Best Gevalia Marbled Coffee Blondie Cake Recipes

GEVALIA MARBLED COFFEE BLONDIE CAKE

Steps:

• Heat oven to 350°F.
• Combine 3/4 cup brown sugar, milk, butter and vanilla in large bowl. Add 1-1/4 cups flour and baking powder; mix well. Stir in chocolate.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Microwave coffee concentrate in microwaveable measuring cup on HIGH 2 min. or until heated through. Mix granulated sugar with remaining brown sugar and flour until blended; sprinkle evenly over batter in baking dish. Drizzle with coffee concentrate.
• Bake 35 to 40 min. or until toothpick inserted in center of cake comes out with fudgy crumbs. (Do not overbake.) Cool slightly.

COFFEE CHOCOLATE CHIP BLONDIES

Steps:

• With the oven rack in the middle position, preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch baking dish and line it with parchment paper.
• In a medium bowl, whisk together the flour and baking powder. Set aside.
• In a medium saucepan over medium heat, combine the butter, coconut sugar and salt. Cook, stirring 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 (if the mixture refuses to come together, let it cool for a minute or two and try again). Let the mixture cool to room temperature, about 15 to 20 minutes.
• In the meantime, pour the pecans onto a small rimmed baking sheet and bake in the preheated oven for 5 to 8 minutes, until they're nice and fragrant, stirring halfway. Set aside to cool.
• Once the butter and sugar mixture has cooled to room temperature, add the egg and vanilla 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.
• Using a spatula, spread the batter evenly into the prepared pan (this is a little tricky with the parchment paper, but you can do it, I promise). Bake for 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick 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. Grab opposite corners of the parchment paper and gently lift the blondies from the pan onto a flat surface. Cut them into squares (big or small, up to you) and serve.

EASY BLONDIES

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

GEVALIA COFFEE TRES LECHES CAKE RECIPE

Steps:

• Heat oven to 375°F.
• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gradually add sugar, then eggs yolks, mixing well after each addition. Blend in vanilla. Gradually beat in flour on low speed just until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Mix 1 cup cream, milks and coffee concentrate until blended; pour over cake. Refrigerate 3 hours or until chilled.
• Beat remaining cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in 2 Tbsp. maple syrup. Continue beating until stiff peaks form; spread over cake. Drizzle with remaining maple syrup.

BLONDIE & CHOCOLATE MARBLED BROWNIES

Steps:

• Preheat oven to 350.
• Grease a 13×9 inch baking pan or line the pan with parchment paper.
• In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth.
• In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well.
• Separate half the batter into another bowl. Stir 1 cup of chocolate chips or chunks into one half.
• Into the other half, mix in cocoa and/or 1/2 c melted chocolate chips.
• Drop the blondie batter into the pan by heaping spoonfulls, leaving some space in between.
• Then, add the chocolate batter and use a knife to marble the two together in the pan.
• Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from oven and let cool.