Chocolate Chunk Cinnamon Espresso Bars

Surfing the internet, looking for something quick to make for dessert, I came across a recipe for Espresso Bars on the Vanilla Sugar blog.   I did a little tweaking, just to change it up a bit, and turned the recipe into:

Chocolate Chunk Cinnamon Espresso Bars

(adapted from Vanilla Sugar)

1 cup (2 sticks) butter, at room temperature

1 cup light brown sugar, firmly packed
1 TB ground espresso beans

1 tsp. vanilla extract
2 cups flour

1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 cups 70% Dark Chocolate broken into chunks

 

Preheat the oven to 375 F with the rack at the middle level. Whisk together the flour, baking powder, cinnamon and salt, set aside.

Line a 10×15 inch jelly roll pan with baking parchment.

Cream together the butter, brown sugar, espresso, and vanilla.

Blend in the flour mixture, until just combined, no over mixing. Stir in the chocolate by hand. The mixture will be very crumbly, with barely enough dough to hold together the chocolate chips.

Use your fingers, palms, and heels of your hands to press the dough evenly into the pan.

Bake 5 minutes, rotate the pan, and bake 10 minutes more or until the edges are just starting to brown.

Remove from oven and let cool in the pan…break into chunks and enjoy!