Semi-sweet chocolate tinged with a hint of espresso powder makes this the perfect cookie for chocolate lovers.
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2/3 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
2 (1-ounce) squares semi-sweet baking chocolate, melted
1 teaspoon instant espresso powder
1 1/4 cups all-purpose flour
3 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon shortening
*Substitute instant coffee granules.
Heat oven to 350°F.
Combine butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 ounces melted chocolate and espresso; continue beating until well mixed. Add flour; beat at low speed until well mixed.
Pat mixture evenly into ungreased 9-inch tart pan with removable bottom. Bake for 23 to 25 minutes or until set. Cool 10 minutes. Remove sides of tart pan. Cool completely. Cut into wedges.
Melt 3 ounces chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth . Drizzle over cooled wedges. Let stand 10 minutes to set.
Substitute an 8 or 9-inch square baking pan for the 9-inch tart pan. Line pan with aluminum foil, extending foil over edges. Bake 23-25 minutes or until set. Cool 10 minutes. Lift bars out of pan using foil. Cut into bars; drizzle with glaze as directed.
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