CARRIE'S COOKBOOK - Espresso Brownie Bars

ESPRESSO BROWNIE BARS

BROWNIE:
1 T instant coffee granules
2 squares semi-sweet chocolate
1/2 cup butter
2 eggs
1 egg separated
1 1/4 cup brown sugar
3/4 cup all purpose flour
3 squares unsweetened chocolate
1/4 tsp baking powder
1/3 cup coarsely chopped pecans
TOPPING:
1 1/2 (8oz) pkgs cream cheese
1 cup icing sugar
2 T instant coffee granules
1 T coffee liqueur
1 egg

BROWNIE: Melt instant coffee, chocolates & butter over hot water; cool. Beat two whole eggs, 1 egg yolk and sugar on highest speed of electric mixer for five minutes. Fold in chocolate mixture and combined flour and baking powder. Reserve 1/4 cup brownie batter. Stir pecans into remaining batter. Pour into greased and floured 13x9" pan; chill for 15 minutes. TOPPING: Combine cream chees and icing sugar. Blend until smooth. Add remaining ingredients and beat on lowest speed of electric mixer until well blended. Spread over batter in pan. Pipe remaining brownie batter in lines approximately 1" apart horizontally down length of pan. Using a toothpick, start from bottom corner of pan and draw it back and forth at 1" intervals vertically to create a "feather" effect. Bake at 325��F for 30 minutes or until cream cheese mixture is set. Cool. Chill. Cut into squares with knife dipped into hot water.