These brownie-like dessert bars have a cream cheese topping and a chocolate glaze.
In a small bowl, dissolve espresso powder in boiling water; set aside. In a large saucepan, melt butter and bittersweet chocolate over low heat, stirring constantly. Remove from heat; cool.
Meanwhile, line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. In a small bowl, combine flour, baking soda and salt; set aside.
Stir sugar into cooled chocolate mixture in saucepan; add espresso mixture. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. Add flour mixture to chocolate mixture; stir just until combined. Stir in nuts. Spread batter evenly in prepared pan.
Bake in a 350 degrees F oven for 25 to 30 minutes or until top appears set and dry. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Spread the Brownie Glaze evenly over frosting. Cover and chill for at least 2 hours or until glaze is set.
Before serving, use foil to lift brownies out of pan. Cut into bars. Let stand at room temperature for 20 minutes. If you like, garnish with chocolate-covered coffee beans.
Makes 48 bars.
In a medium bowl beat together cream cheese, butter or margarine, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.
In a medium saucepan, combine bittersweet chocolate, butter, whipping cream and instant espresso powder or instant coffee crystals. Cook and stir over low heat until melted and smooth. Remove from heat; cool for 30 minutes.