in the pan on a wire rack.

For the Frosting
In a medium bowl set over a pan of simmering water, melt the chocolate chips; stirring until smooth.  Remove the bowl and allow the chocolate to cool.

In a medium bowl, beat together the cream cheese, confectioners' sugar, Kahlua, and salt.  Stir in the cooled chocolate and mix until smooth.  Spread the frosting over the cooled brownies and sprinkle with the chopped chocolate-covered coffee beans.  Using the foil, lift the brownies out of the pan and cut into squares.  Enjoy!  (Brownies can be stored in an airtight container in the refrigerator for up to 3 days. Allow chilled brownies to stand at room temperature for at least 15 minutes before serving.)

Source: Adapted from BHG: Brownies and Bars, 2013

1 comment:

  1. I think my eyes glazed over halfway through reading that title. Holly hell, those brownies look GOOOD.


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