Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee, cooled
- 1 cup chopped hazelnuts
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 350°F and prepare an 8×8-inch baking dish by greasing it and lining it with parchment paper.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and salt, mixing well.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Incorporate the eggs one at a time, mixing well after each addition, then blend in the vanilla extract and cooled coffee.
- Slowly incorporate the dry mixture into the wet ingredients, stirring until just combined.
- Gently fold in the chopped hazelnuts and chocolate chips.
- Transfer the mixture into the prepared baking dish, smoothing it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the dish.
- While the bars cool, whip the heavy cream with the powdered sugar until stiff peaks form.
- Once the bars are cool, spread the whipped cream generously over the top.
- Refrigerate for at least an hour to set before lifting out using the parchment overhang and cutting into squares.
Notes
- For an extra kick, consider adding a teaspoon of instant espresso powder to the batter.
- You can swap out the hazelnuts for walnuts or pecans for different nutty flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg