Sometimes all it takes is just a bit of peer pressure and I’m done in. No turning back. When I spotted these tempting baked goods in my Flickr stream and I had to find out more. I was warned by the baker and by the comments on Bon Appetit about the screwy bake times, but I didn’t let that deter me. I mean, c’mon, these bars have nuts, coffee and chocolate which are pretty much the holy trinity as far as I’m concerned. Plus, they are egg-free which was perfect since I was out of eggs (which makes them easily vegan).
Of course, I switched things up a bit. Added in walnuts since that is what I had on-hand and subbed in vanilla for the almond extract. I even did without the extra 2 tablespoons of butter, because, really, there’s already a cup in there and that should be enough (it was). As for all those dire warnings about baking times, please do take caution! I used a 13×9 pan instead of a 12×12 pan which resulted in thicker bars so I was able to bake mine for about 35 minutes or so. If you do decide to go with a 12×12 pan, see how the bars are at 25 minutes in. If they need a bit longer, let ’em go, but keep a careful eye on them. Also, it’s important to cut the bars right out of the oven, so if they do harden up considerably, you can still get at ’em.
Warnings aside, my bars were perfect. They were chewy and crisp all at once. And not only were they delicious warm out of the oven, they got better the longer they were around. And trust me, in the grand scheme of things, they weren’t around too long. The espresso flavour just intensified which made these cookies extra amazing. Perfection had been attained!
coffee crunch bar cookies
(adapted from Molly Wizenberg)
2 c all-purpose flour
1/2 t baking powder
1/4 t salt
1 c unsalted butter, room temperature
1 1/4 c (firmly packed) brown sugar
2 T instant espresso powder
1/2 t vanilla extract
1 c semisweet chocolate chips
1/2 c chopped walnutsPreheat oven to 325F. In a bowl, combine the flour, baking powder and salt together. In another bowl, beat the butter, brown sugar, espresso and vanilla extract together. Add in the flour in 2 additions until well mixed. Stir in the walnuts and chocolate chips.
Press dough into an ungreased 9×13 inch pan. Use a fork to poke holes in the dough every inch or so. Bake for 35 minutes or so, but check after 25 minutes just to be sure it doesn’t over-bake. Remove from oven and slice into bars right away. When they cool, they will crisp up.
Print This Recipe
Mmm…glad to be reminded of these, I never did make them and was super curious.
my mom makes a version of these with less butter (substituting in flax), making them a little crunchy but SO ADDICTIVE. I highly recommend using the almond extract. But watch out, they're addictive!
these remind me of a cappucino bar w/ a sugar glaze on top. I must try these though, they look so good!
these remind me of a cappucino bar w/ a sugar glaze on top. I must try these though, they look so good!
this post has convinced me that i need these in my life, asap. i wonder… do they have espresso powder in italy?! i guess i will need to find out.
Maggie, get curious again. They are fab.
Casey, I'm intrigued!
Yup, Dawn, these are amazing. The chocolate/coffee combo is incredible.
Ellen, yes they do have espresso powder in Italy since mine comes from Italy! Or you could just use finely ground espresso beans instead for a different take.
Ohmyohmyohmy. I have been waiting for this recipe ever since you teased us with the photos! Consider this one bookmarked!
(PS I like the idea of the 9×13 for a thicker bar.)
Yours look so good! Mine were definitely way over, but we ate (and loved) the middle squares anyway. I can't wait to try them again with the shorter baking time. And it's nice to know that I can cut the butter a bit.
My in house barista tells me that instant coffee powder will work as a cheaper, more easily accessed substitute for espresso powder.
They sound great, love coffee.
Oh, awesome kickpleat! I have another egg-free recipe to add to my roster for a friend that has an egg-allergy!
I'm not a coffee drinker but when it's combined with chocolate I can be a convert 🙂
I made these tonight and they are super fantastic! Thank you for sharing.
Holy crap. When I was 7, I had a kids' cookbook with a recipe like this only they were called Toffee Bars. I would bake them then hog those delicious things down like no one's business! I am soooo excited to add coffee to the mix!
: )
These look so good! I'm definitely trying them today!
I tried your carrot spice cake last night. I got everything ready and realized that I was out of eggs! Oops! So I tried this old trick I learned while working at the vegan cafe in university — add a little oatmeal (cuz it gets sticky when cooked) and some corn starch mixed with lemon juice. That did the trick! It turned out great! Thanks for the recipe!
These look delicious! I adore coffee flavored desserts.
Wow – these look great! And since it says "coffee", that gives me an excuse to have them for breakfast 🙂
Just what the doctor ordered.
