The ultimate bar, for me has to be the Blondie. I’ve made so many variations of this but only blogged a few. Here is one that I know will become part of your repertoire. This time I’m using one of my favorite flavors – coffee. The better quality the better the taste (did I really just say that!?). This Coffee Blondie hits a lot of buttons for me and will for you as well. It is a great mid-day snack or after dinner treat.
Coffee complements chocolate quite nicely and there are enough of both these ingredients in this recipe to take it over the top. It’s been an unusual year so far and I’m seeing Christmas advertisements on the TV where people are dropping off gift baskets at relatives houses. This would be a great addition to a gift basket to drop off for front-line workers everywhere, your family, friends and neighbors. I cut these in 1” squares perfect size for 2 bites, perfect for sharing (or in my case, one bite and no sharing). You can add other things to this as well I’ve listed a few below but please use your imagination. The worst thing that could happen is you will have a deliciously odd baked good.
Baked bars (this recipe) keep well in an airtight container outside for about 4-6 days – but always do a visual inspection before consuming anything. And while these are great cold from the fridge, they are even better when warmed up 10 seconds in a microwave. I actually recommend this for left over refrigerated cakes as well (unless they are iced). Most desserts taste better at room temperature. Cutting into 1″ squares, I got about 65 pieces. Make them any size you want, you know my thoughts on treat sizes. Wash your hands, wear a mask, socialize responsibly and something reasonably new, download the Covid app on your phone. Stay safe and as always – enjoy!
Ingredients
6 oz (12 tbsp.) unsalted butter; more for the pan
6¾ oz (1½ cups) all-purpose flour
1½ tsp. baking powder
1½ packed cups light brown sugar
¾ tsp. table salt
2 tbsp. strong brewed coffee, at room temperature (espresso works well)
1 large egg
1½ tbsp. vanilla extract
¾ cup pecan halves, toasted and chopped
¾ cup bittersweet or semisweet chocolate chips
Substitutions/Changes
Reduce flour to 1 1/4 cups and add 1/4 cup cocoa
Add diced dried apricots or currants soaked in an espresso/coffee mixture
Consider adding toffee bits or even more chocolate – white, milk etc.
Directions
Preheat the oven to 350f – butter/spray a 9×13-inch pan and line it with parchment – leave an overhang to make removal from the pan easier
In a medium bowl, whisk the flour and baking powder – set aside
In a medium saucepan, heat the butter, brown sugar, and salt over medium heat, stirring occasionally, until the butter melts and the sugar dissolves, about 5 minutes
Remove from the heat and stir in the coffee – let cool slightly
Whisk in the egg and vanilla, and when smooth, add the flour mixture and stirring until combined
Stir in the pecans and chocolate chips until combined
Spread the batter evenly in the parchment lined pan and bake for 20 to 25 minutes. The sides should be set and the top should be just beginning to form cracks and a wooden skewer or toothpick inserted into the center comes out with just a couple of moist crumbs
Transfer the pan to a wire rack and let cool completely
Use the parchment sling to gently lift the blondie from the pan to a cutting board
Cut into 1” (or bigger) squares (eat all the edge bits – there weren’t any if anyone asks!)
