Coffee Cake Blondies Recipes

COFFEE BLONDIES - ONE BOWL, NO MIXER

Steps:

• Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with cake release spray, butter or a light flavourless oil.
• Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts. Continue until the butter is partially melted but not hot. Then stir to melt the rest.Alternatively, melt the butter over a pan of simmering water on the stove top.
• Add the coffee and soft brown sugar and stir it in.
• Beat in the eggs and vanilla.
• Fold in the flour (and baking powder and salt, if using plain flour or unsalted butter). Mix until you have a thick glossy batter.
• Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
• Bake for 25-28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly. *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
• Stand the tin on a wire rack and allow to cool for 10-15 minutes to firm up. The centre will continue to cook in the residual heat. Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).

IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
• Whisk together flour, baking powder, and baking soda.
• Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
• Stir to combine.
• Stir in eggs and vanilla extract.
• Stir in flour mixture until just combined.
• Pour batter into pan, and sprinkle with almonds.
• Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
• Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
• Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar).
• Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
• Let glaze dry 1 hour.
• Cut blondies into 2 inch squares.
• Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.