*off to Gomes for remaining ingredients*
I just cut that recipe out (I am so far behind in my magazine clipping). Good to know that they are worth making and thanks for the adjustment advice.
Tara, the size worked really well, especially considering the wonkiness of the recipe!
Megan, good tip about the instant coffee powder (not that I ever have any around, but I think I'll buy that next time instead to save some $$).
Thanks Melynda!
Bijoux, this dessert works so well with coffee! I'm sure even you will love it.
Stacie, so glad you loved them!
Funny Amanda, these taste just like toffee so I can see why! I think you'll love 'em.
Madame, that is an awesome trick! Never heard of that combo before. Marking for next time.
Me too, Joanne!
Ashley, yes, eat 'em for breakfast. We did! No excuses necessary.
Kntgrl, enjoy! You as a devoted coffee love with love them.
Thanks Dana!
Oh my gosh these look addicive! Gorgeous indeed…they wouldn't last long 🙂
Right, I almost forgot what delicious looks like. Thanks for the reminder!
Those look amazing! I saw this in Bon Appetit when it was printed and had forgotten to try them out. I like your suggestions and I will have to make them soon.
Wow, this look divine. I love the combination of chocolate and coffee….everything tastes better with coffee IMO.
a cup of butter??? yikes!!! they look delicious! 🙂
Lucy, highly addictive indeed.
Frenchie, glad I could help 🙂
I hope you enjoy them, Kimberly!
My thoughts exactly, baking!
Steph, does 2 sticks of butter lessen the blow? Yeah, it's a crazy amount and I try not to bake with a cups worth of butter….but the results are amazing. Somehow that makes the blow much easier.
This looks quick and good! I will bookmark it!
mmm, I was thinking of something to make for the kids when we go out tomorrow, I think I have to try this, minus the coffee. thanks ♥
I'm making these RIGHT now, and although they will be done before you can answer my question- I thought I'd post it anyway for anyone else who might want to know. My dough is REALLY dry and crumbly- is this okay or did I do something wrong? The fact that you do say to press them into the pan makes me feel a bit better! Guess I'll know for sure in half an hour!
MMMMMMM – those look fabulous! Holy trinity indeed!!
ohhh my, this recipe sounds so, so perfect.
oh boy. looks deeelish ! could you throw in cocoa nibs in there? crunchy chocolatey?
eeks i use so much butter on a weekly basis it's insane…
🙂
i made these yesterday and they turned out to be awesome …..but initially as i was mixing the wet and dry ingredients i also added a bit of fresh cream and the end result was brilliant…….we had these with vanilla icecream and it just was wonderful……… thumbs up!!!!
These look right for my husband which is the most important factor when looking for bars or cookies. I am going to print this and hopefully make it tomorrow.
These like sooooo delicious!! Yummmm!
This is easily one of my favourite cookie recipes. I started making it when I found it in my issue of Bon Appetit. It is the perfect partner to a cup of coffee.
I can't wait to try this again with the adjustments you suggested! I made them when I first saw Molly's recipe and they turned out just awful. It was really disappointing because I usually love her recipes, not to mention anything that involves coffee! Thanks for sharing!
Those look SO good! I love the wrinkly top.
These look amazing!
I must try these.
I made them according to the directions and they came out a little too crunchy for my taste. Does anyone have a suggestion to make these softer?
i shouldn't know about these…they sound soo good.
Mrs Ergül, I hope you enjoy them!
Renai, I hope they worked out 🙂
Cathie I'd be curious to hear how they turned out sans coffee!
Oh yeah, cookie pie.
Thanks Hannah!
Sweet & Savoury, I hope you loved them as much as we did.
Lyndsay, please do. I bet that would be awesome.
Parinda, so glad you loved them!
Ashley, yummmmm definitely 🙂
Megan, I think so too.
I hope you gave these a second shot, Audra!
Thanks, eatme & delightfullysweet!
Charles, I have no suggestions other than to dip them into your coffee!
Erin, these are very very dangerous.
Oh my! These look amazing!
Lori, they are amazing. Super amazing!
These look fabulous! I will have to add them to my holiday baking list- thanks!
Thanks Fresh!
No one really commented about their baking time, so hope this might help: I was really nervous about the time, and took them out after 30 minutes, at which point I was still nervous, because they could have been raw as far as I could tell. They were so soft. I figured that like cookies, they would harden, so I cut them into bars and left them, and indeed, they turned out crunchy and chewy, just like you said. Even my coffee-hating husband loved them. They were very sweet though; I had to cut them into tiny squares.