COFFEE BLONDIES
Steps:
- Preparation: Adjust the oven rack to the middle position. Preheat oven 350 degrees F. Grease 9x13 inch pan and line with a parchment sling. In a medium bowl, whisk together flour and baking powder In a medium saucepan over medium heat, melt the butter, brown sugar and salt. Remove from the heat and sir in the coffee until well combined. Let the mixture cool to room temperature. Add t he egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate chips and sir gently. Spread the batter evenly into the prepared pan and bake 18 to 24 minutes, until the blondies are set on the edge and top is golden and brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with a just a couple crumbs. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut the into squares.
TOFFEE BLONDIES
The toffee candy melts as it bakes, which gives these moist, buttery-tasting blondies a soft chewy consistency, perfect with a glass of milk. These bars are great for lunchboxes, a bake sale, or to bring to a party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
- In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
- Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
- Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.
Nutrition Facts : Calories 235 g, Fat 12 g, Fiber 1 g, Protein 2 g
IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES
These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze. Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012.
Provided by Dans La Lune
Categories Bar Cookie
Time 45m
Yield 24 2 inch squares, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
- Whisk together flour, baking powder, and baking soda.
- Melt the 2 cups of 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 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
- Make the glaze by whisking together 1 tablespoon of melted 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, or freeze in an airtight container for longer keeping.
Nutrition Facts : Calories 429.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 74.2, Sodium 283.6, Carbohydrate 60.4, Fiber 1, Sugar 43.2, Protein 4.2
BLONDE COFFEE BLONDIES
Need your coffee blondies to be even blonder? Make them with blonde coffee! These Blonde Coffee Blondies go great with a cup of the real thing.
Provided by My Food and Family
Categories Recipes
Time 39m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Combine flour, sugar, baking powder and salt. Whisk egg, butter and coffee concentrate in large bowl until blended. Add dry ingredients; mix well. Stir in chocolate.
- Pour into prepared pan.
- Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into squares.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.5905 g, Sugar 0 g, Protein 2 g
EASY BLONDIES
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12-16 pieces
Number Of Ingredients 8
Steps:
- Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
- Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
- Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
DELICIOUS COFFEE BLOND BROWNIES
A chewy rich brownie that has a wonderful taste of coffee with the nice crunch of nuts & chocolate chips. I much prefer blond brownies over chocolate ones, the coffee is a great bonus to this classic! From the Silver Palate Good Times Cookbook (an amazing cookbook with many many wonderful recipes!!)
Provided by MA HIKER
Categories Bar Cookie
Time 1h30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat the brown sugar and butter in a medium saucepan over medium-low heat until the butter melts. (I actually use a large saucepan and do all the mixing in this one pan)
- Dissolve the coffee in the hot water and stir in to the butter mixture.
- Let cool to room temperature.
- Preheat oven to 350 degrees F. and butter a 9 by 13-inch baking pan.
- When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer.
- Sift the flour, baking powder, and salt together and stir into the butter mixture with a wooden spoon.
- Stir in the nuts and chocolate.
- Spread the mixture evenly in the prepared pan with a rubber spatula.
- Bake until lightly browned, 25 to 30 minutes. Do not overbake.
- Cool completely and cut into squares.
- Preparation time includes 30 minute+ cooling time.
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