Who isn’t going to love these espresso martini bars? No one, that’s who! I, for one, enjoy an espresso martini and have always wondered, how can I BAKE this? After trying a couple of epic fails, this is it! These are SO easy and SO tasty. You really are going to love these. You are also going to love this blog post because it is going to be short and sweet. See what I did there? LOL
Espresso Martini Bars Are As Easy As A Brownie
I’m not kidding. These are as easy to make as a brownie. They are fudgy and chewy and have a little bit of a gooey center. They pack a lovey punch of coffee flavor while hitting you with a shot of Kahlua at the finish. This is a lovely treat. After all, dessert comes after the meal, right? So does the espresso! We are going to put them in to the same perfect bite. My husband put these in his list of top five favorites. I’m not going to lie he is my toughest critic so these have to be good.
Your Days Of Only Drinking An Espresso Martini Are Over
I’m going to show you just how easy it is to make these Espresso Martini bars. The batter comes together so quickly. Their gooey center is so simple as well. Nothing beats a one pan cookie for the holiday! Are we ready to give these a try? Let’s do it!
Important Note
One thing I need to say here. While working on this recipe I tried different espresso powders and I have to say it actually really mattered. King Arthur Espresso Powder is by far the best and really makes this recipe what it is. Truly worth the trouble and time to get.
Prepare Your Pan Hack
Step by Step
Who isn’t going to love these espresso martini bars? NO ONE! That’s who. Let me know if you make them and what you think of them!
Espresso Martini Bars
Equipment
- King Arthur Espresso Powder While I was working on this recipe I tried different espresso powders and I feel strongly they make a huge difference. King Arthur's Espresso makes this recipe what it is! It's worth the investment.
Ingredients
- 14 oz sweetened condensed milk
- 2 tbsp King Arthur Espresso Powder divided
- 2 tbsp Kahlua coffee liquor
- 2 sticks unsalted butter, melted
- 2 large eggs, room temperature
- 275 g brown sugar (1ยผ cups)
- 100 g sugar (ยฝ cup)
- 1 tbsp vanilla bean paste (pure vanilla extract is fine)
- 450 g all purpose flour (3 cups)
- 1 tsp baking soda
- 1ยฝ tsp salt
- 1ยฝ tbsp powdered sugar
Instructions
- preheat oven to 350ยฐ
- line a 9×13 pan with foil, extending foil beyond pan so you can lift bars out of pan when cooled to make it easier to cut into squares. spray with ccoking spray and set aside
- combine sweetened condensed milk and 1 tbsp espresso powder and set aside; espresso powder will continue to incorporate as this sits
- in a small bowl combine Kahlua and 1 tbsp espresso powder
- in a large bowl melt two sticks of unsalted butter
- add Kahlua mixture to melted butter, mix well
- add eggs, sugars, vanilla to Kahlua and butter
- sift together flour, salt and baking soda in a bowl together
- add dry ingredients, batter will be thick, more like a cookie dough than a brownie batter
- RESERVING ยพ CUP OF BATTER spread into bottom of prepared pan, I used my hands to do this
- RESERVING ยผ CUP OF ESPRESSO MILK FOR LATER pour espresso milk over batter in pan
- using reserved batter crumble and place on top of espresso milk layer
- bake for 30-35 min unil golden brown, and a toothpick comes out clean when tested in center
- with ยผ reserved espresso milk, brush the top of hot bars
- cool completely in pan
- remove from pan, cut into squares, dust with powdered sugar
- ENJOY RESPONSIBLY!
Wow!!! These are delicious even with sub-par espresso powder from the back of my cabinet. Such a nice new flavor for my cookie tray. I really don’t have another recipe like it.