One bite of these rich chocolatey bars and you will be in heaven! These are decadent and you won't need much to satisfy that chocolate craving!
If you're looking for a dessert that will impress, this one will hit the spot. Full of chocolate and coffee flavors, this is a delicious end to any meal.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 10 tbsp unsalted butter, divided
- 1 cup light brown sugar
- 3 eggs
- 2 tbsp Espresso Bean Dark Balsamic
- 1/3 cup heavy whipping cream
- 2 tsp vanilla extract
- 1 1/2 tsp espresso powder
- 1/4 tsp salt
- 1 1/2 cups semisweet chocolate chips
Preheat the oven to 350° F.
Combine graham cracker crumbs, granulated sugar and 6 tbsp melted butter in a medium size bowl and mix with a fork until crumbly. Spray an 8x8 inch baking dish with cooking spray or coat with butter, then press crust into the dish evenly. Bake for 8 minutes at 350° F, then set aside until ready.
Add remaining 4 tbsp butter to a small saucepan set over medium heat, cook until the butter begins to brown, about 3-4 minutes. Let cool for about 10 minutes.
Whisk together the brown sugar, eggs and Espresso Bean Dark Balsamic until well combined. Add the cream, vanilla extract, espresso powder and salt. Whisk in the brown butter until smooth. Fold in the chocolate chips. Pour the mixture over the crust.
Bake for 45-50 minutes, until the pie is only slightly wiggly in the center. Remove from the oven and let cool 20-30 minutes. Sprinkle with sea salt and serve plain or topped with whipped cream or vanilla ice cream!
Makes 8 servings
Recipe adapted from halfbakedharvest.com
Not a coffee fan? No problem! Try these instead of the Espresso Bean:
Raspberry Dark Balsamic, Strawberry Dark Balsamic, Bordeaux Cherry Dark Balsamic, Caramel Dark Balsamic, Bananas Foster Dark Balsamic, Bourbon Dark Balsamic, Maple Dark Balsamic, Walnut Strawberry Dark Balsamic, Cinnamon Pear Dark Balsamic
Feeling particularly adventurous? Try the Spicy Mole Dark Balsamic for a Mexican Chocolate bar!
