Chocolate Glazed Mocha Wedges
Semi-sweet chocolate tinged with a hint of espresso powder makes this the perfect cookie for chocolate lovers.
20 min.prep time
1/2 cup firmly packed brown sugar
2 (1-ounce) squares semi-sweet baking chocolate, melted
1 teaspoon instant espresso powder*
1 1/4 cups all-purpose flour
3 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon shortening
Heat oven to 350°F. Combine butter and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 ounces melted chocolate and espresso powder; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed.
Pat mixture evenly into ungreased 9-inch tart pan with removable bottom. Bake for 23 to 25 minutes or until set. Cool 10 minutes. Remove sides of tart pan. Cool completely. Cut into wedges.
Melt 3 ounces chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle over cooled wedges. Let stand 10 minutes to set..
*Substitute instant coffee granules.
Substitute an 8 or 9-inch square baking pan for the 9-inch tart pan. Line pan with aluminum foil, extending foil over edges. Bake for 23 to 25 minutes or until set. Cool 10 minutes. Lift bars out of pan using foil. Cut into bars; drizzle with glaze as directed.