Skip to content

Triple Threat Chocolate Squares-Day 5 of 7 Days of Holiday Cookies And A Give Away!!

Triple Chocolate Threat

Triple Chocolate Threat

You will notice that so many of recipes contain chocolate, well, it’s because I am a shameless chocoholic.  I always try to include cookies in my gift boxes that do not have any chocolate in them but I always come back to my true love. The photo above is right from Abby’s book, I made these a while back, they were eaten before I could take a picture, I will be making them again next week when I start assembling my gift boxes,

I first saw this recipe when I received my copy of Abby Dodge’s new cookbook Mini Treats And Hand Held Sweets. In case you don’t know who Abby Dodge is, check out her website, she is a published cookbook author, brilliant founder of “Bake Together” and one of nicest people I have ever met. One look at the photo and I knew this was a recipe I needed to make immediately (and I did) These bite size squares contain some of my favorite ingredients, chocolate, cream cheese, coffee liquor (Kahlua), butter  and sugar. I was wowed with the results, they are moist and chocolatey, the filling has a slight tang from the cream cheese, I fell in love, instantly. Abby graciously gave me permission to post this recipe, thanks so much Abby!!

Because there is cream cheese in the filling I will not be able to send these through the mail to gift box recipients but everyone that I give to locally will have these luscious little bites in there boxes.

Now for the giveaway!!!  This is my first ever and I have a copy of Abby’s fantastic cookbook that I will send to one lucky person. All you have to do is comment on this post and a name will be randomly picked using random.org. Believe me when I say you will LOVE this cookbook.  I certainly do. I will announce the winner on December 14th.  Residents of USA only.  Shipping rates for a book were really expensive. I really wanted to include those outside the US.

IMG_0228

Triple Threat Chocolate Squares

For the filling:

8 oz cream cheese softened

4 oz bitersweet chocolate melted

1 yolk from a large egg at room temperature

2 tbs brewed coffee, coffee liquor or water at room temperature

1/2 tsp pure vanilla extract

pinch of salt

Put cream cheese in medium bowl. Beat with electric mixer (hand held is fine for this job)until smooth, about 2 minutes. Add the melted chocolate, yolk, coffee, vanilla and salt. Beat just until blended.

For the brownie layers:

1 1/2 cups (6 oz) unbleached all purpose flour

1/2 cup (1 1/2 oz) unsweetened natural cocoa powder, sifted if lumpy.

1/4 tsp baking powder

1/2 tsp table salt

16 tbs (8 oz) unsalted butter, softened

1 3/4 cup (12 oz) granulated sugar

3 large eggs at room temperature

1 1/2 tsp pure vanilla extract

Position an oven rack in the center of the oven, and heat the oven to 350 degrees F. Line a 9×13″  baking pan (I like the straight sided kind) with foil, leaving about a 1 inch overhang on two sides. Lightly grease the bottom and sides of the foil.

Whisk the flour,cocoa powder, baking powder and salt in a medium bowl until well blended and no lumps remain. Put the butter and sugar in a large bowl. Beat with an electric mixer with a paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one a time beating until just blended between additions. Add the vanilla with the last egg. Add the flour mixture to the sugar mixture and mix on low speed until a soft dough forms, about 1 minute. Divide the dough in half (each half weights 1 pound but eyeballing it is fine).

Scrape one half of the dough into the prepared pan and using an offset spatula spread evenly. Drop spoonfulls of the filling evenly over the batter and spread evenly. If the filling is still soft, pop the pan in the freezer for a few minutes until it’s firmer, this will make it easier to spread the top layer. Drop small chunks of the remaining dough evenly over the filling and carefully spread evenly. Bake until a toothpick inserted into the center comes out almost clean (a few crumbs sticking is good) 27-29 minutes. Move the pan to wire rack and let cool completely.

For the glaze:

5 oz bittersweet chocolate, chopped

4 tbs (2 oz) unsalted butter, cut into 3 pieces

1/2 cup (2 1/2 oz) pistachios lightly toasted and chopped (Optional)

Melt the chocolate and butter in the microwave or in a small bowl over a pot of simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside. Scrape the glaze on top of the brownie and using an offset spatula spread evenly. Sprinkle pistachios if using. Slide the baking pan into the refrigerator until the glaze is set, about 20 minutes.

Use the foil handles to lift the entire brownie from the pan onto a cutting board. Carefully peel or tear away the foil and toss it out. Using a ruler as a guide(or by eye) and a large knife, cut crosswise into 6 equal strips, then cut each strip into 9 peices. Cover and stow in the refrigerator for up to 3 days. Serve slightly chilled.

NOTE: These bars can be prepared and baked  then covered and frozen for up to 1 month before glazing and serving. Thaw in the refrigerator overnight before proceeding with the recipe.

17 Comments Post a comment
  1. Nothing wrong with too much chocolate my friend 😀
    These squares sound AWESOME!

    Cheers
    Choc Chip Uru

    December 5, 2012
  2. Thanks so much, they are phenomenal!! You are so right, nothing wrong with too much chocolate!

    December 5, 2012
  3. Omg those look heavenly!! I agree with you too, I’m a chocoholic in the worst…or best way! I love the cover of that book too…so gorgeous!

    December 5, 2012
    • They are totally heavenly, gooey and chocolatey, so delicious. Abby really is amazing.

      December 5, 2012
  4. These look phenomenal! And I love all of Abby’s recipes that I’ve tried so far in her Bake Together series. I would love to meet her some day, but for now I’ll settle for meeting her recipes 🙂

    December 5, 2012
    • Thanks Suzanne, yes love Abby and her recipes are amazing. I have so enjoyed bake together and can’t wait to bake my way through her book.

      December 5, 2012
  5. I like that they have the pistachios on top. I love the kahlua in the recipe too. This sweet tooth thing is really going to get me in trouble…lol! These look so tempting 🙂

    December 5, 2012
    • Oh they are wonderful, I am going to be making them again next week, I can’t wait. Thanks so much!

      December 5, 2012
  6. These look really delicious!

    December 6, 2012
  7. petit4chocolatier #

    These look delicious! I love a brownie that is gooey!! Yummy 🙂

    December 6, 2012
    • These are gooey alright, rich and decadent. Thank you so much Judy.

      December 6, 2012
  8. OMG these look soooo good. I’m on a brownie kick at the moment and I’m defintely going to try these babies…

    December 7, 2012
  9. Thank you so much, I will post more photo’s of the pugs. Happy Holidays!

    December 19, 2012

Trackbacks & Pingbacks

  1. Éclairs | Foodie Baker
  2. Éclairs and an Award

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: