Espresso Cream Filled Brownie Sandwiches

• 5 ounces swiss dark chocolate, chopped
• 12 cup butter
• 2 large eggs, at room temperature
• 18 teaspoon salt
• 34 cup sugar
• 1 teaspoon espresso granules
• 1 teaspoon vanilla extract
• 34 cup flour
• 12 teaspoon hot water
• 14 teaspoon vanilla extract
• 34 teaspoon espresso granules
• 6 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 12 cup sifted powdered sugar

1. Brownies: Preheat oven to 350*F. Lightly grease a 9" square baking pan; line with foil so that it extends 2" beyond 2 opposite sides of the pan.
2. Fold overhanging edges down along the outside of the pan; butter the inside of the pan.
3. Melt the chocolate and butter together over very low heat, stirring until smooth.
4. Remove pan from heat; cool to room temperature.
5. In a large bowl, using an electric mixer on high speed, beat the eggs and salt until foamy.
6. Gradually add the sugar, beatin 3-4 minutes, or until thick.
7. In a small cup, stir together the espresso and vanilla until dissolved; add to egg mixture.
8. Beat in the melted chocolate until blended.
9. Using a wooden spoon, stir in the flour just until blended.
10. Scrape batter into the prepared pan; smooth top.
11. Bake 30-35 minutes, or until a toothpick tests done.
12. Cool completely on a wire rack.
13. Lift the brownie square out of the pan by the foil handles, invert, peel off foil, and invert again.
14. Cut into 16 bars.
15. Make the filling: In a small cup, stir together the hot water, vanilla, and espresso granules until dissolved.
16. In a bowl, using a fork, beat the cream cheese and butter until smooth.
17. Blend in the espresso mixture.
18. Gradually blend in the powdered sugar.
19. Cover and chill for 1 hour, until firm enough to spread.
20. To assemble, cut each brownie in half horizontally.
21. Top the bottom layer of each brownie with about 1 tablespoons of filling; top with remaining brownie halves.
22. Chill for 15 minutes to set filling.
23. Store airtight in refrigerator; bring to room temperature about 5-10 minutes before serving.
24. **White Chocolate Espresso Filling: Melt 3 oz.
25. white chocolate over very low heat, stirring until smooth.
26. Remove pan from heat and stir in 6 oz.
27. softened cream cheese.
28. In a small cup, dissolve 1 teaspoons espresso granules in 1/2 teaspoons hot water and 1/4 teaspoons vanilla extract; stir into the cream cheese mixture.
29. Cover and chill 1 hour, until firm enough to spread.
30. Fill brownies as described.
31. **.

chocolate, butter, eggs, salt, sugar, espresso granules, vanilla, flour, water, vanilla, espresso granules, cream cheese, butter, powdered sugar

Taken from www.food.com/recipe/espresso-cream-filled-brownie-sandwiches-174687 (may not work)