Ingredients:
1 1/2 C butter
6 (1 oz.) squares unsweetened chocolate
2 T instant coffee granules
2 3/4 C sugar
5 large eggs
1 C all-purpose flour
1 t vanilla extract
1/2 t salt
1 recipe Coffee Frosting (recipe follows)
Directions:
Preheat oven to 350 degrees. Line a 13 x 9 x 2 inch baking pan with aluminum foil.In a medium bowl, combine butter and chocolate. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Stir coffee granules into melted chocolate until dissolved. In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, and salt, beating until just combined. Spread batter into prepared pan. Bake for 40 minutes, or until a wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire reack; remove from foil. Cut into squares. Spread or pipe frosting on top of each brownie. Garnish: chocolate-covered espresso beans or Hershey candy bar and white candy broken into pieces.
Makes 2 dozen.Ingredients:
1/2 C semisweet chocolate morsels
4 ounces cream cheese, softened
2 T butter, softened
2 T strong brewed espresso or coffee
1 t vanilla extract
2 1/2 cups confectioners' sugar
Coffee Frosting
Directions:
In a small bowl, microwave chocolate morsels on High in 30-second intervals, stirring between each, untilchocolate is melted and smooth (approximately 2 minute total). Cool chocolate slightly. In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until creamy. Add chocolate, espresso or coffee, vanilla, beating until well blended. Gradually beat in confectioners'sugar until smooth. Makes 2 Cups.
1 1/2 C butter
6 (1 oz.) squares unsweetened chocolate
2 T instant coffee granules
2 3/4 C sugar
5 large eggs
1 C all-purpose flour
1 t vanilla extract
1/2 t salt
1 recipe Coffee Frosting (recipe follows)
Directions:
Preheat oven to 350 degrees. Line a 13 x 9 x 2 inch baking pan with aluminum foil.In a medium bowl, combine butter and chocolate. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Stir coffee granules into melted chocolate until dissolved. In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, and salt, beating until just combined. Spread batter into prepared pan. Bake for 40 minutes, or until a wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire reack; remove from foil. Cut into squares. Spread or pipe frosting on top of each brownie. Garnish: chocolate-covered espresso beans or Hershey candy bar and white candy broken into pieces.
Makes 2 dozen.Ingredients:
1/2 C semisweet chocolate morsels
4 ounces cream cheese, softened
2 T butter, softened
2 T strong brewed espresso or coffee
1 t vanilla extract
2 1/2 cups confectioners' sugar
Coffee Frosting
Directions:
In a small bowl, microwave chocolate morsels on High in 30-second intervals, stirring between each, untilchocolate is melted and smooth (approximately 2 minute total). Cool chocolate slightly. In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until creamy. Add chocolate, espresso or coffee, vanilla, beating until well blended. Gradually beat in confectioners'sugar until smooth. Makes 2 Cups.
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