Chewy Irish Coffee Blondies Food

BAILEYS & COFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch by 8-inch baking dish or coat well with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments just until melted. Whisk in the brown sugar, then stir in the instant espresso granules, egg, vanilla, and salt. Mix well.
• Add the flour and stir just until combined.
• Spoon batter into baking dish - it will be very thick. Using an offset spatula or your clean fingers, press and spread the batter evenly into the pan.
• Bake for 20-25 minutes, or until set in the middle and the edges appear dry and slightly golden.
• Remove from oven and allow to cool for 1 hour.
• Make the icing. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl with a hand mixer, beat the butter until pale, about one minute. Add the powdered sugar and blend at low speed until the butter and sugar begin to combine. Drizzle in the irish cream. Add the milk, a little at a time, until you reach a creamy, spreadable consistency. Add the salt and combine well.
• Spread the icing evenly over the blondies. Cut into 16 squares and remove with a cookie spatula.
• Blondies keep at room temperature in an airtight container for 3 days.

TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES

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.

ULTIMATE CHEWY BLONDIE

Steps:

• Preheat oven to 350*F (see note about baking time/ temp).
• Grease a 10" baking pan.
• Melt butter. (I usually microwave it in a large mixing bowl for 1 minute from the fridge, or 2 minutes from the freezer.).
• Mix sugar, eggs, molasses, vanilla, and almond extract with butter.
• Mix flour, baking powder, and salt in a separate bowl. (I leave out the salt if I am using salted butter.).
• Mix wet and dry ingredients. Scrape batter into prepared pan, and smooth. Sprinkle top with toffee bits or candies.
• Bake for 19 minutes - you want the blondes to be set but not too firm - a toothpick will be slightly sticky when they are done.
• Cover with foil and allow to cool on a rack for at least 30 minutes (preferably an hour.) They really need to be almost completely cooled to be sliced and moved (although they are great hot, just a bit messy,) and the foil helps seal in the moisture.

CHEWY IRISH-COFFEE BLONDIES

Steps:

• 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.

CHEWY, CHUNKY BLONDIES

Steps:

• Center oven rack in middle of oven; preheat to 325°.
• Butter a 9 x 13 inch baking pan and put it on a baking sheet.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using a stand mixer fitted with paddle attachment beat the butter on medium speed until smooth and creamy.
• Add in both sugars and beat another 3 minutes, or until well incorporated.
• Add in eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
• Decrease mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter.
• Use a rubber spatula to stir in the chips, nuts, and coconut.
• Scrape the batter into the prepared pan, smooth the top as best as you can.
• Bake for 40 minutes or until a knife inserted into the center comes out clean.
• The blondies should pull away from the sides of the pan a little and the top should be a nice homey brown.
• Transfer pan to a wire rack and cool 15 minutes before turning the blondies out onto another rack.
• Invert onto a rack and cool to room temperature right side up.
• Cut into 32 bars.