Let’s face it, if you’re a busy mom, but you still want your kids to have homemade desserts and treats, bars or squares are the way to go. There’s no scooping or rolling. Make the batter, put it in the pan, bake it, DONE.
So, a blondie is just basically a brownie without the chocolate. It has a kind of chewy texture, with a butterscotch/caramel flavour. They’re pretty great. Part of the reason why is because they become like a blank canvas that you can add all kinds of flavours to. Like leftover Hallowe’en candy, tiny peanut butter cups, or chocolate chips.
This version, from the new Best of Bridge: Weekday Suppers cookbook, combines coffee with chocolate for a mocha-y kinda punch.
They’re a snap to whip up, and you will be a hero in your house, as I was in mine.
Coffee and White Chocolate Blondies
(recipe courtesy of Best of Bridge, Weekday Suppers)
- 1 cup packed brown sugar
- 2 tsp instant coffee or espresso (I actually used coffee liqueur)
- 1/2 cup butter
- 1 large egg, lightly beaten
- 1 tsp vanilla
- 1 cup AP flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup white chocolate chips or chunks
- Preheat oven to 350, and line an 8″ square baking pan with parchment paper.
- In a small saucepan over medium heat, combine butter, sugar, and coffee. Cook, stirring often, until butter is melted and sugar is dissolved.
- Transfer to a large bowl and let cool slightly, then stir in egg and vanilla until well blended and smooth.
- Add flour, baking powder and salt, stirring until almost combined, then fold in the white chocolate just until blended.
- Spread batter into prepared pan and bake 22-28 minutes, until edges are golden and pulling away from the sides of the pan.
- Allow to cool and cut into squares.