Coffee Blondies

coffee-blondies

These no-mixer coffee blondies were inspired by what was behind the counter at Starbucks. They’re made with real coffee, toasted pecans, and semisweet chocolate. Serve with coffee or espresso for a delightful afternoon treat!

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Spray a half baking sheet (17×13) with non stick cooking spray.

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Melt brown sugar and butter in a large saucepan over medium heat. Heat until completely melted, stirring occasionally.

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Stir in coffee. Set aside and let it cool to room temperature. Preheat oven to 350. Once cooled, add eggs and vanilla to caramel mixture. Whisk until combined.

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In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add flour mixture into caramel mixture until just combined.

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Stir in the pecans and chocolate chips until smooth.

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Pour mixture into prepared pan, spreading evenly.

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Bake for 18-22 minutes, or until toothpick comes out mostly clean from the center. Be careful not to over bake the blondies. Start checking with a toothpick after 18 minutes. Let cool 5-10 minutes in pan before slicing. Cut into small squares and serve warm.

Coffee Blondies
These coffee blondies were inspired by what was behind the counter at Starbucks. They're made with real coffee, toasted pecans, and semisweet chocolate. Serve with coffee or espresso for a delightful afternoon treat!
Servings
32 bars
Servings
32 bars
Coffee Blondies
These coffee blondies were inspired by what was behind the counter at Starbucks. They're made with real coffee, toasted pecans, and semisweet chocolate. Serve with coffee or espresso for a delightful afternoon treat!
Servings
32 bars
Servings
32 bars
Ingredients
  • 3 cups brown sugar
  • 1 cup butter plus 6 tbsp
  • 1/8 cup strong coffee
  • 3 eggs
  • 3 tbsp vanilla
  • 3 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/2 cups pecans toasted
  • 1 1/2 cups chocolate chips
Instructions
  1. Spray a half baking sheet (17x13) with non stick cooking spray.
  2. Melt brown sugar and butter in a large saucepan over medium heat. Heat until completely melted, stirring occasionally.
  3. Stir in coffee. Set aside and let it cool to room temperature.
  4. Preheat oven to 350. Once cooled, add eggs and vanilla to caramel mixture. Whisk until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add flour mixture into caramel mixture until just combined.
  6. Stir in the pecans and chocolate chips until smooth.
  7. Pour mixture into prepared pan, spreading evenly.
  8. Bake for 18-22 minutes, or until toothpick comes out mostly clean from the center. Let cool 5-10 minutes in pan before slicing. Cut into small squares and serve warm.
Recipe Notes

Be careful not to over bake the blondies. Start checking with a toothpick after 18 minutes.

 

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