Makes sixteen to twenty

These delectable, absolutely sinful creations are an adult treat.  Between the sugar, chocolate and caffeine, they are probably not the best thing to be distributing to children if you wish to have a tranquil and enjoyable holiday season.  Since so many people seem to have trouble with brownies, no matter what recipe they use, I suggest that a beginning baker start with a mix.  The mix I have found to be the most successful is made by Ghirardelli.

1 box brownie mix

2 tablespoons pulverized dark roast coffee *

Cold strong coffee

Follow the directions on the box, adding the two tablespoons of pulverized coffee and substituting cold coffee for the water.  When the brownies are done allow to cool completely in the pan. 

Frosting:

Buttercream frosting

2 tablespoons powdered bakers chocolate

1 tablespoon pulverized dark roast coffee

Cold dark roast coffee

Chocolate covered espresso beans

When cool, remove from the pan and frost the top. After spreading the frosting over the top, cut the brownies into sixteen to twenty small squares.  Top each square with a chocolate covered espresso bean and you now have Espresso Bars.

* Do not use instant coffee for this.  The flavor is just not the same.  To get pulverized coffee, buy your French, Italian, Viennese or Espresso roast beans in an establishment who’s coffee grinder has a setting for Turkish coffee.  This will produce a fine powder, which is perfect for this use.