Espresso Shortbread Brownies
Author: adapted from: Food & Wine
Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hour 5 mins
  • Espresso Shortbread:
  • 1½ cups all purpose flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons espresso powder
  • 10 tablespoon (1 stick plus 2 tablespoons) unsalted butter
  • Brownie layer:
  • 1½ cups all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 4 ounces unsweetened chocolate
  • 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 3 eggs, room temperature
  1. For the espresso shortbread:
  2. Preheat oven to 350°. Set aside a 9” x 12” baking pan.
  3. Place flour, sugar, salt and espresso powder into food processor. Pulse on/off until blended. Add butter and process until the consistency of coarse meal.
  4. Transfer to baking pan and press evenly onto the bottom of the pan. Prick with a fork all over the crust. Freeze for 5 minutes.
  5. Bake on middle rack of a 350° oven for 18-20 minutes. Crust will be lightly browned.
  6. For the brownie layer:
  7. While the crust is baking, prepare the brownie layer. Whisk together flour, baking powder, salt and cocoa powder in a large mixing bowl. Set aside.
  8. Microwave unsweetened chocolate and butter together in a medium size bowl. Stir until smooth. Add sugar and vanilla.
  9. Beat eggs and quickly add them to chocolate mixture. Stir the mixture while adding the eggs to prevent the eggs from cooking from the heat of the melted chocolate/butter.
  10. Pour the chocolate mixture over dry ingredients and mix with a large spoon until smooth.
  11. Pour brownie layer over the crust once the crust comes out of the oven. Use a small metal spatula to evenly spread the brownie layer over the crust.
  12. Bake for 20 minutes in 350° oven. The top will start to crack around the edges but will still be soft in the middle.
  13. Cool completely before cutting into bars.
Recipe by Desserts Required at