Toffee brownies

Yield: 1 servings

Measure Ingredient
6 ounces Unsweetened chocolate; chopped
¾ cup Unsalted butter; (1 1/2 sticks)
4 teaspoons Instant espresso powder
4 \N Eggs
2 cups Sugar
1½ teaspoon Vanilla extract
¼ teaspoon Salt
1 cup All purpose flour
6 ounces Cream cheese; room temperature
1 tablespoon Whipping cream
1½ teaspoon Vanilla extract
6 tablespoons Sifted powdered sugar
1⅓ cup Chopped Almond Roca or Heath Bars; (about 7 ounces)



For brownies:

Preheat oven to 350F. Butter and flour 13 1/2x8½-inch baking dish. Melt chocolate and butter with espresso powder in top of double boiler over simmering water; stir until smooth. Cool slightly.

Whisk eggs in large bowl to blend. Gradually whisk in sugar. Add vanilla and salt. Whisk in melted choclate. Add flour and stir until just blended.

Spread batter in prepared dish. Bake until tester inserted in center comes out with a few moist crumbs, about 30 minutes. Cool brownies completely in pan on rack. (Can be prepared 8 hours ahead. Cover tightly.) For topping:

Blend cream cheese, cream and vanilla in processor until smooth. Mix in sugar.

Spread topping over brownies. Sprinkle with Almond Roca. (Can be prepared 2 hours ahead.)

Makes 24.

Bon Appetit June 1990

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