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 for 23 to 25 minutes or until set. Cool 10 minutes. Lift bars out of pan using foil. Cut into bars; drizzle with glaze as directed.