BAILEYS & COFFEE BLONDIES

Baileys & Coffee Blondies image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 12

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1/2 cup 1 stick unsalted butter
1-1/2 cups dark brown sugar
2 tablespoons instant espresso granules
1 large egg
1 teaspoon vanilla
½ teaspoon salt
1-1/2 cups all-purpose flour
3 tablespoons unsalted butter (room temperature)
2 cups powdered (aka confectioners sugar)
2 tablespoons Baileys Irish Cream liqueur (or other Irish Cream liqueur)
1 tablespoon milk
Pinch salt

Steps:

Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch by 8-inch baking dish or coat well with non-stick cooking spray.
Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments just until melted. Whisk in the brown sugar, then stir in the instant espresso granules, egg, vanilla, and salt. Mix well.
Add the flour and stir just until combined.
Spoon batter into baking dish - it will be very thick. Using an offset spatula or your clean fingers, press and spread the batter evenly into the pan.
Bake for 20-25 minutes, or until set in the middle and the edges appear dry and slightly golden.
Remove from oven and allow to cool for 1 hour.
Make the icing. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl with a hand mixer, beat the butter until pale, about one minute. Add the powdered sugar and blend at low speed until the butter and sugar begin to combine. Drizzle in the irish cream. Add the milk, a little at a time, until you reach a creamy, spreadable consistency. Add the salt and combine well.
Spread the icing evenly over the blondies. Cut into 16 squares and remove with a cookie spatula.
Blondies keep at room temperature in an airtight container for 3 days.