Recipes

Heat all glaze ingredients in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until chocolate and butter are melted and glaze is smooth.

Remove from heat and cool glaze to room temperature, stirring occasionally, about 20 minutes.

Pour glaze over cream cheese mixture, then spread evenly, and chill brownies until cold, about 3 hours.

Cut into 40 bars and remove from pan while still cold.

Serve cold or at room temperature.

I place chocolate covered espresso bean on each piece.