If you like coffee, then you will love these rich and sophisticated glazed coffee blondies. They’re delicious!
I was really excited to see that I was given Kate’s blog, Kitchen Trial and Error, for this month’s Secret Recipe Club. Kate lives in New York with her family–including two adorable little boys–and she’s always cooking up something new in her kitchen. I’ve long admired Kate’s blog for her lovely photographs and creative, challenging recipes, and was thrilled to get to make something from it! She’s been blogging since 2010 so there were lots of recipes to choose from, and I was quickly overwhelmed [does that ever happen to other SRCers? There’s just so many options!]. So I turned to my Pinterest boards, and found four of her dishes that I wanted to make–Quinoa Cakes, Chocolate Peanut Butter Sandwiches Cookies, Fish in Crazy Water, and what I ultimately chose… Coffee Blondies.
Kate first made them to fulfill a craving for a flavorful, non-chocolatey dessert. And seriously? These blondies are the perfect way to do so! They’re rich and chewy, and taste like something out of a fancy bakery. Since this recipe uses coffee grounds [and not just brewed coffee], the coffee flavor is very prominent but really isn’t too overwhelming–similar to coffee ice cream.
The topping of these blondies is my favorite part, I think! I hardly ever make glazes for things, and truthfully almost just sprinkled powdered sugar on top of the blondies. But then at the last second, I changed my mind. Before I put the blondies in the oven I threw a handful of sliced almonds on top, per the recipe, and then after the blondies were cool, glazed them with a simple powdered sugar glaze. After the glaze hardened, I took one bite and was just overwhelmed by how delicious these blondies are! The almonds and glaze give them a nice crunchy, sugary bite that pairs perfectly with coffee… almost like almond flavored coffee. These blondies are perfect with a refreshing glass of milk, and I bet they’d be awesome with a nice cup of coffee for a double caffeinated treat! Thanks, Kate, for a great recipe!
from Kitchen Trial and Error
- 1/2 cup unsalted butter, melted and cooled
- 1 cup brown sugar
- 1 1/2 tablespoons freshly ground coffee
- pinch salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2-4 tablespoons sliced almonds
- 1/4-1/2 cup powdered sugar
Heat oven to 350 degrees F. Line a 8×8 or 9×9 square baking pan with parchment paper. Spray any exposed sides with cooking spray if you don’t overlap.
In a large bowl, whisk melted butter, brown sugar, coffee, and salt. Add egg and vanilla; whisk to combine. Slowly stir in the flour and baking powder, then spoon evenly into prepared pan. Top with almonds–as few or as many as desired, then bake for 25-30 minutes until toothpick inserted in the middle comes out clean. Cool completely in the pan before icing.
To make icing, whisk together 1/4 cup powdered sugar with 1 teaspoon water. Add more powdered sugar to make it thicker or more water to make it thinner. I liked it with a generous 1/2 cup powdered sugar. Ice blondies, then put in the fridge for a bit to harden. Cut into bars when icing is dry.
Be sure to check out what else was whipped up for SRC this month below: