Brownie Bars
A layer of icing underneath a layer of ganache make these completely decadent.
Ingredients:
Brownie Layer
- ¾ cup unsalted butter, softened, almost melted
- 1 cup white sugar
- ½ cup brown sugar
- ¾ teaspoon vanilla
- ¾ teaspoon coffee liqueur
- 3 large eggs
- ¾ cup unsifted all-purpose flour
- ½ cup cocoa
- ½ teaspoon baking powder
- ½ teaspoon salt
Icing Layer
- 2 cups icing (confectioner’s) sugar
- ½ cup custard powder
- 2 tablespoons unsalted butter, softened
- 2 tablespoons skim milk (or more if needed)
- ½ teaspoon vanilla (or any flavour you want)
Chocolate Layer
- 4 ounces unsweetened chocolate
- 1 tablespoon unsalted butter
Brownie Layer
- Preheat oven to 350F. Line an 8″ x 8″ pan with parchment paper. Butter pan.
- Cream butter, sugar, vanilla and coffee liqueur until light and fluffy. Add eggs one at a time, mixing well in between each addition.
- Sift together flour, cocoa, baking powder and salt. Gradually add to egg mixture and mix well.
- Spread in prepared pan and bake for 40 – 45 minutes or until brownie begins to pull away from edges of pan. Allow to cool completely.
Icing Layer
- Whip confectioner’s sugar and custard powder with butter, milk and vanilla. Add more milk if necessary to mix but do not make the icing thin. Icing for brownie bars should be stiff so the ganache layer won’t leak through.
- Spread icing on top of brownies in an even layer with an offset spatula. Keep in fridge while you make the ganache layer.
Ganache Layer
- Melt chocolate and butter in pan over medium-low heat. Allow to cool for about 10 minutes.
- Pour over icing layer and smooth with an off-set spatula. Put brownie bars into fridge until ganache solidifies. Serve cold from fridge.