Espresso Chocolate Squares

  • Yield: 2


1 1/4cups all-purpose flour
3/4cup confectioners' sugar
1/4cup unsweetened cocoa powder
3/4cup (1 1/2 sticks) butter, chilled and cut into pieces
1/2cup miniature semisweet chocolate chips
1/4cup heavy cream
1tablespoon instant espresso coffee powder
2 (8-ounces) packages cream cheese, softened
1/4cup (1/2 stick) butter, softened
3/4cup sugar
1tablespoon all-purpose flour
1/4teaspoon ground allspice
2 eggs
6tablespoons miniature semisweet chocolate chips
1tablespoon heavy cream
1/2tablespoon butter
1/4teaspoon instant espresso coffee powder


  1. Preheat oven to 350F. Line a 13 x 9-inch baking pan with foil; butter bottom of foil.
  2. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
  3. Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.
  4. Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.
  5. Glaze: Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.

Recipe courtesy of the Wisconsin Milk Marketing Board