Espresso Cream Filled Brownie Sandwiches

Rich and fudgy mocha brownies filled with espresso cream cheese frosting--yummy! Sounds worth the time and effort! There is also a variation for a white chocolate espresso filling at the end of the recipe.

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• Brownies

• 5  ounces  swiss dark chocolate, chopped
• 1⁄2 cup butter
• 2  large eggs, at room temperature
• 1⁄8 teaspoon salt
• 3⁄4 cup sugar
• 1  teaspoon  espresso granules
• 1  teaspoon vanilla extract
• 3⁄4 cup flour

• Filling

• 1⁄2 teaspoon hot water
• 1⁄4 teaspoon vanilla extract
• 3⁄4 teaspoon  espresso granules
• 6  ounces cream cheese, softened
• 1  tablespoon butter, softened
• 1⁄2 cup  sifted powdered sugar

Directions

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