Recipe information
Yield
Makes 24
Ingredients
Brownies
6 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
4 teaspoons instant espresso powder
4 eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
Topping
6 ounces cream cheese, room temperature
1 tablespoon whipping cream
1 1/2 teaspoons vanilla extract
6 tablespoons sifted powdered sugar
1 1/3 cups chopped Almond Roca or Heath Bars (about 7 ounces)
Preparation
For brownies:
Step 1
Preheat oven to 350°F. Butter and flour 13 1/2x8 1/2-inch baking dish. Melt chocolate and butter with espresso powder in top of double boiler over simmering water; stir until smooth. Cool slightly.
Step 2
Whisk eggs in large bowl to blend. Gradually whisk in sugar. Add vanilla and salt. Whisk in melted choclate. Add flour and stir until just blended. Spread batter in prepared dish. Bake until tester inserted in center comes out with a few moist crumbs, about 30 minutes. Cool brownies completely in pan on rack. (Can be prepared 8 hours ahead. Cover tightly.)
For topping:
Step 3
Blend cream cheese, cream and vanilla in processor until smooth. Mix in sugar.
Step 4
Spread topping over brownies. Sprinkle with Almond Roca. (Can be prepared 2 hours ahead.)
