Chocolate Chunk Espresso Bars
These blondie bars were perfect from the first batch. I was actually surprised they came out so well usually it takes me a couple tries to perfect a baked item. Espresso and chocolate are a synonymous pair and against the fudgy cookie base you’ll want to keep munching.
Yield: 12 pieces
Total Time: 1 hour 30 minutes
INGREDIENT
1 2/3 cup (200 g.) all purpose flour
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
1 1/2 sticks unsalted butter, melted
3/4 cup (160 g.) packed light brown sugar
1/3 c. (66 g.) granulated sugar
1 large egg
6 (170 g.) ounces semi-sweet chocolate, roughly chopped
Method
Preheat oven to 350° and line an 8” by 8” ceramic baking dish with parchment paper.
In a large bowl combine flour, salt, and baking soda.
In a medium bowl stir butter, peanut butter, and brown sugar until combined. Whisk in egg until a silky mixture forms.
Fold dry ingredients and chocolate chunks into wet ingredients, reserving some chocolate for the top. Bake for 30 to 35 minutes or until lightly golden brown around the edges. They will be slightly fudgy in the center. Cool for about 30 minutes.
Cut into desired pieces (12 is my rec.) and serve.
Tip: Freeze for up to 1 month, thaw and enjoy.