Thursday, January 22, 2015

Ovaltine Espresso Bars

I'm always in search of Bar Cookie recipes. This is not original and I can't remember where I got it. I like the combination of Chocolate and Coffee. I only use Medaglia d'Oro espresso coffee powder for any recipe using espresso. I use the powder or I make the espresso coffee and use it. Ovaltine was created in Europe so all of my followers around the world should be able to find it.

Ovaltine Espresso Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish

Crust ingredients:
2/3 C Butter, room temperature
2/3 C Brown Sugar
1 1/4 C Flour

Brownie ingredients:
3 Eggs, beaten
1/3 C Granulated Sugar
2 tsp Vanilla
1 1/2 C flaked, sweetened Coconut
1/2 C Ovaltine
1/4 C Flour
1 1/2 tsp Medaglia d'Oro instant espresso coffee powder
1/4 tsp Baking Powder
1/4 tsp Salt

Icing ingredients:
2 C sifted Confectioner's Sugar
4 TBS Ovaltine
2 TBS Vanilla
1/2 tsp Medaglia d'Oro
1 1/2 - 2 TBS Boiling Water

Crust preparation:
In a Stand Mixer with a paddle attachment:
Brown Sugar
Beat to combine until crumbly.
Press into the pan
Bake 15 minutes.

Brownie preparation:
In a mixing bowl with an electric hand mixer:
Granulated Sugar
Beat just until combined

Fold in, by hand:
Medaglia d'Oro
Baking Powder
Mix just until combined.

Spread the Brownie mixture over the Crust.
Bake an additional 15 - 20 minutes.
Remove to a rack and cool completely.

Icing preparation:
In a mixing bowl:
Confectioner's Sugar
Medaglia d'Oro
1 1/2 TBS Boiling Water
Stir by hand until smooth and spreadable.

Ice the cooled Brownie.
Allow to sit at room temperature for 2 hours before cutting into squares.

Peace in the Kitchen!

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