Chocolate Espresso Delight Bars
Introduction
There’s something incredibly special about the combination of chocolate and espresso. These Chocolate Espresso Delight Bars embody that perfect blend, offering both a sweet escape and an invigorating lift exactly when you need it. Whether you’re looking for a cozy afternoon treat or an elegant addition to your dessert table, these bars are sure to satisfy. Subscribe to our newsletter to receive this delicious recipe directly in your inbox!
Why You’ll Love This Recipe
These bars are a game-changer for anyone with a sweet tooth. The rich, fudgy texture of chocolate paired with the bold, aromatic hints of espresso creates a delightful experience in every bite. They’re easy to prepare, making them perfect for bakers of all levels. Additionally, they’re family-friendly and can easily be customized to fit dietary needs or personal preferences.
Ingredients
– 1⅔ cups all-purpose flour
– ¼ cup unsweetened cocoa powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ¾ cup unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water
– 1½ cups semi-sweet chocolate chips
– 1 cup chopped pecans (optional)
Necessary Tools
– 9×13-inch baking dish
– Mixing bowls
– Whisk
– Electric mixer or mixing spoon
– Wire rack
Ingredient Swaps and Additions
For a nut-free version, simply omit the pecans or replace them with dried fruits like cranberries or cherries. If you’re looking for a different flavor profile, try white chocolate chips or add a pinch of cinnamon for a spiced twist.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time and stir in vanilla and espresso.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips and pecans.
7. Spread the batter evenly in the baking dish.
8. Bake for 25-30 minutes. Cool completely before cutting into bars.
Serving Suggestions
These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more sophisticated serving, drizzle with chocolate ganache or sprinkle with a pinch of coarse sea salt.
Pro Tips for Success
To achieve the perfect texture, ensure the butter is softened, not melted. Mixing the dry ingredients separately helps to evenly distribute the cocoa and baking soda, ensuring consistent results.
Storing and Reheating
Store bars in an airtight container at room temperature for up to a week. For longer storage, wrap tightly and freeze for up to three months. To enjoy later, allow to thaw and reheat in a warm oven for a few minutes.
FAQ Section
Q: Can I use fresh espresso instead of the powder?
A: For best results, stick to instant espresso powder, as it provides the concentrated flavor without adding moisture.
Conclusion
Chocolate Espresso Delight Bars are a delightful way to indulge and rejuvenate. They’re simple to make and offer a rich, luxurious flavor that coffee and chocolate lovers will adore. We’d love to see your creations—share your photos or tag us on Pinterest and Instagram!
Nutritional Information
Approximate nutritional information per serving:
Calories: 220
Fat: 12g
Carbohydrates: 26g
Protein: 2g
Chocolate Espresso Delight Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time and stir in vanilla and espresso.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips and pecans.
- Spread the batter evenly in the baking dish.
- Bake for 25-30 minutes. Cool completely before cutting into bars.
