You have no doubt heard of food coma. It is real. Warning: these brownies cause Chocolate Coma. Just kidding. Sort of. These babies are filled with so many different types of chocolate, they may cause you to lose your mind! But please help yourself. Specially developed for the Canadian Baking and Sweets Show in Toronto on October 19 & 20. Brownies are classified as a bar cookie. The required elements are met using Coffee Crisp bars and Maple Syrup inside and decorated with wild Ontario Blueberries. Using the finest cocoa powder from Camino, semi-sweet chocolate chips from Callebaut and Nestle Coffee Crisp bars crisp crushed supplying the tasty middle layer.
- 2/3 cup (60 gram) Dark Cocoa powder
- 1 cup (200 grams) sugar
- 2 tablespoons (15 grams) Toasted Carob optional
- ½ cup (161 grams) Maple Syrup
- ¼ teaspoon salt
- 1 cup (170 grams) Semi-Sweet chocolate chips
- ½ cup (100 grams) Canola Oil
- 2 tablespoons (30 gram) brewed coffee
- 3 large eggs
- 4 (50 grams each – 200 gram) large Coffee Crisp bars crushed
Preheat oven to 350F (177C)
Whisk cocoa, sugar, salt, flour and semisweet chips in a large mixing bowl.
Add coffee, eggs and oil and mix until combined.
Split the batter in half (about 500 grams is half).
Put one half of the batter in the bottom of the pan and make sure it covers the entire pan.
Spread the crushed Coffee Crisp bars over the batter. It should easily cover the batter.
Put the other half over the Coffee Crisp layer being careful to cover all of the crushed cookies.
Bake for 35-45 minutes depending on the size of the pan. A 9 inch pan will bake more quickly. Check at 35 minutes for doneness.
Insert a sharp knife into the centre of the baked brownies. If it is ultra moist but not shiny and crumbly looking, it is done. Do not over bake.
Remove from oven and cool for an hour or more. Decorate with crushed Coffee Crisp crumbs, blueberries and powdered sugar. These will last for 5 days, theoretically but that has never been my experience as they have a habit of disappearing quickly. Enjoy.
Prep time: 15 minutes
Baking Time: 35-45 minutes
Pan size: 8” or 9”