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Coffee: Coffee Almond Blondies

Source of Recipe

Beat That! Cookbook


List of Ingredients

3 ounces semisweet chocolate bar (good quality) -- chilled for 1 hour
1/2 cup unsalted butter, softened
1/4 cup almond paste
1 cup sugar
1 large egg
2 tablespoons instant coffee powder
1 tablespoon milk
1 teaspoon vanilla
1/4 teaspoon salt
1 1/3 cups flour
1/2 cup chopped almonds


Recipe

Preheat the oven to 350ºF, with a rack in the middle. Generously butter a 9" square pan. Break up the chilled chocolate bar and grind it in a food processor until it's reduced to bread-crumb sized pieces. Transfer the chocolate flecks to a large bowl. In the food processor, process the butter, almond paste and sugar until smoothly melted. This may take longer than you think as almond paste tends to stay clumped. Once the almond mixture is really smooth, add the egg and process everything again.

Dissolve the instant coffee in the milk. If the coffee is freeze-dried, you may need to heat the milk first. Add the coffee-milk mixture, vanilla and salt to the food processor and process a few seconds. Add the flour and process until everything is smooth. Transfer the batter to the bowl with the chocolate in it. Stir together the batter, then chocolate and the almonds. Spread the batter in the pan; it will be stiff. Bake the mixture for 25-30 minutes, or until a toothpick stuck in the center comes out only slightly sticky. Cool the blondies and cut into squares; makes 16-20.