Recipes

Chocolate Chip Coffee Blondies

When you fancy a sweet treat which combines all your favourites into one traybake, these are ideal.

Chocolate is the ultimate bake to have with a cup of coffee, but what about combining the coffee into the bake? The strong blend will bring the sweetness down a little bit, but also will make it perfect after-dinner bite.

It can be altered to your tastes too, adding more coffee or toning down the sugar sweetness.

MAKES 12 LARGE/24 SMALL BLONDIES

Ingredients

220g all-purpose flour
1 ½ teaspoons baking powder
160g unsalted butter
200g packed brown sugar
¾ teaspoon salt
2 tablespoons strong coffee, room temperature
1 egg
1 ½ tablespoons vanilla extract
¾ cup chopped pecans
¾ cup bittersweet or semisweet chocolate chips
Walnuts (or extra whole pecans), to decorate

Instructions

Preheat the oven to 180C. Grease a 9 x 13-inch baking dish and line with baking paper
Whisk together the flour and baking powder. Set aside
Over medium heat, combine the butter, sugar and salt. Stir often, until the butter is completely melted and the mixture is hot but not simmering
Remove from the heat and stir in the coffee until well combined. Let it cool to room temperature
Pour the pecans onto a small rimmed baking sheet and bake in the preheated oven for 5 to 8 minutes, turning halfway. Set aside to cool
Add the egg and vanilla to the butter mix once cooled and whisk until combined. Transfer the mixture to a large bowl
Add the flour mixture and stir just until combined. Add the pecans and chocolate chips and stir gently to combine
Spread the batter evenly into the prepared pan. Top each planned segment with a walnut or pecan nut for decoration
Bake for 20-25 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A knife or wooden stick inserted into the blondies should come out with just a couple of crumbs
Transfer the pan to a wire rack and let it cool completely. Cut them into squares (big or small) and serve