Espresso Chocolate Chip Bars
Source of Recipe
From "Espresso, From Bean to Cup"
List of Ingredients
- -- Crust --
- 2 cups flour
- 1/2 cup powdered sugar
- 1/8 tsp salt
- 8 ounces (2 sticks) cold butter, cut into 1/4-inch pieces
- 1-1/2 tsp vanilla extract
- .
- -- Topping --
- 4 ounces (1 stick) butter, at room temperature
- 3/4 cup packed light brown sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup flour
- 1 Tbsp instant espresso coffee powder or 2 Tbsp finely ground espresso coffee
- 2 Tbsp unsweetened cocoa powder
- 1/8 tsp salt
- 1 cup chocolate chips
Instructions
- To prepare the crust: Combine the flour, powdered sugar, salt, butter and vanilla in a food processor. Process until the dough forms a ball. Press evenly into the bottom and halfway up the sides of a 9x13-inch baking pan. Bake in a preheated 350-degree oven 20 to 25 minutes, until the edges just start to turn golden. Transfer to a wire rack and cool in the pan about 30 minutes. Keep oven at 350 degrees.
- To prepare the topping: Beat the butter and sugar together in an electric mixer until fluffy. Add the eggs, milk, vanilla, flour, espresso powder, cocoa and salt. Stir in the chocolate chips.
- Transfer the mixture to the cooled crust, spreading evenly with a thin spatula. Bake in the preheated oven 25 minutes. Cool on a rack before cutting.
Makes 36 pieces.
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