People sometimes ask me whether I still bake with things I can’t eat because of migraine life, like chocolate or coffee. Of course I do! I wouldn’t want to deprive others of these amazing flavors just because I avoid them.
These mochaccino bars are adapted from a King Arthur Flour recipe, and they’re very easy to make. You could leave them plain, without the chocolate, for simpler cappuccino bars, or drizzle them with a melted chocolate icing if you prefer.
- 2 cups flour
- 1/2 teaspoon salt
- 3 tablespoons espresso powder
- 1/4 cup heavy cream
- 3 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 12 tablespoons butter, melted
- 1 1/2 cups miniature semisweet chocolate chips
Preheat oven to 325 degrees. Lightly grease a 9 x 13 baking pan or spray with baking spray.
In a medium bowl, combine flour and salt; set aside.
Measure out heavy cream into a glass measuring cup and stir in espresso powder; set aside.
In your mixer fitted with the whisk attachment, beat eggs until light-colored and thick. Add the sugar and beat until glossy and thickened; this takes about 4-5 minutes. Add the vanilla and melted butter and beat to combine. Stir in the flour and salt.
Set aside 1 1/2 cups of batter; pour espresso cream into remaining batter and beat to combine. Pour espresso batter into the baking pan, then top with spoonfuls of plain batter. Use a knife to marble the batter.
Bake for 30 minutes, or until the edges pull away from the pan slightly and the center is set. Remove from oven and sprinkle with chocolate chips; let them melt slightly for a few minutes, then spread with an offset spatula to cover the top of the bars completely. Note: if you just sprinkle the top of the bars with the chips, they don’t melt completely and once they harden again, they’ll fall off when the bars are cut.
Allow bars to cool completely; cut into squares. Store, covered, at room temperature.
Makes 24 bars.