Best Espresso Shortbread Bars Recipes

Espresso Shortbread Bars image

Provided by BetterLate

Categories Bar Cookie

Time 50m

Yield 40 serving(s)

Number Of Ingredients 12

1/2 lb butter, unsalted, softened
9 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1 tablespoon instant espresso (or finely ground espresso beans)
4 tablespoons butter, unsalted, softened
1/3 cup brown sugar, packed
1 tablespoon instant espresso, strong-brewed (or instant)
1 tablespoon corn syrup
1/8 teaspoon salt
20 chocolate-covered coffee beans, halved (espresso beans)

Steps:

Preheat oven to 300. Line 9x13 baking pan with parchment paper.
For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale. Beat in vanilla and salt. In a small bowl, combine flour and espresso powder. Add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. Toss plastic.
Bake about 40 minutes or until very lightly browned and firm but not solid to the touch. Do not over cook. Cool pan on rack about 10 minutes.
Cut bars into 5 strips by 8 strips. (40 bars) Cool completely.
For the GLAZE: In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). Remove from heat. When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. Using a lightly oiled knife, score the glaze without dragging, along cuts. Press an espresso bean in the center of each bar. Cool slightly then separate bars and transfer to a plate.

Nutrition Facts : Calories 101.2, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 73.4, Carbohydrate 11.1, Fiber 0.2, Sugar 5.1, Protein 0.9

Espresso-Shortbread Brownie Bars image

Provided by @MakeItYours

Number Of Ingredients 16

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
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

Steps:

Preheat the oven to 350°. 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.
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.
Make Ahead The bars can be stored in an airtight container at room temperature for up to 5 days.