This is one of our family’s oldest recipes that we continue to make again and again. We think it originally came from a neighbor in the late 1950’s or early 60’s. Grammy used to make it for the whole family, my mom held up the tradition when I was a kid, and the recipe is still going strong! It’s a total classic in our family.
One caveat, you will need a rimmed 10×15 baking sheet. An 11×14 sheet would work too, but you can’t go any bigger. This is because the batter goes directly onto the greased baking sheet and gets spread out (hence why it needs to be rimmed). The mixture will seem thin but part of the charm of these coffee squares is they are skinny little squares that soak up all of that delicious coffee glaze. I once made these on a larger rimmed pan because that was all I had at the time and they turned out way too thin and too crispy. You could try a smaller rimmed baking sheet, but at your own risk. We have made this recipe the same way over the years and have never even tried to adapt it. If you find a better way I’d love to hear about it!
Of course, you can omit the raisins and the dates from the recipe if that isn’t your thing. I think we have always found all of the ingredients compliment each other pretty well.
Makes about 2 dozen squares
- 1/4 cup Butter
- 1 cup Brown sugar
- 1 egg
- 1/2 cup hot espresso or coffee
- 1 1/2 cup Flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup raisins or chopped dates (optional)
For the Glaze:
- 2 tbsp softened butter
- 2 cups powdered sugar
- pinch of salt
- 2 tbsp hot espresso or coffee
- 1/4-1/2 tsp espresso powder
Preheat oven to 350F. Mix butter, sugar and eggs. Stir in espresso. Add dry ingredients and mix well. Add raisins or dates (if using). Spread on a rimmed 10×15 baking sheet. It won’t seem like it quite fits but it will spread out when you cook it. Bake for 18 to 20 minutes. For the glaze: Add butter, powdered sugar, salt, and espresso powder to a bowl. Pour hot coffee or espresso over the sugar mixture and whisk until the butter is melted and you have a nice glaze. Frost coffee squares while warm. Let cool and cut into squares.