Espresso Brownies

Mmmm, chocolate and coffee make an elegant dessert square. You could top
squares with a chocolate covered expresso bean instead of the chocolate
drizzle.

Brownies:
3/4 cup butter
6 squares semi-sweet chocolate
1 tablespoon instant coffee powder
3/4 cup flour
1/2 teaspoon baking powder
2 eggs
3/4 cup brown sugar
1/3 cup coarsely chopped pecans

Topping:
12 oz cream cheese, softened
1 cup icing (confectioners) sugar
2 tablespoons instant coffee powder
1 tablespoon coffee liqueur
2 eggs
1 square semi-sweet chocolate
1 teaspoon butter

Brownies:
Melt butter and chocolate together. Stir in coffee and set aside to cool.
In a small bowl mix flour and baking powder together. In a large mixing bowl,
beat the eggs and sugar together until light.Stir in the flour mixture, and
the cooled chocolate mixture. Fold in pecans. Pour into a greased 9 x 13 inch
pan. Chill for 10 minutes.
In a large bowl, combine cream cheese, icing sugar, coffee powder, coffee
liqueur and eggs. Beat at low speed with electric mixer until smooth. Pour
over brownie layer. Bake at 325 F for 30 minutes, until the cream cheese layer
is set. Cool. Melt chocolate and butter together. Drizzle over top of the
cake. Chill and cut in squares. Store in refrigerator.

Jenn B aka Mom2Sam and Tiny

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