Best Chewy Irish Coffee Blondies Recipes

Chewy Irish-Coffee Blondies image

Provided by Martha Stewart

Time 2h45m

Yield Makes 24

Number Of Ingredients 13

2 sticks unsalted butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups packed light-brown sugar
3 tablespoons freshly ground coffee
Salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar, sifted

Steps:

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.

Irish Coffee Bars - Chewy Delicious Blondies image

Provided by Dans La Lune

Categories Bar Cookie

Time 45m

Yield 24 2 inch squares, 12 serving(s)

Number Of Ingredients 13

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
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar

Steps:

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.

Nutrition Facts : Calories 429.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 74.2, Sodium 283.6, Carbohydrate 60.4, Fiber 1, Sugar 43.2, Protein 4.2

Chewy Irish Coffee Blondies image

Provided by Cathy LaFay

Number Of Ingredients 14

FOR THE BLONDIES:
2 stick unsalted butter plus more for pan
2 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 c packed light brown sugar
3 Tbsp freshly ground coffee
2 large eggs
1 tsp pure vanilla extract
1/2 c sliced almonds, skin on
FOR THE GLAZE:
1 Tbsp melted butter, warm
2 Tbsp irish whiskey
3/4 c confectioners' sugar, sifted

Steps:

1. 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.
2. 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.
3. 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.
4. Note: Blondies can be stored at room temperature up to 2 days.

Chewy Irish-Coffee Blondies image

Provided by @MakeItYours

Number Of Ingredients 13

2 sticks unsalted butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups packed light-brown sugar
3 tablespoons freshly ground coffee
Salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar, sifted

Steps:

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.