INGREDIENTS
•
SHORTBREAD CRUST
•
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
•
BROWNIE TOPPING
•
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