Chewy Irish-Coffee Blondies
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- Prep Time 15 minutes
- Total Time 2 hours 45 minutes
- Yield Makes 24
Ingredients
For the Blondies
- 2 sticks unsalted butter, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups packed light-brown sugar
- 3 tablespoons freshly ground coffee
- Salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced almonds, skin on
For the Glaze
- 1 tablespoon melted butter, warm
- 2 tablespoons Irish whiskey
- 3/4 cup confectioners' sugar, sifted
Directions
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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.
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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.
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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.
Cook's Note
Blondies can be stored at room temperature up to 2 days.
They're called Irish Coffee blondies for a reason. I have made this recipe 5x already and it is a hit. A definite coffee lover's adult dessert. The hint of whiskey balances out the strong coffee flavor. I have made them also with Peet's Dark Roast, a Colombian blend, and even Dunkin' Donuts Turbo coffee instead of grinding coffee beans in a pinch and they're not overpowering at all. I would suggest using a good blend of coffee if you dont have any beans at home, not instant coffee.
These were over-the-top delish! Moist and chewy and full of flavor with a nod to coffee and a deep expression of the whiskey. Nothing was overpowering but merely perfect. A keeper recipe! Who ever came up with this one, three cheers!
I will most certainly make these again. I found the coffee flavour a bit strong so will reduce the coffee next time, but other than that, really liked these. In fact, I like them a bit too much. Maybe the other change I'll make is to halve the recipe unless I'm on my way to a potluck or something. Way too tempting to keep on hand.
I just made these, minus the whisky...I thought they did have too much coffee in them...I was super excited to see the almonds and think I may just make these with out the coffee, increasing the sugar by the 3 tablespoons and switch vanilla to almond extract. and just make an almond coffee cake variation...with that said, my husband loved them!
I just made these, and they are awesome. Because I did not have fresh coffee beans to ground on hand, I used 3 Tbsp of Folger's Dark Roast and the blondies were not overpowered by its flavor. Overall, I found it a very easy recipe to follow and make, and the glaze was excellent. I'll definitely make them again.
Recipe is unclear about the coffee. I am assuming that it is calling for 3 TBSP of instant coffee grounds and not real coffee grounds. If it is real coffee grounds, I can't imagine putting that in a brownie. Yuck. I used instant grounds and the bars tasted very strong of coffee. I like coffee, but if you are not a coffee lover, may be a bit much.