Espresso Brownie Bars

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Difficulty: easy

Ingredients

3 ounces (3 squares) unsweetened chocolate
2 ounces (2 squares) semisweet chocolate
1/2 cup butter or shortening, butter flavored
2 eggs
1 egg yolk
1 1/4 cup brown sugar, firmly packed
3/4 cup flour
1/4 teaspoon baking powder
1/3 cup pecans, toasted and coarsely chopped

Cream cheese topping:

12 ounces cream cheese
1 cup confectioner's sugar, sifted
2 tablespoons instant coffee
1 tablespoon coffee liqueur
1 egg
1 egg white
1 ounce (1 square) semisweet chocolate
1 teaspoon vegetable oil

Directions

For brownies, melt chocolate squares and shortening in double boiler; cool. Beat 2 eggs, 1 egg yolk and sugar on highest speed of electric mixer for 5 minutes. Fold in chocolate mixture and remaining ingredients. Pour into greased and floured 9- by 13-inch pan; chill for 30 minutes.

For the topping, combine cream cheese, confectioner's sugar, instant coffee, liqueur, whole egg and the remaining egg white. Beat at lowest speed of electric mixer until well blended. Spread over batter in pan.

Melt chocolate square and oil; cool to room temperature.

Pipe chocolate, using a pastry bag or plastic bag with a hole cut in corner, in lines, 3/4 inch apart horizontally down length of pan. Using toothpick, start from bottom corner of pan and draw it back and forth at 1/2-inch intervals vertically to create feather effect.

Bake in preheated 325F oven for 30 minutes or until cream cheese mixture is set. Cool. Cut into bars or squares. Store leftover bars in refrigerator.