If it has coffee, it can be eaten for breakfast right?
One of my favorite things to do (although not very thrifty) is to browse around the grocery store, typically the health food section, and find new products to try. These are usually snack/protein bars of some sort since they are basically my saving grace on busy work days. There seems to be new companies popping out of nowhere constantly; sometimes they’ve been around a while and they’re just now making it into my part of the world. Either way, it’s a fun way to keep my snack game interesting.
While diving into the massive selection of bars at our local Fresh Market, Thunderbird Bars caught my eye. Price was good, flavors were interesting. I picked it up, scanned the nutrition info and ingredients. It seemed to good to be true. Almost every one of their bars was less than 200 calories (some even under 150) and the ingredient lists were on point!
I snagged the Hazelnut + Coffee + Maca bar because, duh, 3 of my favorite things. Now, let me just ask, is it weird to remember the exact place you were when you tried something for the first time? Because I do. I remember where I was when I first opened this bar and I couldn’t get over how good it was. I needed more.
Luckily, I ended up buying 2 of those bars so I was good to go the rest of the week. On the shopping list for the following week: THUNDERBIRD BARS.
I was fortunate enough for this amazing, Austin-based company to reach out and offer to send me a sample of their line up. How could I say no? My store didn’t carry all of their flavors and I couldn’t wait to try them all.
Plus, I wanted to make something with the bars to extend their use. Ha! And what better bar to use than my first love, Hazelnut + Coffee + Maca. It’s the perfect morning-pick-me-up with actual coffee beans right in the bar. HELLO! I knew it would be perfect as part of the topping on a coffee cake. It just made sense.
How about starting your morning with coffee? … and cake!
Cocoa Coffee Cake Brownies
Author: My Skinny Sweet Tooth
Yields: 9 servings
Serving Size: 1 piece
Smart Points per Serving: 3sp
Macros per Serving: 116 calories
2g Fat, 19g Carbs, 5g Protein
• 1 ¼ cups (150g) flour (I used whole wheat pastry flour)
• 1/4 cup (20g) cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder (I used Hershey’s Special Dark)
• 1/2 tsp sea salt
• 1 cup (227g) 0% greek yogurt
• 1/2 cup milk (I used unsweetened vanilla cashew milk)
• 1/4 cup brewed coffee, cooled (OR use 1/4 cup more milk)
• 1/4 cup (60g) sugar free maple syrup (or liquid sweetener of choice)
• 1 tsp butter vanilla extract (or vanilla extract)
• 1 tbsp dry oats
• 1 tsp butter, melted
• 1 Hazelnut + Coffee + Maca Thunderbird Bar
• 1/2 oz chocolate chips (I use Lily’s Dark Chocolate Chips)
• Preheat oven to 350°F, spray an 8×8 baking dish with non stick spray or line with parchment. Set aside.
• In a food processor or blender, pulse the Thunderbird bar with oats and butter until a crumble is formed. Set aside.
• In a medium sized bowl, sift together the dry ingredients: flour, cocoa powder, baking soda/powder, and sea salt.
• In a large bowl, mix together the wet ingredients: greek yogurt, milk and/or coffee, sf maple syrup, vanilla.
• Add the dry ingredients to the wet and mix thoroughly until combined. Do not over mix.
• Pour 1/2 the batter into the prepared baking dish, spreading the batter out evenly.
• Sprinkle 1/2 the crumble over entire surface, followed by the chocolate chips.
• Pour the rest of the batter on top, smoothing out as needed. Sprinkle on remaining crumble; pressing down lightly to ensure the crumble sticks when baked.
• Bake for 35-40 minutes or until done.
• Allow to cool before cutting.
• Store in an air tight container.