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“This recipe is for all you coffee lovers out there! A light frosting of coffee cream cheese on dark, moist bars mimics the cream on a cup of espresso. If you can't find instant espresso, regular instant coffee will do. This recipe comes from HOMEMAKER'S magazine.”
READY IN:
35mins
YIELD:
15 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve espresso powder in water; set aside.
  2. In mixing bowl, cream together butter and sugar.
  3. Add eggs, espresso mixture and vanilla; beat just until blended.
  4. Sift together flour and cocoa; stir.
  5. Spread batter in greased 9-inch square baking pan.
  6. Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
  7. FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
  8. Gradually beat in enough icing sugar to give spreading consistency.
  9. Spread over cooled base.
  10. Dust top lightly with cocoa through a small sieve.
  11. (May be wrapped airtight and stored up to 1 day or frozen).
  12. Cut into bars.

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