Espresso and Rye Cookie Bars

These espresso and rye cookie bars are slightly nutty, ultra chocolatey, and have a hint of coffee flavor making them unbelievably delicious. There’s just one pan and thirty minutes standing between you and this game-changing dessert!

I’m not gonna lie. I made these espresso and rye cookie bars twice in two days. Not even kidding. I’ll let you speculate as to whether or not I shared any. But I will say they are so freaking good and I’ve literally become obsessed with them. And that irresistible coffee aroma that magically fills my kitchen while they’re baking isn’t so bad either. I’ve been thinking about playing around with rye flour ever since The Boy Who Bakes debuted his drool-worthy espresso and rye chocolate chip cookies a while back. Talk about life altering cookies. If you know, you know. If you don’t know….well, you best grab the recipe and see for yourself.

Rye flour has long been touted for its subtle, slightly nutty, complex flavor that you just can’t find with all purpose flour. And while we all expect that rye makes a pretty incredible loaf of bread, turns out it makes for one spectacular cookie bar too. Paired with espresso and dark chocolate, the addition of rye flour delivers the perfect trifecta of undeniably delicious flavor. Just one bite of these cookie bars and I think you’ll agree they are h-e-l-l-a good!

Cookie bars might honestly be my favorite dessert of all. They’re so easy to make and the lazy baker in me is all about instant gratification. These espresso and rye cookie bars are one of those treats I have zero will power over. I’m only halfway embarrassed to admit that I shouldn’t be left alone in the kitchen with a batch of these bad boys around. But what can I say? The combination of rye, espresso and chocolate is just more than I can take.

As per the usual, flakey sea salt is listed on the ingredients list for this recipe. It’s optional of course, but it rounds out the flavors of these magical cookie bars so perfectly that I highly recommend you sprinkle on a flake or two {or ten}. If you’re feeling extra decadent, allow me to point out that these cookie bars are just begging for a scoop of vanilla ice cream on top. If you just can’t wait for dessert, start your day off on a sweet note and dunk a bar in your morning latte.

WHY ARE COOKIE BARS SO GREAT?

No chilling required. Cookie bars require zero chill time which makes them the perfect treat when you want a cookie and you want it now. With just 10 minutes to mix the dough and 20 minutes of baking time, you have no reason NOT to make these bars!

One pan, fewer dishes. Since we’re not scooping cookie dough onto multiple baking sheets, there are fewer dishes to wash at the end of the day. It’s simple math. Less time in the kitchen equals more time with your feet up enjoying these cookie bars. You’re welcome.

Edge pieces {duh}. If you are an edge piece kinda person then these espresso and rye cookie bars are for you! Those extra thick and crispy edges are calling your name!

Rye and chocolate will forever be one of my most favorite flavor combos. I hope you’ll whip up a batch of these espresso and rye cookie bars to see for yourself just how good they are. You’re in for quite a treat! If you do make this recipe, snap a pic and tag @brownedbutterblondie on Instagram. It makes my day every time. I’ll meet you back here next time with another delicious recipe that I’m going bananas for! {hint, hint}

If you like these Espresso and Rye Cookie Bars, you may also love:

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Espresso and Rye Cookie Bars

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• Author: Browned Butter Blondie
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 24 1x
• Category: Bars & Brownies

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Description

These espresso and rye cookie bars are slightly nutty, ultra chocolatey, and have a hint of coffee flavor making them unbelievably delicious. There’s just one pan and thirty minutes standing between you and this game-changing dessert.

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Ingredients

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• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla
• 1 TBSP espresso powder
• 1 1/4 cups all purpose flour
• 1 cup dark rye flour
• 3/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 3/4 cups chocolate chips (I use a mix of bittersweet and semi-sweet)
• flakey sea salt for sprinkling, optional

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Instructions

1. Preheat the oven to 350 degrees.
2. Spray a 13 x 9 inch baking pan with non stick spray and line with parchment paper, allowing the sides to lift up and over the edges of the pan. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, about 2 minutes.
4. Add egg and mix on low speed until fully combined.
5. Add vanilla and espresso powder and mix on low speed until well incorporated.
6. In a medium bowl, whisk together flours, baking powder, baking soda and salt until well combined.
7. Add the flour mixture to the butter mixture in three additions, mixing on low speed until just barely combined. A few streaks of flour should remain.
8. Remove the bowl from the mixer and using a wooden spoon, stir in 1 1/4 chocolate chips, reserving 1/2 cup for the top of the bars.
9. Once combined, spread the dough into the prepared pan and use a rubber spatula to press the dough evenly into the pan.
10. Top with reserved chocolate chips and gently press into the dough.
11. Bake for 20-23 minutes, checking often to be sure top is not browning too quickly. Cover loosely with aluminum foil if needed.
12. Bars are done when edges are set and golden brown and there is a slight jiggle in the center of the pan. Do not over bake.
13. Remove from oven and cool completely on a wire rack before cutting.

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Notes

Recipe inspired by The Sweet & Simple Kitchen and The Boy Who Bakes.
Store in a cool, dry place for up to 3 days.
Bars may be frozen tightly wrapped for up to 2 months.

**Recipe inspired by The Sweet and Simple Kitchen and The Boy Who Bakes