This yummy recipe was the first prize winner in a recent Taste of Home magazine recipe contest. Itmay look complicated but I promise it's not too difficult and is well worth the effort. I made this for a Christmas party last weekend and it was a huge hit!
Brownies:
8 oz. bittersweet chocolate chips
3/4 c. butter, cut into chunks
2 Tbsp. instant coffee granules
1 Tbsp. hot water
4 eggs
1 1/2 c. sugar
2 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. salt
1 c. chopped walnuts
Topping:
1 pkg. (8 oz.) cream cheese, softened
6 Tbsp. butter, softened
1 1/2 c. confectioners' sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
Glaze:
4 tsp. instant coffee granules
1 Tbsp. hot water
5 oz. bittersweet chocolate chips
2 Tbsp. butter
1/2 c. heavy whipping cream
1. In a microwave or double boiler, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture, and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.
2. Transfer to a greased and floured 13x9 baking pan. Bake at 350 degrees for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely on a wire rack.
3. In a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon, and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.
4. Dissolve coffee granules in hot water. In a microwave or double boiler, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture [note: you may find the coffee mixture too strong, so try stirring it in a little at a time and taste as you go]. Spread over cream cheese layer. Let stand until set.
Refrigerate leftovers. Yields: 24 brownies.
Recipe adapted from Taste of Home October 2011.
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