Chewy Irish-Coffee Blondies

Name: Chewy Irish-Coffee Blondies
Prep time: 15 min
Total time: 165 min
Ingredients: 2 sticks unsalted butter, plus more for pan; 2 cups all-purpose flour; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 2 cups packed light-brown sugar; 3 tablespoons freshly ground coffee; Salt; 2 large eggs; 1 teaspoon pure vanilla extract; 0.5 cup sliced almonds, skin on; 1 tablespoon melted butter, warm; 2 tablespoons Irish whiskey; 0.75 cup confectioners' sugar, sifted

3.5

(78)

8 Reviews

By

Martha Stewart Test Kitchen

Updated on April 23, 2020

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.

Originally appeared: Martha Stewart Living, March 2012