Espresso Bars

(from Beckshe’s recipe box)

Source: Vanilla Sugar Blog

Categories: Bars


  • 1 c. brown sugar,
  • 1 Tbsp. espresso powder
  • 1 tsp. vanilla
  • 2 1/4 c. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 2 c. chocolate chips
  • Glaze:
  • 2 Tbsp. milk
  • 1 Tbsp. butter
  • 3/4 c. powdered sugar
  • 1/4 tsp. cinnamon


  1. Preheat the oven to 375 with the rack at the middle level.

  2. Mix flour, powder, and salt, set aside.

  3. Line a 10×15 jelly roll pan with baking parchment or grease lightly.

  4. Cream together the butter, brown sugar, instant coffee, and vanilla.

  5. Blend in the flour mixture, until just combined, no overmixing. Then stir in the chocolate chips by hand. The mixture will be very crumbly, with barely enough dough to hold together the chocolate chips.

  6. Use yyour fingers, palms, and heels of your hands to press the dough evenly into the pan. If necessary, cover the dough with wax or parchment paper an duse a small rolling pin to flatten the lumps.

  7. Bake 5 minutes, rotate the pan, and bake 5 to 10 minutes more, or until the edges are just starting to brown. Cool in the pan 5 minutes before spreading the glaze.

  8. For the glaze, put all ingredients in a small saucepan on medium heat. Whisk until msooth and barely bubbly. Drizzle the glaze evenly over the bars and smooth out the edges and corners with a rubber spatula.

  9. Cool until the pan is is just warm to the touch and cut into bars with a sharp knife.

Email to a friend | Print this recipe | Back