Cappuccino Bars
Ingredients
For the Bars
- 2 Tb instant espresso powder not ground beans
- 1 Tb hot water
- 2 c all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 c butter unsalted, melted
- 1 c brown sugar
- ½ c granulated sugar
- 1 teaspoon vanilla extract
- ½ c chopped pecans
For the Glaze (optional)
- ¼ c powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk see instructions
Instructions
Make the Bars
- 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.
- Stir in the dry ingredients, and whisk until combined.
- Stir in the chopped pecans.
- Spread the batter in your prepared baking dish, and 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.
Make the Glaze
- Combine the powdered sugar and vanilla extract in a small dish. Mix with a small whisk or a fork. Add just enough milk (1/2 teaspoon at a time) to make it into a glaze that can be drizzled.
- Drizzle all over the top of the cappuccino bars.
- Cool completely.
- Cut into bars and enjoy!
Notes
- Try making these with hazelnuts instead of pecans, and adding 1/2 teaspoon of hazelnut extract to the batter!
- If you don't have a cast iron skillet, this can be made in a 9" square baking pan or a round cake pan. You may need to adjust the baking time. Use a wooden pick to check for doneness.
See This Recipe:
https://cosmopolitancornbread.com/cappuccino-bars/