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!
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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!