Chewy Irish Coffee Blondies

Recipe Rating:
 1 Rating
Serves: 24
Cooking Method: Bake


2 stick unsalted butter plus more for pan
2 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 c packed light brown sugar
3 Tbsp freshly ground coffee
2 large eggs
1 tsp pure vanilla extract
1/2 c sliced almonds, skin on
1 Tbsp melted butter, warm
2 Tbsp irish whiskey
3/4 c confectioners' sugar, sifted

The Cook

Cathy LaFay Recipe
Well Seasoned
Cape Coral, FL (pop. 154,305)
Member Since Sep 2011
Cathy's notes for this recipe:
I pulled this out of Living sitting in a Drs office so Im not sure when it was published. Sure looks good tho... The picture and discription is off marthastewarts website.

Heres whats written:
Skip the green food coloring. We've raised the bar for Saint Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors -- ground coffee in the batter, whiskey in the sugar glaze. And you don't have to pull out the heavy stand mixer: A bowl and a wooden spoon will do.
Make it Your Way...

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Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.

Blondies can be stored at room temperature up to 2 days.
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