I love blondies – I mean who doesn’t right? They’re basically chocolate chip cookie batter with all sorts of fun add ins. Here’s the thing though sometimes they just make my teeth hurt from their over the topness. I think it’s old age, but I now like my sweets a little less sweet and after trying to find a recipe that sounded right and failing this is what I came up with.
These are rich with the caramelly undertones of browned bitter, just sweet enough and chewy from the combination of sugars, nuanced thanks to the ground coffee interspersed throughout and have white chocolate chunks mixed in to to provide a perfect counterpoint to the more ‘adult’ flavours of this sophisticated take on a blondie.
The ground coffee sounds odd, but finely ground coffee for a drip coffee maker works like a charm. You can dial it down a little if it makes you nervous, but my coffee loving self wouldn’t want to add more. Just be sure to watch the clock carefully on this one – it bakes pretty quickly.
Coffee Flecked Blondies with Browned Butter and White Chocolate Chunks
8 tbsp butter
1 tbsp finely ground coffee
1 cup flour
½ tsp baking powder
¼ tsp salt
¾ cup brown sugar
¼ cup regular sugar
1 tsp vanilla
⅓ cup white chocolate chunks
Preheat the oven to 350, grease a square 8*8 pan and set aside. Brown the butter in a saucepan – you can see how over here. Sieve the rich nutty liquid into a bowl and set aside.
Whisk the flour, baking powder and salt together, set aside. Add the sugars and ground coffee to the butter mix and whisk well. Mix in the egg and the vanilla. Then stir in the flour mix until just combined. Fold in the white chocolate chunks.
Bake for 20-25 minutes. Please start checking close to 20 and keep a close eye on it, pull the blondies out of the oven as soon as a toothpick inserted in the middle comes out clean. Cool, cut and enjoy.