Espresso-Shortbread Brownie Bars
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
5 mins
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Total Time
1 hr 15 mins
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Servings
24
Espresso-Shortbread Brownie Bars
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Chocolate and coffee boost these shortbread bars for a delectable treat.
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Ingredients
Crust
- 10 tablespoons unsalted butter softened
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon espresso powder
- ½ teaspoon kosher salt
Brownie layer
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 14 tablespoons unsalted butter
- 4 ounces unsweetened chocolate chopped
- 2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 3 large eggs
Instructions
- Make the shortbread crust: Preheat the oven to 350°F. In a food processor, combine the butter with the flour, sugar, ground espresso and salt; pulse until coarse crumbs form. Press the crumbs into a 9-by-13-inch metal baking pan to form a crust; prick all over with a fork. Freeze for 5 minutes, until firm. Bake in the lower third of the oven for 30 minutes, until the crust is lightly browned and cooked through.
- Meanwhile, Prepare the brownie layer: In a medium bowl, whisk the flour with the cocoa, salt and baking powder. In a large saucepan, melt the butter with the chocolate over low heat.
- Remove the saucepan from the heat and stir in the sugar and vanilla, then stir in the eggs. Add the dry ingredients and stir until the brownie batter is smooth.
- Pour the brownie batter over the shortbread crust, smoothing the surface. Bake for 30 minutes, until the brownie top is dry and lightly cracked around the edges; the center will still be a bit soft.
- Let cool completely before cutting into bars.
Notes
- The bars can be stored in an airtight container at room temperature for up to 5 days.
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