For my friend Meghan's birthday, she asked for something with chocolate and coffee flavors. I had just recently made these Chocolate Cupcakes with Espresso Buttercream Frosting and knew I wanted to make something different. I came across these bars as I was researching online at Williams-Sonoma. They turned out just as well as I expected!
Ingredients:
Bars:
3/4 cup flour
1/2 cup cocoa powder
3 tablespoons espresso powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter
2 ounces semisweet chocolate, chopped
2 eggs
1 cup brown sugar
1 teaspoon vanilla
Glaze:
1/4 cup heavy cream
1 teaspoon espresso powder
4 ounces semisweet chocolate, chopped
pinch of salt
Preparation:
1. Preheat the oven to 350 degrees and grease an 8x8 baking pan.
2. Sift flour, espresso powder, cocoa powder, baking powder, and salt together. Set aside.
3. In a saucepan over medium heat, melt butter and chocolate. Stick occasionally, until chocolate is melted. Remove from heat and let cool slightly.
4. In a bowl, whisk and eggs and brown sugar together. Stir in melted chocolate and vanilla.
5. Gradually add flour mixture.
6. Pour into prepared pan and bake for about 25 minutes. Set aside to cool.
7. To make glaze, heat heavy cream and espresso powder over medium heat until espresso powder has dissolved.
8. Remove from heat and add salt and chocolate. Stir until chocolate is melted.
9. Pour over bars. Refrigerate for an hour for glaze to set.
10. Cut bars. Store in airtight container and refrigerate.
Ingredients:
Bars:
3/4 cup flour
1/2 cup cocoa powder
3 tablespoons espresso powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter
2 ounces semisweet chocolate, chopped
2 eggs
1 cup brown sugar
1 teaspoon vanilla
Glaze:
1/4 cup heavy cream
1 teaspoon espresso powder
4 ounces semisweet chocolate, chopped
pinch of salt
Preparation:
1. Preheat the oven to 350 degrees and grease an 8x8 baking pan.
2. Sift flour, espresso powder, cocoa powder, baking powder, and salt together. Set aside.
3. In a saucepan over medium heat, melt butter and chocolate. Stick occasionally, until chocolate is melted. Remove from heat and let cool slightly.
4. In a bowl, whisk and eggs and brown sugar together. Stir in melted chocolate and vanilla.
5. Gradually add flour mixture.
6. Pour into prepared pan and bake for about 25 minutes. Set aside to cool.
7. To make glaze, heat heavy cream and espresso powder over medium heat until espresso powder has dissolved.
8. Remove from heat and add salt and chocolate. Stir until chocolate is melted.
9. Pour over bars. Refrigerate for an hour for glaze to set.
10. Cut bars. Store in airtight container and refrigerate.