Tobacco, coffee, alcohol, hashish, prussic acid, strychnine, are weak dilutions. The surest poison is time.
Ralph Waldo Emerson
The Vanilla Bean Blog is one of my favourite food blogs and I had seen this picture of coffee blondies on the site a long time back but had put off trying them for some reason or other. Then more recently, I bought the Vanilla Bean Baking Book (which i strongly recommend!) and saw the same alluring blondies . Bookmarked them again but somehow never got around to making them. And a while back, while I was browsing Bakers Royale (another one of my favourite blogs), I came across the same blondies -the very same recipe that had been tried from the book!
Cut to December 2018, when I was playing Secret Santa with a group of bakers and the only thing I knew about the Baker I got (other than the fact that she was a talented baker!) was that she liked coffee! There was no better time than this to try the blondies!
With a thumbs up from both Naomi Robinson (Baker Royale) and Sara Keiffer (Vanilla Bean Baker), it was a no brainer that this recipe would be great. It was . No argument there. In all honesty, the first time I tried them, I thought they were delicious but a little more on the cakier side than I generally like . The next time around, I found the texture perfect.
The bars are thin but intensely coffee. With such a strong boost of coffee flavour, the gooey chocolate chips are exactly what the blondie needs!
Coffee Blondies :
- 95 grams or 3/4 cup all-purpose flour or maida
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 85 grams or 6 tablespoons unsalted butter
- 150 grams or 3/4 cup brown sugar
- 1 tablespoon instant coffee powder dissolved in 1 tablespoon water
- 1 small egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Preheat the oven to 180 C or 350F.Line a 8 inch square pan with parchment paper, leaving the parchment long overhanging on two opposite sides .
- In a bowl, whisk together the flour ,baking powder and salt. Keep aside.
- In a saucepan, melt the butter and brown sugar.
- Take off heat and stir in the coffee. Let the mixture cool to room temperature.
- Whisk in the egg and vanilla
- Whisk in the flour mixture until just combined.
- Stir in the chocolate chips.
- Spread the batter into the prepared pan and bake 20 to 24 minutes, until a toothpick inserted in the centre should come out with a few moist crumbs.
- Cool completely in pan , remove the blondie slab by lifting the overhanging edges of parchment and slice !
- This recipe can be doubled
- The blondies can be stored in an airtight container for 3-4 days.
- You can add some chopped nuts or white chocolate chips too
- My measuring cup measures 240 ml.
If you are a coffee person, you are going to gorge on these blondies! You could also have a look at some other coffee based recipes I have on the blog like the eggless coffee cupcakes , the coffee shortbread or the coffee overload cake !