Espresso Shortbread Brownie Bars Food

ESPRESSO SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is smooth, about 1 minute.
• Spray the shortbread pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.
• Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes and slice along the scored lines.

ESPRESSO BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
• Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

HEAVENLY BROWNIE-ON-SHORTBREAD BARS

Steps:

• PAN PREP:.
• Center a rack in the oven and preheat the oven to 350 degrees F. Press a.
• sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan.
• Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
• SHORTBREAD:.
• In a food processor, combine the flour, sugar, and salt and.
• process briefly to blend.
• Scatter the butter pieces over the top and process with 1-second.
• bursts.
• Add the vanilla and continue with 1-second bursts until the ingredients form.
• small clumps.
• Stop before the mixture forms a ball.
• Scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly.
• Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes.
• Let cool in the pan, about 20 minutes.
• HEAVENLY BROWNIE:.
• Briefly whisk together the flour and salt in a medium bowl to blend; set aside.
• In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth.
• Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly.
• Set aside for 5 to 7 minutes.
• In a medium bowl, whisk the eggs until lightly beaten.
• Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture.
• Pour the batter over the shortbread, and spread evenly with a rubber spatula.
• Sprinkle the nuts evenly over the batter.
• Gently pat them in place.
• Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 - 30 minutes (Don't overbake; the brownie will firm as it cools).
• Transfer to a wire rack and let cool completely in the pan, at least 3.
• hours or up to overnight.
• TO SERVE:.
• Using the edges of the foil as handles, lift the brownie slab onto a cutting board.
• Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
• STORAGE:.
• Return the bars to the pan, cover with aluminum foil, sealing the.
• foil around the edges of the pan, and keep at room temperature for up to 3 days.

ESPRESSO SHORTBREAD BARS

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.

BITTERSWEET BROWNIE SHORTBREAD

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.