Recipe by Dans La Lune
These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze. Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012.
- 1 cup unsalted butter, plus more for pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 2 cups light brown sugar, packed
- 3 tablespoons freshly ground coffee (use decaf if you're concerned about caffeine!)
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1⁄2 cup sliced almonds, skin on
For the glaze
- 1 tablespoon melted butter, warm
- 2 tablespoons Irish whiskey
- 3⁄4 cup confectioners' sugar
- Preheat oven to 350 degrees.
- Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
- Whisk together flour, baking powder, and baking soda.
- Melt the 2 cups of 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 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
- Make the glaze by whisking together 1 tablespoon of melted 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.
- Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.