I walked into the kitchen with blondies on my mind. An hour or so later, these dark-as-fudge bars were resting on the cooling rack. Somewhere between intention and action, they’d taken a random turn. Maybe it was the cup of coffee I was sipping that made me think I should add ground espresso or the chocolate I was nibbling that led me to the cocoa bin. By the time I finished, the blondies were nowhere to be seen. The brown sugar–caramel flavor and chewiness associated with blondies are still there, but keeping them company, and turning what would normally be a very sweet cookie into something with an edge, are the cocoa, espresso, chocolate and bits of walnuts.
I mean, there really isn’t much to say. All my favourite things in one bite. These were SO GOOD that I
- Didn’t minify the recipe and
- Didn’t share with neighbours/ colleagues etc…
Neil and I enjoyed these over the course of a week or so – they are excellent re-heated for a few seconds in the microwave after they start to get a little less fudgy.
Now, shoo, go make these.
Get the recipe for Dorie Greenspan’s Fudgy Mocha Bars on page 48 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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