Espresso Cream Filled Brownie Sandwiches
Total Time: 1 hr 10 mins
Preparation Time: 40 mins
Cook Time: 30 mins
Ingredients
- Servings: 16
- 5 ounces swiss dark chocolate, chopped
- 1/2 cup butter
- 2 large eggs, at room temperature
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon espresso granules
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 teaspoon hot water
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon espresso granules
- 6 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup sifted powdered sugar
Recipe
- 1 brownies: preheat oven to 350*f. lightly grease a 9" square baking pan; line with foil so that it extends 2" beyond 2 opposite sides of the pan. fold overhanging edges down along the outside of the pan; butter the inside of the pan.
- 2 melt the chocolate and butter together over very low heat, stirring until smooth. remove pan from heat; cool to room temperature.
- 3 in a large bowl, using an electric mixer on high speed, beat the eggs and salt until foamy.
- 4 gradually add the sugar, beatin 3-4 minutes, or until thick.
- 5 in a small cup, stir together the espresso and vanilla until dissolved; add to egg mixture.
- 6 beat in the melted chocolate until blended.
- 7 using a wooden spoon, stir in the flour just until blended.
- 8 scrape batter into the prepared pan; smooth top.
- 9 bake 30-35 minutes, or until a toothpick tests done. cool completely on a wire rack.
- 10 lift the brownie square out of the pan by the foil handles, invert, peel off foil, and invert again. cut into 16 bars.
- 11 make the filling: in a small cup, stir together the hot water, vanilla, and espresso granules until dissolved.
- 12 in a bowl, using a fork, beat the cream cheese and butter until smooth. blend in the espresso mixture.
- 13 gradually blend in the powdered sugar.
- 14 cover and chill for 1 hour, until firm enough to spread.
- 15 to assemble, cut each brownie in half horizontally. top the bottom layer of each brownie with about 1 tablespoons of filling; top with remaining brownie halves.
- 16 chill for 15 minutes to set filling.
- 17 store airtight in refrigerator; bring to room temperature about 5-10 minutes before serving.
- 18 ** chocolate espresso filling: melt 3 oz. chocolate over very low heat, stirring until smooth.
- 19 remove pan from heat and stir in 6 oz. softened cream cheese.
- 20 in a small cup, dissolve 1 teaspoons espresso granules in 1/2 teaspoons hot water and 1/4 teaspoons vanilla extract; stir into the cream cheese mixture.
- 21 cover and chill 1 hour, until firm enough to spread. fill brownies as described.**.
No comments:
Post a Comment