Chocolate Chunk Coffee Cake Bars
Servings: 18 dessert bars
Ingredients
- 1 c. unsalted butter softened
- 2 c. white sugar granulated
- 4 large eggs
- 2 c. all-purpose flour
- 2 tsp. salt
- 1/2 c. buttermilk
- 1/2 c. coffee I used a robust Mexican coffee here, you can use the coffee of your choice. You’ll want to stick with a plain brew, though, and not use any type of overly-flavored coffee.
- 2- 3.15 oz. tablets of Mexican chocolate roughly chopped (You may substitute approximately 6 ounces of chopped semi-sweet chocolate here, but I would really try to stick with Mexican chocolate.)
Instructions
- Preheat oven to 350°.
- Line 2- 8″ x 8″ pans with parchment paper and set aside.
- Whisk the flour and salt together in a small bowl and set aside.
- Meanwhile, cream the butter and sugar together until light and fluffy.
- Beat in the eggs.
- Beat in the dry ingredients alternating with the buttermilk and coffee. Do not overmix.
- Fold in the chopped chocolate and pour the batter into the prepared pans, distributing as evenly as possible between the two and smoothing the tops.
- Bake for 26-28 minutes or until a cake tester inserted in the center of one of the pans comes out clean.
- Cool and cut dessert bars, serving immediately or storing in an airtight container for up to 4 days.