Best Espresso Shortbread Brownie Bars Recipes

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ESPRESSO BROWNIES WITH MOCHA GANACHE



Espresso Brownies with Mocha Ganache image

Provided by Kardea Brown

Categories     dessert

Time 2h25m

Yield 16 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 tablespoon canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
4 ounces semisweet chocolate, finely chopped
1/4 cup plus 2 tablespoons heavy cream
2 tablespoons strong coffee
1 teaspoon flaky sea salt, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
  • For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
  • For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.

ESPRESSO SHORTBREAD BARS



Espresso Shortbread Bars image

Decadent, rich, espresso flavor makes these bars a hit. I got this recipe from Food & Wine stand mixer Recipes.

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

BITTERSWEET BROWNIE SHORTBREAD



Bittersweet Brownie Shortbread image

These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 32 bars

Number Of Ingredients 15

1 1/2 cups/340 grams cold unsalted butter (3 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
3 cups/385 grams all-purpose flour
3/4 cup/150 grams granulated sugar
1 1/4 teaspoons fine sea salt
1 cup plus 2 tablespoons unsalted butter (2 1/4 sticks)
3 ounces unsweetened chocolate, chopped
1 1/4 cups/265 grams light brown sugar
1 cup/200 grams granulated sugar
1/2 cup plus 1 tablespoon/45 grams cocoa powder
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/4 teaspoon fine sea salt
3/4 cup/90 grams slivered almonds, chopped walnuts or pecans (optional)
Flaky sea salt

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
  • Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
  • As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
  • In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
  • Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.

ESPRESSO CHOCOLATE SABLÉS



Espresso Chocolate Sablés image

These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.

Provided by Dorie Greenspan

Categories     Cookies     Dorie Greenspan     Chocolate     Christmas     Edible Gift     Coffee     Bake

Yield Makes about 40 cookies

Number Of Ingredients 9

1 1/2 tablespoons instant espresso
1 tablespoon boiling water
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
2/3 cup (80 grams) confectioners' sugar
1/2 teaspoon fine sea salt
Pinch ground cinnamon (optional)
3/4 teaspoon pure vanilla extract
2 cups (272 grams) all-purpose flour
4 ounces (113 grams) bittersweet chocolate, finely chopped

Steps:

  • Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
  • Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
  • Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
  • Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
  • Getting ready to bake:
  • Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
  • Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
  • The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
  • Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
  • Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
  • Playing Around
  • For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.

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