One for the Sweet Tooth: Irish-Coffee Blondies
The happiness that unfurls as you bite into a chewy blondie, liberally flecked with chocolate chips, is unparalleled. If you think blondies are the fairer cousin of brownies, you must know that blondies, in all probability, originated from brownies. Of the many anecdotes about the blondie’s origin, one attributes this delicious chunk of sinful dessert to a forgetful housewife in Maine who ended up with these chewy delights when she forgot to add baking powder to her cookie batter. Whatever the case may be, thank god for blondies. Here’s how you can bake some of your own, but with a splash of Irish whiskey!
- 230 g of softened butter
- 2 cups of all-purpose flour
- 2 cups of light brown sugar
- 1 tsp baking powder
- 1/4th tsp baking soda
- 3 tsp freshly ground coffee/instant espresso powder
- A pinch of salt
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp butter
- 2 tbsp Irish whiskey
- 3/4th cup confectioner’s sugar
For the Blondies:
For the glaze:
Well, these babies need to bake. So, preheat your oven to 180 degree Celsius. Now, whisk all the dry ingredients (flour, baking powder, baking soda, pinch of salt) together. Set aside. Cream the butter and sugar until fluffy, add eggs one by one. Add a pinch of salt, the ground coffee, and vanilla extract. Whisk to combine. Now, slowly fold in the dry ingredients. Pour into a 9 inch by 13 inch baking dish. Tap to remove air bubbles. Bake anywhere between 27 to 30 minutes. The lesser time it gets to bake, the chewier the brownies will be. Let it cool completely and cut into bite-sized pieces.
Now, it’s time to glaze these beauties. Melt the butter, and whisk in all the goodness of the Irish whiskey. The Method & Madness Single Malt Irish whiskey, with its sweet aftertaste, and nuttiness works well in this recipe. Now, slowly add the confectioner’s sugar until it reaches the desired consistency. Spoon the glaze over your freshly baked blondies, and voila! You may add some roasted, chopped pecans/almonds for that extra crunch.
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