Is there a better combination in the food world than chocolate and coffee?
For the sake of argument, I think not. Especially when it comes to one of my favorite desserts – brownies!
Or, in the case of this recipe, Coffee Toffee Brownie Bark. Perfect, crispy bites of brownie, reminiscent of the over baked edges half the world’s population loves.
I will admit – I am a corner lover. My husband loves the middle piece from the pan, which leaves the rest of the brownies for me! I mean, it does, doesn’t it?
Store bought brownie bark is great in a pinch, but homemade is so easy and incredibly customizable. I’ve made so many different flavors, but I think this one might be my favorite.
Coffee-flavored batter, topped with chocolate chunks, toffee bits, and chocolate covered espresso beans…this stuff is perfect for dunking in coffee, milk, ice cream, or just in your mouth.
It will even caffeinate you a bit, so it’s safe to say you could pass these off as an on-the-go breakfast treat! And I don’t know about you, but I’ll take any excuse to include chocolate in my morning routine!
Adapted from King Arthur Flour.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 egg whites
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon espresso powder
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk powder
- 1/2 cup chocolate chips or chunks, plus more for sprinkling
- 1/3 cup toffee bits, plus more for sprinkling
- 1/2 cup chocolate covered espresso beans, plus more for sprinkling
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
- Whisk the flour, salt, and baking soda together in a medium bowl. Set aside.
- In a large bowl, whisk egg whites until frothy. Add sugar, cocoa, espresso powder, coconut oil, and vanilla, and whisk until incorporated and smooth.
- Whisk in milk powder, then add flour mixture. Mix until just combined.
- Stir in chips, toffee, and beans; don't over mix!
- Pour batter onto parchment-lined baking sheet, and spread into a thin layer using a spatula. This will cover most of the baking sheet. Sprinkle on extra chips, toffee, and beans if desired.
- Bake for 20 minutes, then remove pan from oven and carefully cut the bark to your desired size pieces. Don't separate the pieces - return pan to the oven for another 5 minutes.
- Remove from oven to cool completely, then break apart the pieces. Enjoy with a tasty hot or cold beverage, or use as a fun ice cream companion.
Are you a corner lover, or do you go for the middle brownies?
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