Coffee Blondies Food

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.

BLONDE COFFEE BLONDIES

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.

GINA'S TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
• Whisk flour and salt together in a small bowl and set aside.
• In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
• Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.

TOFFEE CRUNCH BLONDIES

Steps:

• Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
• In large bowl, beat shortening and sugar until fluffy. Beat in eggs until creamy.
• In medium bowl, mix together flour, baking powder, baking soda and salt; stir into butter mixture with milk.
• Stir in 1 cup (250 mL) of the toffee bits and semi-sweet chocolate chips. Spread evenly in baking pan.
• Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining toffee bits. Let cool. Cut into bars.

EASY BLONDIES

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.

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.

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.