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Dairy
Medium
50 Minutes
Diets 
These are a fudgy, chewy, chocolate-and-coffee fix all in one bite. Yum!!! Yields 16 brownies
5 ounces (140 grams) Elite Milk Chocolate or other quality milk chocolate
1/2 cup (1 stick) butter
2 eggs
1 and 1/2 teaspoons Gefen Vanilla Extract
1 and 1/4 cups sugar
1/2 teaspoon Haddar Kosher Salt
3/4 cup flour
12 tablespoons cream cheese, room temperature (unwhipped)
6 tablespoons butter, room temperature
1 and 3/4 cups confectioners’ sugar
1/3 cup Gefen Cocoa Powder
1/4 teaspoon salt
1 teaspoon coffee granules
1 tablespoon brewed coffee (warm)
1/2 teaspoon Gefen Vanilla Extract
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease an eight-inch (20-centimeter) square pan.
Melt chocolate and butter over low heat in a small saucepan. Stir occasionally. When the mixture is smooth, remove from heat and set aside.
Beat eggs and vanilla in a medium bowl. Add the melted chocolate mixture and whisk to combine (mixture will thicken). Add the remaining ingredients and stir with a spatula or a wooden spoon.
Pour the batter into the prepared baking pan. Smooth the top and bake for about 20-25 minutes, until set.
Beat cream cheese and butter for two to three minutes, scraping down the sides of the bowl occasionally.
Sift cocoa, sugar, and salt into the creamed mixture.
Combine coffee granules with brewed coffee and vanilla and add to the bowl. Beat until combined and smooth.
Spread over cooled brownies, or decorate using a pastry bag.
Photography: Moishe Wulliger Food Styling: Renee Muller
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