Indulge in these rich, espresso-infused Cappuccino Bars, baked to perfection in a rustic cast iron skillet.
Each bite of these buttery, moist bars delivers a bold coffee kick balanced by creamy sweetness and crunch of chopped pecans.
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To Make This Recipe You Will Need:
- instant espresso powder
- hot water
- all-purpose flour
- baking powder
- salt
- eggs
- butter, unsalted
- brown sugar
- granulated sugar
- vanilla extract
- pecans
- powdered sugar
- milk
- mixing bowls
- whisk
- 10 inch cast iron skillet
- parchment paper
- cooling rack
Watch Me Make this Recipe in the Video Below
To begin, preheat your oven to 350°(F).
Line a 10 inch cast iron skillet with parchment paper. Set it aside for now.
Combine the instant espresso and hot water in a small dish. Stir it together to dissolve the instant espresso, then set it aside for later.
In a small bowl, combine the all-purpose flour, baking powder and salt. Set it aside for now.
In your mixing bowl, whisk the eggs to break them up and make them frothy.
Add in the brown sugar, granulated sugar, melted butter and vanilla extract. Whisk until combined.
Stir in the dissolved instant espresso.
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Stir in the dry ingredients, and whisk until combined.
Stir in the chopped pecans.
Spread the batter in your prepared baking dish.
Bake for 25-30 minutes or until they test done with a wooden pick.
Allow the bars to cool in the pan for 10-15 minutes.
Making the Simple Glaze
Combine powdered sugar and vanilla extract in a small dish. Mix with a small whisk or a fork. Add just enough milk to make it into a glaze that can be drizzled.
Drizzle all over the top of the cappuccino bars.
Cool the bars completely then cut into bars.
Enjoy these decadent and moist cappuccino bars!
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