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Category: Bars
Prep Time: Cook Time: Total Time:
3/4 cup unsalted butter
1 lb dark brown sugar
3/4 cup instant espresso
1 tbsp hot water
4 eggs
2 tbsp vanilla extract
2 cup unbleached all purpose flour (plus more for dusting the pan)
2 tsp baking powder
1/2 tsp salt
1 cup chopped pecans and semisweet or bittersweet chocolate chips
2—3 tbsp Kahlua or other coffee liqueur
Heat butter and brown sugar together in a medium size saucepan over medium low heat until the butter melts. Dissolve the espresso in the hot water and stir into the butter/sugar mixture. Let cool to room temperature or, to speed up the cooling, put the mixture into the mixer and work with the paddle attachment.
Preheat the oven to 350. Butter an 11 x 8 inch pan, line with parchment, butter the parchment, and dust the entire pan lightly with flour.
When the butter mixture has cooled, beat in the eggs one at a time and the vanilla, stopping to scrape down the sides when necessary. Sift flour, baking powder and salt together and stir into the butter mixture. Stir in pecans and chocolate chips just to combine.
Spread the mixture evenly into the prepared pan. Bake 40-50 minutes, until lightly browned and a cake tester comes out clean. Do not over bake. Immediately after removing the blondies from the oven, brush the Kahlua all over the top using a pastry brush. Allow to cool completely in the pan before turning the whole thing out and cutting them.
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COFFEE CHOCOLATE CHIP BLONDIES
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Category: Bars
Prep Time: Cook Time: Total Time:
3/4 cup unsalted butter
1 lb dark brown sugar
3/4 cup instant espresso
1 tbsp hot water
4 eggs
2 tbsp vanilla extract
2 cup unbleached all purpose flour (plus more for dusting the pan)
2 tsp baking powder
1/2 tsp salt
1 cup chopped pecans and semisweet or bittersweet chocolate chips
2—3 tbsp Kahlua or other coffee liqueur
Heat butter and brown sugar together in a medium size saucepan over medium low heat until the butter melts. Dissolve the espresso in the hot water and stir into the butter/sugar mixture. Let cool to room temperature or, to speed up the cooling, put the mixture into the mixer and work with the paddle attachment.
Preheat the oven to 350. Butter an 11 x 8 inch pan, line with parchment, butter the parchment, and dust the entire pan lightly with flour.
When the butter mixture has cooled, beat in the eggs one at a time and the vanilla, stopping to scrape down the sides when necessary. Sift flour, baking powder and salt together and stir into the butter mixture. Stir in pecans and chocolate chips just to combine.
Spread the mixture evenly into the prepared pan. Bake 40-50 minutes, until lightly browned and a cake tester comes out clean. Do not over bake. Immediately after removing the blondies from the oven, brush the Kahlua all over the top using a pastry brush. Allow to cool completely in the pan before turning the whole thing out and cutting them.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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