Espresso-Shortbread Brownie Bars - PCOS-Friendly Recipe

Servings: 24

Snack

This Espresso-Shortbread Brownie Bars is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

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

Instructions

Preheat the oven to 350 °. In a food processor, combine the butter with the flour, sugar, ground espresso and salt; pulse until coarse crumbs form. Press the crumbs into a 9-by-13-inch metal baking pan to form a crust; prick all over with a fork. Freeze for 5 minutes, until firm. Bake in the lower third of the oven for 30 minutes, until the crust is lightly browned and cooked through.
In a medium bowl, whisk the flour with the cocoa, salt and baking powder. In a large saucepan, melt the butter with the chocolate over low heat. Remove the saucepan from the heat and stir in the sugar and vanilla, then stir in the eggs. Add the dry ingredients and stir until the brownie batter is smooth.
Pour the brownie batter over the shortbread crust, smoothing the surface. Bake for 30 minutes, until the brownie top is dry and lightly cracked around the edges; the center will still be a bit soft. Let cool completely before cutting into bars.

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Frequently Asked Questions

Is Espresso-Shortbread Brownie Bars good for PCOS?

Yes, this Espresso-Shortbread Brownie Bars recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Snack with PCOS?

Yes, this recipe works well as a PCOS-friendly Snack. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 24 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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