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Espresso Brownies
Espresso Brownies

Espresso Brownies

2 Hr(s) 40 Min(s)
15 Min(s) Prep
2 Hr(s) 25 Min(s) Cook
Strong-brewed espresso roast coffee and bittersweet chocolate lend extraordinary richness to these crowd-pleasing brownies.
What You Need
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32 servings
Original recipe yields 32 servings
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 egg s
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
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Let's Make It
1
Heat oven to 350°F.
2
Spray 13x9-inch pan with cooking spray. Dust with flour.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 100mg
4%
Total Carbohydrates 22g
8%
Dietary Fibers 1g
4%
Sugars 17g
34%
Protein 3g
6%
Vitamin A
6%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
32 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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