Espresso Shortbread Brownie Bars
If you’re on the lookout for a dessert that combines rich chocolate flavor with a delightful espresso kick, look no further than these Espresso Shortbread Brownie Bars. They are the perfect balance of fudgy brownies and buttery shortbread, enhanced with the deep, robust flavor of espresso. These bars are not just a treat; they are an experience that will awaken your senses and tantalize your taste buds. Whether you’re hosting a gathering or just indulging in a quiet evening at home, these bars are sure to impress.
Why It’s My Go-To
The combination of espresso and chocolate has always been a match made in heaven for me. Espresso Shortbread Brownie Bars are my go-to dessert because they are surprisingly simple to make yet incredibly impressive. The layers create a beautiful texture: the crumbly, buttery shortbread base pairs beautifully with the moist, chocolatey brownie layer on top. Plus, the espresso adds an unexpected twist that elevates the flavor profile. They are perfect for coffee lovers and chocolate enthusiasts alike!
What We’re Using
- 10 tablespoons unsalted butter, softened: This is essential for achieving that melt-in-your-mouth texture.
- 1 cup all-purpose flour: The foundation of the shortbread layer.
- 1 cup granulated sugar: Sweetens both the shortbread and brownie layers.
- 1 tablespoon espresso powder: Adds a rich coffee flavor that pairs beautifully with chocolate.
- 1 teaspoon kosher salt: Enhances the flavors throughout the bars.
- 2 tablespoons unsweetened cocoa: Brings a deep chocolate flavor to the brownies.
- 1 teaspoon baking powder: Helps the brownies rise and stay fluffy.
- 14 tablespoons unsalted butter: Used in the brownie layer for richness.
- 4 ounces unsweetened chocolate, chopped: The main chocolate component that gives the brownies their fudgy texture.
- 2 cups granulated sugar: For sweetness in the brownie layer.
- 1 tablespoon pure vanilla extract: Adds warmth and depth to the flavor.
- 3 large eggs: Binds the brownie mixture together and adds moisture.
Before You Start: Equipment
- Mixing bowls: For combining ingredients easily.
- Electric mixer: Helps whip the butter and sugar until light and fluffy.
- 9×13-inch baking pan: The perfect size for these bars.
- Parchment paper: Makes for easy removal of the bars from the pan.
- Rubber spatula: Great for scraping down the sides of the bowl and mixing.
- Measuring cups and spoons: For accurate ingredient measurements.
- Whisk: Ideal for mixing dry ingredients together.
Directions: Espresso Shortbread Brownie Bars
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later.
Step 2: Make the Shortbread Layer
In a medium bowl, cream together 10 tablespoons of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 1 tablespoon of espresso powder and 1 teaspoon of kosher salt, mixing until well combined. Gradually incorporate 1 cup of all-purpose flour, mixing just until the dough comes together.
Step 3: Bake the Shortbread Layer
Press the shortbread mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for about 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
Step 4: Prepare the Brownie Layer
In a medium saucepan over low heat, combine 14 tablespoons of unsalted butter and 4 ounces of chopped unsweetened chocolate. Stir until melted and smooth. Remove from heat and let cool slightly.
Step 5: Mix the Brownie Batter
In a large mixing bowl, combine 2 cups of granulated sugar and 1 tablespoon of pure vanilla extract. Add the melted chocolate mixture, whisking to combine. Then, add 3 large eggs one at a time, mixing well after each addition. In another bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa, 1 teaspoon of kosher salt, and ½ teaspoon of baking powder. Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 6: Assemble and Bake
Pour the brownie batter over the baked shortbread layer, spreading it evenly. Bake for an additional 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bars to cool completely in the pan before lifting them out using the parchment paper.
Step 7: Cut and Serve
Once cooled, cut the Espresso Shortbread Brownie Bars into squares or rectangles. Enjoy them plain or dusted with powdered sugar for an extra touch!
Make It Year-Round
- Seasonal Variations: Try adding crushed nuts or a sprinkle of sea salt on top for added texture.
- Holiday Flavors: Incorporate peppermint extract during the holidays for a festive twist.
- Pairing Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.
- Gift Idea: These bars make an excellent homemade gift when wrapped in a cute box or tin.
Mistakes That Ruin Espresso Shortbread Brownie Bars
To ensure your Espresso Shortbread Brownie Bars turn out perfectly, watch out for these common mistakes:
- Using cold butter instead of softened butter can result in a dense shortbread layer.
- Overmixing the brownie batter can lead to tough brownies, so mix just until combined.
- Not letting the shortbread cool slightly before adding the brownie layer can lead to a soggy bottom.
- Using stale or low-quality espresso powder can dull the flavor, so opt for a fresh, high-quality brand.
Prep Ahead & Store
These Espresso Shortbread Brownie Bars can be prepared ahead of time and stored for later enjoyment:
- Storage: Keep the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Make Ahead: The shortbread layer can be made a day in advance; just assemble and bake the brownie layer when you’re ready to serve.
Helpful Q&A
Can I use chocolate chips instead of unsweetened chocolate?
Yes, you can use chocolate chips, but keep in mind they are sweeter than unsweetened chocolate. You may want to reduce the sugar in the recipe slightly to compensate.
Is there a substitute for espresso powder?
If you don’t have espresso powder, you can use instant coffee granules as a substitute, but the flavor may be less intense.
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that is suitable for baking. Ensure the blend contains xanthan gum for the best results.
What’s the best way to cut these bars?
For clean cuts, use a sharp knife and wipe it clean between cuts. This will help prevent the layers from sticking to the knife.
Ready, Set, Cook
With these Espresso Shortbread Brownie Bars, you are well on your way to creating an indulgent treat that will wow your friends and family. The combination of buttery shortbread with fudgy brownies and a hint of espresso is simply irresistible. So gather your ingredients, follow the steps, and enjoy the delightful aroma that fills your kitchen as you bake. These bars are not just a dessert; they are a celebration of flavors that you will want to make again and again. Don’t forget to share your creations and let the world know about your delicious journey with Espresso Shortbread Brownie Bars!
Espresso Shortbread Brownie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later.
- In a medium bowl, cream together 10 tablespoons of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 1 tablespoon of espresso powder and 1 teaspoon of kosher salt, mixing until well combined. Gradually incorporate 1 cup of all-purpose flour, mixing just until the dough comes together.
- Press the shortbread mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for about 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- In a medium saucepan over low heat, combine 14 tablespoons of unsalted butter and 4 ounces of chopped unsweetened chocolate. Stir until melted and smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, combine 2 cups of granulated sugar and 1 tablespoon of pure vanilla extract. Add the melted chocolate mixture, whisking to combine. Then, add 3 large eggs one at a time, mixing well after each addition. In another bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa, 1 teaspoon of kosher salt, and ½ teaspoon of baking powder. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the brownie batter over the baked shortbread layer, spreading it evenly. Bake for an additional 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bars to cool completely in the pan before lifting them out using the parchment paper.
- Once cooled, cut the Espresso Shortbread Brownie Bars into squares or rectangles. Enjoy them plain or dusted with powdered sugar for an extra touch!
Notes
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months.
- Use a sharp knife for clean cuts, wiping it between cuts.
