Blonde Coffee Blondies Recipes

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Combine flour, sugar, baking powder and salt. Whisk egg, butter and coffee concentrate in large bowl until blended. Add dry ingredients; mix well. Stir in chocolate.
• Pour into prepared pan.
• Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

Steps:

• Heat the brown sugar and butter in a medium saucepan over medium-low heat until the butter melts. (I actually use a large saucepan and do all the mixing in this one pan)
• Dissolve the coffee in the hot water and stir in to the butter mixture.
• Let cool to room temperature.
• Preheat oven to 350 degrees F. and butter a 9 by 13-inch baking pan.
• When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.
• Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon.
• Stir in the nuts and chocolate.
• Spread the mixture evenly in the prepared pan with a rubber spatula.
• Bake until lightly browned, 25 to 30 minutes. Do not overbake.
• Cool completely and cut into squares.
• Preparation time includes 30 minute+ cooling time.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch by 8-inch baking dish or coat well with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments just until melted. Whisk in the brown sugar, then stir in the instant espresso granules, egg, vanilla, and salt. Mix well.
• Add the flour and stir just until combined.
• Spoon batter into baking dish - it will be very thick. Using an offset spatula or your clean fingers, press and spread the batter evenly into the pan.
• Bake for 20-25 minutes, or until set in the middle and the edges appear dry and slightly golden.
• Remove from oven and allow to cool for 1 hour.
• Make the icing. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl with a hand mixer, beat the butter until pale, about one minute. Add the powdered sugar and blend at low speed until the butter and sugar begin to combine. Drizzle in the irish cream. Add the milk, a little at a time, until you reach a creamy, spreadable consistency. Add the salt and combine well.
• Spread the icing evenly over the blondies. Cut into 16 squares and remove with a cookie spatula.
• Blondies keep at room temperature in an airtight container for 3 days.