Chocolate Espresso Pie Bars
These are a wonderful way to have chocolate pie without rolling out a pie crust!
Ingredients
Crust
- 1 cup unsalted butter melted, plus more for brushing pan
- 2 ¼ cups all-purpose flour
- ¼ cup light brown sugar packed
- ¼ teaspoon kosher salt
Filling
- ¾ cup unsalted butter cut into large cubes
- ½ cup dark chocolate chips
- 1 teaspoon pure vanilla extract
- 1 ½ cups granulated sugar
- 1 teaspoon espresso powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 eggs
Instructions
Crust
- Preheat the oven to 350°.
- Brush a 13" x 9" rimmed cookie sheet with melted butter. Line the baking sheet with parchment paper, leaving a 1" overhang.
- In a large bowl, combine the flour with brown sugar and salt, mixing with a fork.
- Drizzle in the 2 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 crust with parchment paper and fill the top with pie weights.
- Bake in the center of the oven for 20 minutes. Remove the pie weights and parchment paper and continue baking until very light brown. Transfer the crust to a wire rack to cool for one hour.
Filling
- Reduce the oven to 325°.
- Make the filling in a double boiler over simmering water.
- Melt the diced butter with the chocolate chips, stirring occasionally until smooth.
- Stir in the vanilla and remove the bowl from 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 30-45 minutes or 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 into bars.
Notes
Recipe adapted from Food and Wine Magazine.