Bittersweet Chocolate Cappuccino Bars
Indulge in the rich, sophisticated flavors of these Bittersweet Chocolate Cappuccino Bars, a decadent dessert that combines the bold intensity of espresso with velvety ganache for the ultimate coffee-chocolate pairing. Featuring a moist and chewy base made with melted bittersweet chocolate and a touch of espresso powder, these bars are topped with a creamy milk chocolate ganache and sprinkled with crushed espresso beans for an irresistible crunch. Perfect for coffee lovers and chocolate enthusiasts alike, these bars are surprisingly simple to make, requiring just 20 minutes of prep time. Ideal for special occasions or as a luxurious treat, they deliver a gourmet experience in every bite. Whether served with a hot cup of coffee or as a show-stopping end to a dinner party, these bars are guaranteed to impress!
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Recipe Information
Ingredients
- 225 grams Bittersweet chocolate (chopped)
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 75 grams Brown sugar (packed)
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 150 grams All-purpose flour
- 2 teaspoons Instant espresso powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Heavy cream
- 100 grams Milk chocolate (chopped, for topping)
- 15 grams Espresso beans (crushed, for garnish)
Instructions
Preheat the oven to 175°C (350°F). Grease and line a 9x9-inch baking pan with parchment paper, allowing the paper to overhang on the sides for easy removal.
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water (or in the microwave in short intervals). Stir until smooth and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well-combined.
Gradually mix the melted chocolate into the sugar mixture, stirring until fully incorporated.
In a separate bowl, sift together the all-purpose flour, instant espresso powder, baking powder, and salt.
Gently fold the dry ingredients into the wet ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20–25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
While the bars are baking, prepare the topping. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped milk chocolate. Let sit for 2 minutes, then stir until smooth.
Once the bars are baked, allow them to cool in the pan for 10 minutes. Spread the milk chocolate ganache evenly over the top.
Sprinkle the crushed espresso beans over the ganache for added texture and coffee flavor.
Let the bars cool completely in the pan, then refrigerate for 1 hour to set the ganache.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Slice into 12 squares or bars. Serve and enjoy!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 223.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
