Friday, September 3, 2010

Espresso Shortbread Brownie Bars

I finally made the espresso shortbread brownie bars that I blogged about earlier this week and I have to say that they are easy to make and delicious.  I found these on My Baking Addiction and if you like to cook or bake, you need to check out this site!  Here are some pictures of the finished product:

All I'm gonna say is that I've had 4 - yes four - of them today.  Any bets on what time I'll be sleeping tonight? 

Espresso Shortbread Brownie Bars
from Food & Wine Magazine; May 2010
and My Baking Addiction


Shortbread Crust
1 stick plus 2 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon finely ground espresso beans (I used espresso powder)
1/2 teaspoon kosher salt

Brownie Topping
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 stick plus 6 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped
2 cups sugar
1 tablespoon pure vanilla extract
3 large eggs


1. Make the Shortbread Crust: Preheat the oven to 350°. In a food processor (I used my mixer), 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.

2. Meanwhile, Prepare the Brownie Topping: 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.

3. 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.

4. 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.

5. Let cool completely before cutting into bars.

Make Ahead:  The bars can be stored in an airtight container at room temperature for up to 5 days.

I haven't joined Colleen's recipe swap for a while, so if you have time, please join me and lets see what yummy recipes everyone has posted about this week.

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Well, it always seems like Labor Day weekend is the official end of summer.  The family talked about what we wanted to do this weekend and there are so many different things to choose from, which will hopefully lead to a good (and possibly long) post next week.  What about your family - any special plans for the weekend?  Whatever you do have fun and be safe.

1 comment:

Colleen/And Baby Makes Five said...

Wow ... those look and sound sinfully good!

So glad to "see" you again. And thanks for linking up this week. Try the muffins. They're so good ... and just a little different.

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