Base Ingredients

133 grams soft white flour

42 grams white sugar 

1/4 tsp salt

94 grams cold butter 

Filling Ingredients

57 grams soft butter

50 grams brown sugar

45 grams white sugar

1.5 tbsp cream (22 ml)

3/4 tsp vanilla

1 egg

8 grams soft white flour

pinch of salt 

3/4 tsp very finely ground coffee

Maldon coarse flake salt, for sprinkling on top of the bars 

Makes 8 bars 

Instructions

Preheat the oven to 350f.

Line an 8” loaf pan with parchment paper, taking care to press the paper into the sides of the pan and that the paper extends only slightly past all sides of the pan. You will use the paper as a sling to remove the bars after they are baked.

Make the base of the bars by adding all of the ingredients to the bowl of a food processor fitted with the blade attachment. Turn the food processor on and pulse until the dough comes together and the butter is well incorporated.

Press the dough into the bottom of the parchment-lined pan, taking care to create an even base over all areas, including the corners. Place the pan in the fridge when you are done.

Make the filling by creaming the sugars and butter with the paddle attachment in a stand mixer. 

Cream for about 3 minutes, or until light and fluffy. Then add the egg, cream and vanilla and beat again. 

Scrape down the bowl, then add the flour, salt and coffee. Turn the mixer on medium high and beat for about a minute until all of the ingredients are well combined. 

Take the pan out of the fridge and pour the filling over top. 

Place in the center of the oven and bake for about 45 minutes, or until the crust is a deep, golden brown and there is no jiggle when you shake the pan. 

Remove from the oven and immediately sprinkle coarse salt on top of the filling. Place the pan on a cooling rack and let cool completely before attempting to remove the bars from the pan.

Once fully cooled, grasp the parchment paper sling and remove the bars from the pan. Slice into 1” pieces and serve or freeze for later.