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Espresso and Chocolate Chip Slices
Linda Nortje
Espresso and Chocolate Chip Slices [sheet pan recipe] are delicious, especially with a cup of freshly brewed coffee - at teatime or for dessert - Quick, easy recipe.
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Course
Dessert
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
12
Servings
Ingredients
1x
2x
3x
1
cup
Butter
softened
1 ¼
cup
Sugar
1
t
Vanilla Extract
4
Eggs
1
cup
Strong Espresso
cooled, divided
¾
cup
Ground Almonds
¾
cup
Chocolate Chips
2 ½
cups
Flour
1
t
Baking Powder
2
cups
Icing Sugar
2
TB
Coffee Liqueur
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – Line a baking sheet with baking paper
Beat the Butter until light and creamy – gradually add the Sugar, Vanilla and Eggs, keep beating until smooth
Stir in 3/4 of the Espresso Coffee, add the Ground Almonds and Chocolate Chips – stir until combined
Sift together the Flour and Baking Powder and stir into the mixture
Spread the batter evenly on the prepared baking sheet – bake for 30 – 35 minutes – remove from oven and let it cool
slightly
Mix the Icing Sugar, the remaining Espresso Coffee, and the Coffee Liqueur to form a spreadable mixture – spread over the cake whilst it is still warm
Cool the cake completely in the baking sheet, slice and serve
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.