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Coffee Blondies

Source of Recipe

From "The Vanilla Bean Baking Book" by Sarah Kieffer


Recipe Introduction

"There are times when comfort and familiarity are so important, where vices are needed to just get us through, to keep us connected to *something* in difficult times. This recipe is one that gives me solace and grounds my soul. It started as a newspaper clipping that made its way into the Blue Heron kitchen, and I have continued to make it for almost two decades. It's peeked out of every bake case I have stocked, graced my kitchen table at birthday parties and baby dedications, brought me relief after a long day, and soothed tears at funeral luncheons. The combination of coffee and chocolate makes for blondies that are both unique and indulgent. I hope you find some comfort in them, too."

List of Ingredients

â—¦ 1 ½ cups all-purpose flour
â—¦ 1 ½ teaspoons baking powder
â—¦ 12 tablespoons (1 ½ sticks) unsalted butter, cold
â—¦ 1 ½ cups packed brown sugar
â—¦ ¾ teaspoon salt
â—¦ 2 tablespoons strong coffee, room temperature
â—¦ 1 egg
â—¦ 1 ½ tablespoons pure vanilla extract
â—¦ ¾ cup pecan halves, toasted and chopped
â—¦ ¾ cup bittersweet or semisweet chocolate chips


Recipe

Adjust the oven rack to the middle position. Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with a parchment sling.

In a medium bowl, whisk the flour and baking powder.

In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and stir in the coffee until well combined. Let the mixture cool to room temperature. Add the egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate chips and stir gently.

Spread the batter evenly into the prepared pan and bake 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.

Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan.
Cut them into squares.

Makes 12 large or 24 small blondies