Directions

1. 1

   Preheat your oven to 325°F. Line a 9 x 9-inch baking pan with aluminum foil, allowing the edges to hang over the sides for easy removal. Lightly spray the foil-lined pan with cooking spray.

2. 2

   In a medium bowl, combine the 1 cup all-purpose flour, quick-cooking oats, 1⅓ cups packed brown sugar, baking powder, and ¼ teaspoon salt.

3. 3

   Add the melted butter to the dry mixture and stir until all ingredients are evenly combined.

4. 4

   Transfer half of this oat mixture to the prepared pan and press it down firmly and evenly across the bottom to form the crust.

5. 5

   Bake the crust for 8 minutes, or until it turns light golden brown. Remove from the oven and let cool completely while you prepare the filling.

6. 6

   In a separate bowl, whisk together the ½ cup flour, ½ cup packed brown sugar, instant coffee granules, and a pinch of salt. Set aside.

7. 7

   Place the chocolate chips and 4 tablespoons butter pieces in a large microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until the chocolate and butter are completely melted and smooth.

8. 8

   Whisk the 3 large eggs into the warm chocolate mixture until fully incorporated. Then stir in the flour mixture until just combined.

9. 9

   Pour the chocolate filling evenly over the cooled crust. Sprinkle the remaining oat mixture over the top and distribute it evenly across the surface.

10. 10

    Bake for 35 to 40 minutes, until the bars are set but still have a slight give in the center. Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into 16 pieces and serving.