Maple Espresso Naniamo BarsPosted by Cupcake Kelly on Jan 18, 2012 in Brownies & Squares | 11 comments
If I made new years resolutions it would definitely be to bake more! These squares are super rich, especially with the Green & Black’s espresso chocolate on top. I chose to make these traditional Canadian squares with a hint a maple in the middle and I skipped adding coconut to the base.
I started off January first by cleaning out all of my kitchen cabinets and my four whopping baking paraphernalia boxes.
I have now accumulated so much stuff that it’s impossible to remember what I have, packets of half opened everything everywhere and everything was getting squished.
I saw this idea on Pinterest and thought it was great. I filled four of these containers I have so many liners! Now I can see what colors I have and they won’t lose their shape.
I also put all of my candy melts into a big cereal container. I’ll be able to see what colors I have so I don’t keep buying ones I don’t need. Whether this is a good idea or not is yet to be seen! If I want those pink ones on the bottom I’ll have to empty the whole box. It did however save tons of space.
113g unsalted butter
30g cocoa powder
1 egg, beaten
1 tps vanilla
200g graham cracker crumbs (I used leftover ginger snap biscuits)
65g mini chocolate chips
50g chopped walnuts
56g unsalted butter, at room temperature
2-3 tbs cream
4 tbs maple syrup (or to taste)
2 tbs Bird's custard powder
230g icing sugar
120g espresso or coffee chocolate
14g unsalted butter
- Make the bottom layer. Lightly grease a 9x9 inch brownie pan. In a large pan over low heat melt the butter the butter. Remove from the heat and whisk in the sugar, cocoa powder, egg.
- Return to the heat and stir constantly for 1-2 minutes until the mixture thickens. Remove from the heat again and stir in the vanilla, walnuts and after a minute the chocolate chips (so they don't melt). Press the mixture into the brownie pan.
- Cover with cling film and refrigerate for 1 hour. Make the filling. With an electric mixer beat the butter until smooth and creamy. Add the vanilla, maple syrup and cream.
- Spread over the bottom layer. Cover and chill for 30 minutes.
- Make the top layer. In a microwave safe bowl melt the chocolate and butter at 30 second intervals until melted. Pour over top the maple layer and refrigerate until set.
- Cut into squares with a sharp knife. I kept my squares in a sealed container in the fridge.
adapted from Joy of Baking