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.**.