Graham Cracker Brownie Bars

These Graham Cracker Brownie Bars are topped with coffee-infused cappuccino chips and crunchy hazelnuts, giving you a twist on the classic brownie square. Serve these as an afternoon snack or as a dinner dessert topped with gelato and drizzled with a salted caramel sauce. 

There are two kids of people in the world: people that love fudgy brownies and people that love cakey brownies. If you love cakey brownies, this recipe for Graham Cracker Brownie Bars will lure you into the fudgy side. So actually, there are only one kind of people in the world: those that adore brownies. Fudgy brownies that hit the spot every time. The ones that when you bite into, your front teeth are smeared with chocolate regret that tastes like heaven.

Make these brownie bars, please. If you do one thing this summer, make them and share them with friends and family. They’ll love you and you’ll love yourself as you sneak that last piece of brownie you snuck into the back of your fridge so no one would steal it. The graham cracker crust gives them a distinct texture and the topping of cappuccino chips and hazelnuts add a much needed crunch.

Graham Cracker Brownie Bars

These brownie bars are layered with a crumbly graham cracker crust, filled with a fudge chocolate center, and topped with cappuccino chips and hazelnuts, for a decadent treat!

Print Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Total Time:1 hour hr

Ingredients

• 1 package graham crackers
• ⅓ cup melted coconut oil
• 1 stick unsalted butter room temperature
• 4 ounces chocolate chips I used Cacao Barry 70%
• 2 tablespoons cocoa powder I used Divine Chocolate
• 1 ½ cups sugar I used Zulka Morena Sugar
• 3 large eggs room temperature
• ¾ cup all-purpose flour I used Einkorn flour
• ¼ cup cappuccino chips
• ¼ cup chopped raw hazelnuts

Instructions

• Preheat oven to 350F and grease loaf pan. Set aside.
• Pulverize graham crackers in a food processor until fine in texture. In a small bowl, mix the crackers and coconut oil until the mixture resembles wet sand. Press into the bottom of the loaf pan.
• Over a double boiler, melt chocolate, cocoa powder, and butter. Let cool for 5 minutes.
• With a hand or stand mixer, whisk sugar and eggs until double in volume and light in color. Drizzle in chocolate and flour until just incorporated. Do not overmix.
• Pour into prepared graham cracker crust and top with cappuccino chips and hazelnuts. Bake for 35-40 minutes until firm in the center.
• To serve: refrigerate overnight for better cuts. Slice with a warm knife and serve!

About some of the ingredients used in this recipe (not sponsored, just sharing!):

• Cacao Barry Chocolate: one of the best chocolates in the world and what a lot of professional pastry chefs use at homes and in their restaurant kitchens. This particular one, the Saint-Domingue is “Hispaniola, a blend of Forastero, and Criollo, combines an exceptionally long finish and produces a dark chocolate with a very pronounced cocoa flavor”, and works very well with how pronounce the chocolate flavor is. 
• Divine Chocolate Cocoa Powder: to make the chocolate flavor even more pronounced, I added a couple tablespoons of this cocoa powder, made from 100% fair trade cocoa. Not only is Divine Chocolate great for baking, but their milk chocolate bars are crazy delicious!
• Zulka Morena Pure Cane Sugar: I’ve been baking with Zulka for the past two months in different ocassions after getting a sample in the mail and I can honestly say I’ve loved the way it performs. It’s raw sugar, with no added processes and it’s non-GMO. Unlike regular white granulated sugar, this sugar is light brown in color naturally and enhances baked goods with caramel notes.
• Einkorn Flour: with a lower gluten percentage than regular wheat flour, and grown in the USA, “Tropical Traditions einkorn is grown on family farms in Washington State. Tropical Traditions Organic Whole Grain Einkorn Flour is the whole ground up einkorn grain, retaining all the nutrients.” I’ve baked with it in a variety of recipes and it performs just as well as “regular” all-purpose flour.