These Espresso Bars, rich as a cup of coffee, are easy enough to whip up without an electric mixer. They are like a blondie, with a heavy dose of instant espresso added to the batter.
While chocolate chunks are added, these are all about coffee flavor. The coffee flavor is NOT incidental. In other words, if you do not like coffee, try a different recipe, like our Low FODMAP Chocolate Chunk Nut Blondies.
Favorite Recipes Made Low FODMAP
I used to make these Espresso Bars at my very first baking job and subsequently at a few other restaurants and bakeries, and finally at Harvest Moon Bakery, which Robin and I co-owned in Amherst, MA in the early 1990s.
It has continued to be one of my most often-requested recipes. So, I figured why not FODMAP IT!™ and bring you a version we can all enjoy. This version also happens to be gluten-free.
Adults Only
We don’t consider these to be kid-friendly, as they pack a caffeine wallop and a very intense flavor, but they can stand in for your afternoon coffee break.
They also don’t look like much, but the flavor is what these are all about. There is a reason why people ask for them all the time.
I know these images aren’t as sexy as say, our Cream Cheese Brownies, but trust us. If you like coffee flavor, you will LOVE these!
Instant Espresso Powder
You could use regular instant coffee, but instant espresso powder has a more intense flavor as we like it best.
King Arthur has a version and you can look for brands alongside the regular instant coffee in your supermarket, such as Medaglia d’Oro (which I also recommend) or Café Bustelo.
Whichever you use, make sure to keep the powder dry and it will last a very long time.
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
- Brown Sugar: Brown sugar has been lab tested by both Monash University and FODMAP Friendly. There are many kinds of brown sugar, from cane to beet (to blends) to Muscovado and more, which we discuss in our Explore An Ingredient: Sugar. Unfortunately, there is no information about what kind of brown sugars were lab tested. Monash gives us a low FODMAP amount of ¼ cup or 40 g but no further information. In addition, in private correspondence with Monash University we know that there are amounts larger than 40 g that would be considered low FODMAP. FODMAP Friendly gives us a low FODMAP amount of 13 g. Dark brown Muscovado sugar does appear in a product lab tested and certified low FODMAP by FODMAP Friendly, so we do know there is a low FODMAP amount.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly used to give it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are/were presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Currently FODMAP Friendly lists butter as containing no FODMAPs, which is more accurate to FODMAP content, and does not overlay government guidelines. Eat to your tolerance.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g. FODMAP Friendly has also lab tested dark chocolate, milk and white chocolate. Their lab tests place low FODMAP servings for dark chocolate at 30 g, with a max low FODMAP serving size of 102 g (that contains dairy). Milk chocolate is 30 g with a 42 g max serve; white chocolate is also 30 g with a max low FODMAP serve of 42 g.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Instant Coffee: Instant coffee granules/powder, both regular and decaffeinated, have been lab tested by Monash University. The low FODMAP serving size is placed at 4 g, which is 1 heaping teaspoon, but the regular granules do not become even Moderate for FODMAPs until 150 g, or ¾ cup (and this is the dry coffee), and Moderate at 390 g of granules/powder for decaffeinated. FODMAP Friendly has lab tested as well. They place a low FODMAP serving at 2.5 g, which they say is equal to 2.5 g, with a maximum serving of 4 g, about 3.3 teaspoons. The takeaway is that they most probably lab tested very different instant coffee products.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine. As the fructose is never in excess of the glucose, white sugar will never be high FODMAP, even in large amounts.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Espresso Bars
These Espresso Bars are the ugly ducklings of our brownies and bars – but don’t pass them up if you are a coffee lover!
Low FODMAP Serving Size Info: Makes 25 bars; serving size 1 bar
Ingredients:
- 3/4 cup (109 g) plus 1 tablespoon low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 3/4 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- 2 1/2 ounces (70 g) semisweet or bittersweet chocolate, finely chopped, preferably between 60% and 70% cacao
- 3/4 cup (170 g; 1 ½ sticks) unsalted butter, melted
- 3/4 cup (149 g) sugar
- 3/4 cup (160 g) firmly packed light brown sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1/4 cup (28 g) instant espresso powder
Preparation:
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Position rack in center of oven. Preheat oven to 325°F/165°C. Coat an 8-inch (20 cm) square pan with non-stick spray. Line with a strip of parchment paper to cover bottom and overhang on two sides. Spray the paper, too.
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Whisk flour, baking powder and salt in a small bowl to aerate and combine. Add chopped chocolate and toss to coat; set aside.
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Whisk together the melted butter, sugar, brown sugar and vanilla. Add eggs one at a time, whisking well after each addition. Stir in instant espresso. Stir dry ingredients into the butter/espresso mixture until just combined. Scrape into prepared pan.
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Bake for about 45 to 55 minutes, or until bars are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center will show a few moist crumbs clinging. Cool on rack before cutting. Cut into 25 bars (5×5 grid). Store at room temperature in airtight container for up to 4 days.
Notes:
If You Can Tolerate
- Fructans: If you have passed the wheat fructan Challenge, feel free to use regular all-purpose flour. Use the weight amounts for best equivalents.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
I made these last night and holy moly they are awesome! So very delicious and a wonderful balance of sweet and dark flavors from the chocolate and coffee!
🙂 pace yourself…I’ve learned the hard way with these! The caffeine content is definitely in there! Thank you so much for letting us know you loved them.
Thanks for the recipe. It sounds great.
Just a thought- I do not understand why you strssed several times that the bars don’t look nice.
I do not think this is justified, besides that should really not be the main consideration for food in my opinion. Lots of not so great looking food tastes incredibly good. And also small apples for example are usually much tastier then big and shiny ones.
I couldn’t agree more! Even in my wedding cake days – I have written 2 books on wedding cakes – Taste ALWAYS comes first. But, not everyone thinks this way. It is just verbiage to help people understand that these look “plain” but have loads of flavor. You do not expect them to be as tasty by looking at them.
Taste was good, but mine did not look like yours – mine were dark brownie colored – and they were oily/greasy. I followed all with the exception of 3 eggs. I only had jumbo but I researched 3 sources that all said use 2 if using jumbo eggs. I used Medalia D’Oro powder. Don’t know why my batch came out so differently. Taste was good but texture a bit off-putting.
You answered your own question! You made a substitution and they are approximate. Some recipes will take some variables and some will not. This brownie was born in our bakery many decades ago. I have made it thousands of times, even in larger bakery-size batches, and I know it works. I hope you might reconsider your star rating, as you did not actually make the recipe as written. FYI, most baking recipes are developed using large eggs. If you plan on doing any amount of baking (my recipes or others) consider having large eggs available. The Medaglia d’Oro is my fave coffee to make these with, and you will get a great result, if the directions are followed.