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Desserts

Espresso Brownies

photo by:kraft
Strong-brewed espresso roast coffee and bittersweet chocolate lend extraordinary richness to these crowd-pleasing brownies.
time
prep:
15 min
total:
2 hr 40 min
servings
total:
32 servings

What You Need

2
pkg.  (4 oz. each) BAKER'S Bittersweet Chocolate
3/4
cup  butter, cut into pieces
1
Tbsp.  strong-brewed MAXWELL HOUSE Italian Espresso Roast Coffee
1-1/2
cups  granulated sugar
3
tsp.  vanilla, divided
4
 eggs
1
cup  flour
1
cup  PLANTERS Walnuts, chopped
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
6
Tbsp.  butter, softened
1-1/2
cups  powdered sugar
1
tsp.  ground cinnamon

Make It

HEAT oven to 350°F.

SPRAY 13x9-inch pan with cooking spray. Dust with flour.

MICROWAVE chocolate, 3/4 cup butter and espresso in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar and 2 tsp. vanilla; mix well. Add eggs, 1 at a time, beating well after each until batter is smooth. Stir in flour until combined. Stir in nuts. Spread evenly in prepared pan.

BAKE 22 to 27 min. or until top is firm and toothpick inserted in center comes out with fudgy crumbs. Cool completely in pan on rack.

BEAT Neufchatel and 6 Tbsp. butter with mixer until light and fluffy. Add powdered sugar; mix well. Blend in remaining vanilla and cinnamon. Spread over cooled brownie layer. Refrigerate 1 hour or until firm.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Special Extra
Line pan with foil, with ends of foil extending over sides. Spray foil with cooking spray. Use foil handle to lift brownies from pan before cutting to serve.
Make the chocolate glaze
Microwave 6 oz. BAKER’S Bittersweet Chocolate, 2 Tbsp. butter, 1/2 cup whipping cream and 1 Tbsp. strong brewed MAXWELL HOUSE Italian Espresso Roast Coffee in large microwaveable bowl on HIGH 1 to 2 min. until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted and glaze is smooth. Cool 20 min. or until room temperature, stirring occasionally. Pour glaze over frosting, then spread evenly. Refrigerate brownies 3 hours or until chilled.
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