Chocolate Espresso Bars

3/4 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa powder
3 tbsp. instant espresso powder
1/4 tsp. baking powder
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, cut into pieces
2 oz. semisweet chocolate, coarsely chopped
2 eggs
1 c. firmly packed light brown sugar
1 tsp. vanilla extract

Glaze:
1/4 c. heavy cream
1 tsp. instant espresso powder
4 oz. semisweet chocolate, chopped
Pinch of salt
16 chocolate-covered espresso beans or chocolate chips (optional)

Preheat oven to 350°F. Generously great an 8-inch square baking pan. Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl; set aside. In a small, heavy saucepan over low heat, combine butter and chocolate. Heat, stirring occasionally, until melted (about 2 minutes). Remove from heat and let cool slightly. In a medium bowl, whisk together eggs and brown sugar until blended. Gradually stir in chocolate mixture until blended. Stir in vanilla, then add flour mixture and stir until blended. Pour batter into prepared pan. Bake until edges pull away from sides of pan and center is springy to the touch, about 25 minutes. Transfer pan to a wire rack and let cool.

Meanwhile, make the glaze: In a small saucepan over medium heat, combine cream and espresso powder and heat, stirring, just until powder is dissolved and bubbles start to appear around pan edges. Add chocolate and salt, remove from heat, and stir just until chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread cooled glaze over cookie in a thin layer. Refrigerate until glaze is set, about 30 minutes. Cut into 1 1/2 x 2 1/2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean or chocolate chip. Makes 16 bars.