Coffee Bars

Rich, bold, and packed with flavor, these Coffee Bars are a treat for any coffee lover. A sweet and buttery crust is elevated by the deep flavors of brewed coffee and melted chocolate, all wrapped up in a crunchy walnut crust.

Perfect for a morning pick-me-up or afternoon indulgence.

Ready Time

40 mins

Yields

4 servings

Ingredients

2 1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1 cup strong brewed coffee
1 cup semisweet chocolate chips

Instructions

Preheat your oven to 350°F (180°C).

Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the brown sugar, granulated sugar, and butter until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped walnuts.

Press half of the dough into the prepared baking pan.

In a small bowl, whisk together the brewed coffee and melted chocolate chips until smooth.

Pour the coffee-chocolate mixture over the dough in the baking pan.

Top with the remaining dough.

Bake for 35-40 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool completely in the pan.

Once cooled, use the parchment paper or foil to lift the bars out of the pan and onto a cutting board.

Cut into squares and serve.

Notes

Make sure to use high-quality coffee for the best flavor, as it’s a key ingredient. Use a medium to dark roast for a deeper flavor profile.

If you prefer a milder flavor, use a lighter roast.

For an extra boost of coffee flavor, use espresso instead of brewed coffee. Keep an eye on the bars while they’re baking, as the edges can go from perfectly golden to burnt quickly.

To ensure the chocolate-coffee mixture spreads evenly, pour it slowly over the dough in the baking pan.

If you find the dough too sticky to work with, refrigerate it for about 10 minutes to firm it up. These bars are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

If you want a crisper top, bake the bars for an additional 5 minutes.