Espresso Blondies

Ever since I started this blog I’ve been wanting to try this blondie recipe to see if it works (my experiment).
Finally I have knocked up a batch to go with morning coffee, but that’s if they last that long. Half the tin has gone already.
They look like brownies but that’s just the coffee. They are honey blonde without coffee.

Espresso Blondies
100g white chocolate
100g butter
2tbsp instant coffee (dark roast)
2 tbsp boiling water
2 large eggs
190g light muscovado sugar
110g plain flour
60g dark chocolate chopped into small chunks
60g pecans

Melt the butter and chocolate in a large bowl. In a small bowl but the coffee and boiling water together and stir until dissolved. Mix the coffee into the chocolate and stir well. Add both eggs and whisk up briefly. Mix in the sugar until there are no lumps visible. Stir in the flour and once combined add the chocolate chunks and pecans. Pour into a 20cm square tin which has been well lined (this is a liquid batter) with baking parchment. Bake 175’c fan oven for 20 minutes.

We can’t stop eating them. It’s a lovely combination.

Thanks for reading


One response to “Espresso Blondies

  1. Wowzers, I bet these are good. I’ve just made some dark chocolate coffee brownies which were rather good, now I’m going to have to try it in blondie form.

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