Coffee Crisp Brownies

Anyone who knows me also knows how much I love chocolate. Chocolate bars, chocolate cake, brownies…basically chocolate in all forms. One treat that I have been enjoying since I was a kid is Coffee Crisp. It was one of my favourite bars in my Halloween bag of treats and I still like to grab a bar every once in a while at the grocery store.  Of course, when I discovered a brand new Coffee Crisp flavour, I just had to make something yummy with it, so I decided on these crazy good brownies, which my kids have voted as their favorite treat so far this winter.

Coffee Crisp first appeared in Canadian stores in 1939 and has been one of Canada’s most popular chocolate bars since 1948. And over the years, we have seen such special edition flavours as: Orange, Raspberry, French Vanilla, Mocha, Caramel, Chocolate Crunch and now Latte. Mmmm latte.

My son even asked if he could take some brownies in his school lunch today as a treat. However, I am sure that he ate them are recess, right? {wink}

If you are looking for more scrumptious Coffee Crisp recipes, Coffee Crisp created these special recipes to celebrate its 75th birthday. Don’t they look delicious? Coffee Crisp Birthday Cake and Coffee Crisp Birthday Shot.

Ingredients:
1/2 cup (100 ml) butter, softened
1 cup (240 ml) sugar
3 large eggs
1 tsp (5 ml) vanilla
1 Tbsp (15 ml) instant coffee powder
1¼ cup (300 ml) all-purpose flour
1/2 tsp (2.5 ml) baking powder
pinch of salt
1/3 cup (80 ml) sour cream
1 king size COFFEE CRISP bar, chopped finely
frosting of choice

Directions: 
Preheat the oven to 325°F. Beat the butter and sugar until smooth. Add one egg at a time, beating after each addition.
Dissolve the instant coffee in 1 Tbsp of hot water and add to the egg mixture along with the vanilla. Mix the flour, baking powder, and salt in a separate bowl and add half to the egg mixture, mixing briefly. Add ½ of the sour cream and mix briefly before adding the rest of the flour
mixture. Mix again before adding the remaining sour cream. Add the batter to a round 9” pan and spread
evenly. Bake for 30 minutes, or until a toothpick comes out clean. Allow cake to cool completely,
remove from pan and top with your favourite frosting flavour – we recommend mocha! Lastly,sprinkle with finely chopped Coffee Crisp.
For a double layer cake: Double ingredient quantities and bake two cakes according to recipe. Cool the cake layers completely,
remove from pans. Frost
cooled cakes with your
favourite flavour, then place them directly on top of each other.
Top with finely chopped
COFFEE CRISP and enjoy

Ingredients: 
½ oz. (15 ml) coffee-flavoured liqueur
¼ oz. (7 ml) chocolate-flavoured liqueur
¼ oz. (7 ml) Irish cream liqueur
Whipped cream, for garnish
Finely chopped COFFEE CRISP,
for garnish

Directions:
Combine all liqueurs in a shot glass. Top with whipped cream and chopped COFFEE CRISP Say a toast and enjoy!

Don’t forget to take your warmest wishes to Twitter and wish this Canadian Classic a Happy Birthday.
Just use #HBDCoffeeCrisp to join the conversation & celebration!