Spice Blend Espresso Bar

Preheat oven to 325 F. Grease and line an 8-inch square baking tin. Set the tin aside.

Melt the butter, sugar, espresso powder and salt together in a large heatproof bowl set over a large pot of simmering water (double boiler). When it is smooth, remove the bowl from the heat and let the mixture cool slightly. Then whisk in eggs and vanilla extract. Mix until combined. Set aside.

Sift the flour, baking powder and baking soda together. Fold the flour mixture into the espresso mixture with a spatula.

Mix the ground cinnamon, allspice, ground ginger and granulated sugar together in a small bowl.

Pour the batter into the prepared tin and smooth the top, pushing the batter into the corners of the pan. Sprinkle the mixed spices all over the top of the batter.

Bake for 30 to 35 minutes, or until a toothpick inserted comes out with some moist crumbs, but no wet batter.

Remove pan from oven, sprinkle sea salt over the top and let them cool completely. Cut into squares and serve.