Did you read the Cookies and Cream Cheesecake Bar post? This is the second bar I’ve baked from Beth Lipton‘s You Made That Dessert. I picked another classic: Coffee and Chocolate Chip Blondies. The bars are rich, dense and with an exceptional coffee flavor.
The toasty coffee and sweet chocolate compliment each other perfectly making these bars a lovely morning nibble. Who doesn’t like kickstarting their day on a sweet note, right?
I’ve also baked a variation: omitting the coffee and adding coconut and cranberries to it. They were softer and slightly more chewy. The base of this recipe is easily adaptable and infallible.
- Cooking Spray
- 11/2 cups (6.4 ounces) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons (3/4 cup) unsalted butter
- 11/4 cups packed dark brown sugar
- 2 eggs, at room temperature
- 2 tablespoons instant espresso powder
- 1 tablespoon vanilla extract
- 1 cup chopped walnuts (I omitted this)
- 11/4 cup sweet chocolate chips
- Preheat the oven to 350F. Line a 9 by 13 inch baking pan with foil. Leave a two inch overhang on both sides; lightly mist the foil with cooking spray.
- In a small bowl, combine the flour, baking powder and salt; stir with a fork to mix. In a saucepan, warm the butter and brown sugar on low heat, stirring with flexible spatula until the butter has melted and butter and sugar are well combined.
- Pour the butter sugar mixture into a large bowl and let it cool for about 5 minutes. (test the temperature with your finger- it should feel warm but not hot)
- Meanwhile, beat the eggs lightly in a small bowl with a whisk, just to mix the yolk and whites. In a small bowl, dissolve the instant espresso with vanilla.
- When the butter sugar mixture has cooled beat in the eggs with the whisk, then beat in the espresso vanilla mixture. Add the flour mixture and stir with a flexible spatula or a wooden spoon. Scrape down the bottom of the bowl ensuring all the dry ingredients are mixed in. Stir in chopped nuts and chocolate chips.
- Scrape down the batter into the baking pan and spread it evenly with a flexible spatula. Bake for 20 – 25 minutes until just golden brown and set in the centre. Transfer the pan to a wire rack and let to cool. Let it cool completely.
- For the nearest cut, place the pan in the refrigerator for 20 minutes before slicing. To slice use the overhang foil to remove the blondies and place on a large cutting board. Use a chef’s knife and cut into 24 pieces, wiping off knife between cuts, then carefully remove foil.
[Note: Both recipes have been reprinted with Beth Lipton’s permission]