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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup of the brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in the 1 cup flour, 1/4 cup of the hazelnuts, and the espresso powder until mixture is crumbly. Press mixture evenly into an ungreased 8x8x2-inch baking pan. Bake for 10 minutes.

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  • Meanwhile, in a medium bowl whisk together eggs, the remaining 3/4 cup brown sugar, the brewed espresso, the 2 tablespoons flour, and the baking powder. Beat several minutes on medium speed until combined. Pour over hot crust. Sprinkle with the remaining chopped hazelnuts.

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Instructions Checklist
Instructions Checklist
  • Bake about 20 minutes more or until center is set. Transfer pan to a wire rack; cool. In a small bowl combine powdered sugar and cocoa powder; sprinkle over bars. Cut into bars. If desired, garnish each bar with a chocolate-dipped hazelnut and/or espresso bean.

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts

151 calories; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 33 mg cholesterol; 62 mg sodium. 68 mg potassium; 21 g carbohydrates; 1 g fiber; 14 g sugar; 2 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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