2/3 C. firmly packed brown sugar
¼ C. plus 2 tablespoons all-purpose flour
1 ½ tablespoons finely ground espresso beans
¼ C. unsalted butter
½ C. unsalted butter (softened)
1 C. sugar, 3 large eggs (lightly beaten)
1 C. sour cream
½ teaspoon baking soda
2 C. all- purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 C. semisweet chocolate morsels

Combine first 3 ingredients, stirring well. Cut in ¼ cup butter with a pastry blender until mixture resembles coarse crumbs. Set aside.

Beat ½ cup softened butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Combine sour cream and baking soda; stir well, and set aside. Combine 2 cups flour, baking powder, and salt; add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a buttered 13 x 9 x 2 inch pan. Sprinkle espresso streusel mixture over batter. Swirl batter gently with a knife.

Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.