| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cookies &, Bars |
24 |
Servings |
INGREDIENTS
|
|
Batter |
| 1/2 |
c |
Flour |
| 1/3 |
c |
Unsweetened cocoa powder |
| 2 |
tb |
Powdered instant espresso plus |
| 2 |
ts |
Powdered instant espresso plus |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Unsalted butter; cut into pieces |
| 1 |
c |
Brown sugar; packed |
| 1 |
ts |
Vanilla |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Pecans or walnuts; chopped |
| 1/4 |
c |
Unsalted butter |
| 3/4 |
c |
Semisweet chocolate chips |
| 1/3 |
c |
Milk |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Confectioners' sugar |
INSTRUCTIONS
FROSTING
Heat oven to 350. Lightly grease a 13" x 9" baking pan.
Mix flour, cocoa powder, espresso powder, baking powder and salt.
Heat butter in a medium saucepan over low heat until melted. Remove from
heat. Stir in brown sugar and vanilla with a wooden spoon. Add eggs, one
at a time, beating well after each.
Stir in flour mixture and nuts until blended. Spread batter evenly in the
prepared pan. Bake for 20 to 25 minutes or until edges pull away from the
sides of the pan. Cool on a wire rack.
For frosting: Melt butter and chocolate chips in a small saucepan over low
heat (or microwave in a bowl on high for 1 to 1 1/2 minutes, stirring every
30 seconds.) Stir in milk, vanilla and confectioners' sugar until smooth.
Refrigerate until cold, about 45 minutes. When cold, beat with a whisk
until pale and stiff. Spread frosting on cooled bars. Let set about 1
hour before cutting bars.
Recipe By : Laura Hunter
Posted to FOODWINE Digest 22 October 96
Date: Wed, 23 Oct 1996 10:00:42 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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