I bought a Williams & Sonoma baking book the other week so that I could sort of bake my way through it and blog about my experience. Yesterday I made my first dessert: Chocolate Espresso Bars.
Right away when I saw the title I knew I wanted to make them, but they didn’t turn out the way I was hoping they would! The end result was very tasty – but they aren’t brownie-type desserts like I thought they were. The title was Chocolate Espresso BITES, which is exactly what they are. BITES. I can only handle a small 1″x1″ square at a time. This is a great treat to bring to a dinner party or shower – not a great treat to just have around your house.
Here is how I made them : (NOTE: I tried taking more pictures but they didn’t all turn out so I’m using what I have)
Gather all your ingredients: Flour, baking powder, unsweetened cocoa, brown sugar, eggs, butter, heavy cream, espresso powder, vanilla extract, semi-sweet chocolate.
Another side note: I’ve enjoyed taking pictures while I blog recipes because it forces me to pull out all my ingredients first. This way everything is ready and the whole process moves along quicker.
Sift together the flour, cocoa powder, espresso powder, baking powder, and salt in a bowl then set aside.
Then in a small saucepan, combine the butter and semisweet chocolate over low heat. Heat until totally melted and smooth. Remove from heat and set aside.
In a new bowl, beat eggs then mix in brown sugar. Stir in chocolate mixture then add the vanilla and then slowly add in the flour mixture.
Pour your batter into a greased 8×8 pan. Put the pan in your preheated 350* oven, then die because you just turned your oven on in the middle of an 80* day!! It only takes about 25 minutes to make, I think it took me exactly 25 minutes. Poke a toothpick in to make sure it’s done!
These look really yummy!!
While your pan is cooling a little – begin making the chocolate-espresso glaze.
This is a super easy glaze: warm up the heavy cream with the espresso powder until warm and bubbly. Then add the chocolate chips and a pinch of salt. Mix until smooth and glossy – then taste to make sure it’s yummy… and it was!
Then spread the glaze over the bars and Wa-Lah! You’ve got Chocolate Espresso Bites. Now, the book says to refrigerate the pan for about 30 min to cool and set the glaze, but I didn’t and just let it sit out on the counter.
The flavor of these bars is definitely only for people who like coffee – my brother would never like these in a million years! They’re very strong flavor – and I used regular espresso instead of decaf espresso. So don’t eat these too late at night!
Here’s the recipe:
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 3 T instant espresso powder
- 1/4 t. baking powder
- 1/4 t. salt
- 1/2 cup unsalted butter
- 2 oz semisweet chocolate, chips or coarsely chopped
- 2 large eggs
- 1 cup packed light brown sugar
- 1 t. pure vanilla extract
- 1/4 cup heavy cream
- 1 t. instant espresso powder
- 4 oz. semisweet chocolate, chopped
- pinch of salt
I hope you enjoy. This wasn’t my favorite recipe ever, but it was fun to try!