Espresso Bars
We started baking these bars in November 1996. They were an immediate hit then, and they still are. Mocha-flavored chocolate on a rich shortbread base is a great combination. The instruction in the recipe of wrapping the still-hot pan of pastry in plastic wrap is admittedly unorthodox, but necessary. When the pan is enclosed so that it is airtight, the topping steams and achieves a lovely, custard like texture. These bars are tailor-made for entertaining and have the advantage of being made in advance on account of the pastry. We know these bars keep for 3 days, but if your household is like either of ours, you won't have them for that long.
Ingredients
- 1 recipe Basic Short Pastry Dough recipe follows, baked
- 12 tablespoons which is 1 ½ sticks of unsalted butter
- 2 ounces semisweet chocolate
- ¾ cup sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup all-purpose flour
- 2 ½ tablespoons unsweetened cocoa powder
- 1 ½ tablespoons finely ground espresso powder such as Medaglia D'Oro
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the butter and chocolate into chunks and put them in the top of a double boiler set over simmering water. Melt the butter with the chocolate, stirring, until smooth. Remove the top of the double boiler and let the chocolate mixture cool slightly.
- Meanwhile, in the bowl of a standing electric mixer, beat together the sugar and eggs until the mixture falls in a ribbon when the beater is lifted. Next fold in the melted chocolate. Next fold in the flour, cocoa powder, and espresso powder until well combined. Spread the topping evenly over the prebaked short pastry base.
- Bake for 35 minutes, or until springy yet firm on top. Remove from the oven, let cool a few minutes, then carefully wrap the entire pan in plastic wrap, gently pressing the plastic against the topping. Let cool completely, allowing several hours.
- Unwrap, run a knife around the edges, and cut into rectangles. To store, wrap tightly in plastic and refrigerate for up to 3 days