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Skip the green food coloring. We've raised the bar for Saint 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.

Source: Martha Stewart Living, March 2012
Total Time Prep Yield

Ingredients

For the Blondies

For the Glaze

Directions

Cook's Notes

Blondies can be stored at room temperature up to 2 days.

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79
  • meldizor
    3 SEP, 2017
    BIG hit.. flew off the plate!!! Wasn't sure if the ground coffee vs instant coffee would work.. but it DID!!! Will make again!
    Reply
  • SophieL41448
    20 MAR, 2017
    I added a little more Jameson to the glaze to amp up the flavor; this also thinned it so I spread it instead of drizzling. For the blondies, I used Seattle's Best ground coffee, which is a fine grind. Turned out delicious and they were a great hit.
    Reply
  • Agatha
    20 JUL, 2012
    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.
    Reply
  • RobinInVa
    5 APR, 2012
    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!
    Reply
  • christieoftheprairie
    19 MAR, 2012
    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.
    Reply
  • kecallesto
    18 MAR, 2012
    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!
    Reply
  • clong5276
    17 MAR, 2012
    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.
    Reply
  • sorvis2
    13 MAR, 2012
    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.
    Reply

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