Espresso Chocolate Squares

Espresso Chocolate Squares

prep time

minutes
cook time

minute
servings
2
dozen

Ingredients





















Cooking Instructions

1

Heat oven to 350°F. Line a 9x13-inch baking pan with foil; butter bottom of foil.


2

Whisk together 1 1/4 cups flour, powdered sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.


3

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.


4

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.


For glaze:


1

Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.


Ingredients





















Cooking Instructions

1

Heat oven to 350°F. Line a 9x13-inch baking pan with foil; butter bottom of foil.


2

Whisk together 1 1/4 cups flour, powdered sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.


3

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.


4

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.


For glaze:


1

Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.


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