Café au Lait Squares

Oxmoor House
Coffee lovers will swoon over these moist brownies dottted with chocolate coffee beans.
16 squares


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1 1/4 cups all-purpose flour, divided
1 cup quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
1 tablespoon instant coffee granules
1/4 teaspoon salt
1/3 cup butter or margarine
2 (1-ounce) squares unsweetened chocolate
2 large eggs
1 cup sugar
2 tablespoons Kahlúa or other coffee-flavored liqueur
3/4 cup toasted, chopped walnuts
Chocolate coffee beans (optional)


Combine 1/2 cup flour, oats, and next 4 ingredients; stir well. Press flour mixture into an ungreased 9" square pan. Bake at 350° for 12 minutes.

Combine 1/3 cup butter and chocolate in a small saucepan. Cook over medium-low heat until melted, stirring frequently. Let cool.

Beat eggs at medium speed of an electric mixer until thick and pale. Add 1 cup sugar and Kahlúa, beating until blended. Stir in chocolate mixture, remaining 3/4 cup flour, and walnuts; spread mixture evenly over crust.

Bake at 350° for 25 minutes. Cool in pan on a wire rack. Spread Coffee Frosting over brownies. Cover and let stand until frosting hardens. Cut into 16 squares. Garnish with chocolate coffee beans, if desired.

Created date

October 2003