1 1/4 cups semisweet chocolate chips 1/2 cup butter 1 tsp. instant coffee granules 2 Tbs. hot water 2 eggs 3/4 c brown sugar packed 3/4 c GF flour mix 1/2 tsp baking powder 1 tsp Xanthan Gum
FILLING: 1 Tbs. instant coffee granules 1 Tbs. hot water 1 pkg (8 oz) cream cheese, softened 1/3 cup confectioners' sugar 1 c (6 oz) semisweet chocolate chips, melted
GLAZE: (optional) 1/4 cup semisweet chocolate chips 1 tsp shortening.
In a saucepan or microwave safe bowl, melt chips and butter. Stir until smooth; cool for 5 full minutes. Dissolve coffee granules in hot water; set aside. In a mixing bowl combine eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee. Combine dry ingredients and whisk to mix. Gradually add to the chocolate mixture. Pour mix into a greased 9 inch square pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out with only moist crumbs. Cool completely on a wire rack. Dissolve coffee granules in water; set aside. In a mixing bowl, beat cream cheese until soft and smooth. Beat in confectioner's sugar, melted chocolate and coffee. Spread over the cooled brownies. For glaze, melt the chips and shortening, stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting. (you could sprinkle with chopped nuts for decoration.)
