CRUST:

2 c. flour
1/2 c. powdered sugar
1/8 tsp. salt
2 sticks cold butter (cut into 1/4 inch pieces)
1 1/2 tsp. vanilla extract

TOPPING:

1 stick butter (room temp.)
3/4 c. light brown sugar (packed)
2 eggs
1/4 c. milk
1 tsp. vanilla extract
1 c. flour
2 tbsp. finely ground espresso beans
2 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 c. chocolate chips

Crust: Combine ingredients in a food processor. Process until dough forms a ball. Press into the bottom of a 9x13 pan. Bake at 350 degrees for 20 minutes or until golden brown.

Topping: Beat butter and sugar together with an electric mixer until fluffy. Add the eggs, milk, vanilla, flour, espresso, cocoa and salt. Stir in chocolate chips. Spread evenly over cooled crust. Bake 20-25 minutes. Cool before cutting.