Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chewy Irish-Coffee Blondies 3.5 (77) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 23, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs 45 mins Yield: 24 Skip the green food coloring. We've raised the bar for St. Patty's Day desserts. These blondies are enriched with Irish coffee-inspired flavors—ground coffee in the batter, whiskey in the sugar glaze. And you don't have to pull out the heavy stand mixer: A bowl and a wooden spoon will do. Ingredients For the Blondies 2 sticks unsalted butter, plus more for pan 2 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 2 cups packed light-brown sugar 3 tablespoons freshly ground coffee Salt 2 large eggs 1 teaspoon pure vanilla extract ½ cup sliced almonds, skin on For the Glaze 1 tablespoon melted butter, warm 2 tablespoons Irish whiskey ¾ cup confectioners' sugar, sifted Directions 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. Cook's Notes Blondies can be stored at room temperature up to 2 days. Print