WINE BAR ESPRESSO RECIPES

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CHOCOLATE ESPRESSO PIE BARS RECIPE - CHERYL DAY | FOOD & WINE



Chocolate Espresso Pie Bars Recipe - Cheryl Day | Food & Wine image

With a caffeine-fueled, dark chocolate filling and buttery, flaky brown sugar crust, baker Cheryl Day's decadent pie bars are irresistible. They're also practical: portable, crowd-pleasing, and make-ahead.

Provided by Cheryl Day

Categories     Desserts

Total Time 3 hours 45 minutes

Yield 48

Number Of Ingredients 13

4 sticks unsalted butter (melted, plus more for brushing)
4?½ cups all-purpose flour
¾ cup light brown sugar (packed)
¾ teaspoon kosher salt
3 sticks unsalted butter (cut into large dice)
1 cup dark chocolate chips
1 tablespoon pure vanilla extract
3 cups granulated sugar
1 tablespoon instant espresso powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
6 eggs (large)
Confectioners' sugar (for dusting)

Steps:

  • Make the crust Preheat the oven to 350°. Brush a large rimmed baking sheet with melted butter. Line the baking sheet with parchment paper, leaving a 1-inch overhang.
  • In a large bowl, using your fingers, combine the flour with the brown sugar and salt. Drizzle in the 4 sticks of melted butter and stir with a fork until a lumpy dough forms. Press the dough evenly over the bottom and up the sides of the prepared baking sheet. Refrigerate until firm, about 15 minutes.
  • Line the pie shell with parchment paper and fill to the top with pie weights or dried beans. Bake in the center of the oven for about 20 minutes, until lightly browned. Remove the pie weights and parchment paper. Transfer the crust to a wire rack to cool, about 1 hour.
  • Meanwhile, make the filling Reduce the oven temperature to 325°. In a heatproof medium bowl set over a saucepan of simmering water, melt the diced butter with the chocolate chips, stirring occasionally, until smooth, about 3 minutes. Stir in the vanilla and remove the bowl from the heat. Whisk in the granulated sugar, espresso, cinnamon and salt until blended. Whisk in the eggs, one at a time. Pour the filling into the cooled crust. Bake for about 45 minutes, until the center is set and the top begins to crack. Transfer the pie to a wire rack to cool completely, about 2 hours.
  • Cut the pie into 2-inch-square bars. Dust the top with confectioners’ sugar and serve.

ESPRESSO-SHORTBREAD BROWNIE BARS RECIPE - FOOD & WINE



Espresso-Shortbread Brownie Bars Recipe - Food & Wine image

Grace Parisi brings the beloved combination of coffee and chocolate together by using a pleasantly crumbly espresso-flavored shortbread as a crust for fudgy brownies. Slideshows:  More Brownie Recipes 

Provided by Grace Parisi

Total Time 1 hours 15 minutes

Yield Makes 24 bars

Number Of Ingredients 14

1 stick plus 2 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon finely ground espresso beans
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 stick plus 6 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped
2 cups sugar
1 tablespoon pure vanilla extract
3 large eggs

Steps:

  • Preheat the oven to 350°. In a food processor, combine the butter with the flour, sugar, ground espresso and salt; pulse until coarse crumbs form. Press the crumbs into a 9-by-13-inch metal baking pan to form a crust; prick all over with a fork. Freeze for 5 minutes, until firm. Bake in the lower third of the oven for 30 minutes, until the crust is lightly browned and cooked through.
  • In a medium bowl, whisk the flour with the cocoa, salt and baking powder. In a large saucepan, melt the butter with the chocolate over low heat. Remove the saucepan from the heat and stir in the sugar and vanilla, then stir in the eggs. Add the dry ingredients and stir until the brownie batter is smooth.
  • Pour the brownie batter over the shortbread crust, smoothing the surface. Bake for 30 minutes, until the brownie top is dry and lightly cracked around the edges; the center will still be a bit soft. Let cool completely before cutting into bars.

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