Yield: 25 servings
|1||Stick butter or margarine|
|(plus 2 tbs); cut-up and softened|
|3 tablespoons||Brown sugar|
|1½ teaspoon||Vanilla extract|
|½ cup||Heavy cream|
|3 ounces||Bittersweet or semisweet chocolate; cut-up|
|1 teaspoon||Instant expresso powder|
|⅓ cup||Granulated sugar|
|1 cup||Walnuts; chopped|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:45 1. Preheat oven to 375 F. To prepare crust, in a food processor, combine flour, 1 stick butter, and brown sugar.
Process until blended. Add vanilla and process until dough clings together in a ball. Press evenly into bottom of an ungreased 8-inch square baking pan. Refrigerate while preparing topping. 2. In a medium saucepan, combine cream, chocolate, and remaining 2 Tbs butter. Heat over low heat, stirring occasionally, until chocolate melts and mixture is smooth. remove from heat; let cool slightly.
With wire whisk, beat in egg, expresso powder, granulated sugar, and cornstarch until well blended. Stir in walnuts. 3. Pour chocolate mixture over chilled crust. Bake 20 to 25 mins, or until set. Let cool in pan. Cut into 25 squares. Sift powdered sugar over top. Store in refrigerator.