Bottom Layer
- 3/4 cup butter
- 6 squares semi sweet chocolate
- 1 tbsp. instant coffee granules
- 2 eggs
- 3/4 cup brown sugar, packed
- 3/4 cup all purpose flour
- 1⁄2 tsp. baking powder
Middle Layer
- 1 – 250 gm pkg cream cheese, softened
- 1⁄2 cup white sugar
- 2 eggs
- 2 tbsp. all purpose flour
- 2 tbsp. strong brewed coffee, cold, or Kahlua liqueur
Top Layer
- 2 cups sour cream
- 4 tbsp. white sugar
Bottom Layer: Melt butter and chocolate together in large saucepan until smooth. Stir in instant coffee granules. Cool. Add eggs and brown sugar. Mix well. Add flour and baking powder and mix until smooth. Spread in a greased 9″ x 13″ baking dish. Refrigerate for 10
minutes.
Middle Layer: Cream together cream cheese, sugar and eggs until smooth. Gradually add flour and coffee or Kahlua, beating until creamy. Spread over bottom layer and bake at 350F for 20 – 25 minutes or until set.
Top Layer: Combine sour cream and sugar. Carefully spread over middle layer. Return to oven and bake for 10 minutes longer. Cool completely and cut into small squares. Store in refrigerator or freeze.
