- 48
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1 large egg yolk
- 1 1/2 teas vanilla
- 3 tblsp instant espresso powder, dissolved in 2 tblsp boiling water
- 1/2 teas salt
- 2 cups all purpose flour
- 8 oz semisweet chocolate
- 3/4 cup salted roasted cashews, chopped
Preparation
Step 1
1. In a bowl with an electric mixer, cream the butter, add the brown sugar, and beat the mixture until it is light and fluffy. Beat in the yolk, add the vanilla and the espresso mixture, a little at a time, beating, and beat the mixture until it is combined well. Add the salt and the flour, beating, and beat the mixture until is combined well.
2. Spread the batter evenly in a jelly roll pan and bake it in the middle of a preheated 350 oven for 15 to 20 minutes, or until it pulls away slightly form the edge of the pan.
3. Spread the chocolate, melted, evenly over the baked layer and sprinkle the cashews over it. Let the mixture cool in the pan on a rack, cut it into 48 bars, and chill it for 15 to 20 minutes or until the chocolate is firm.