I love coffee and chocolate. Combine them together and you get blondies to die for.
1 cup (2 sticks) unsalted butter, melted
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 cups tightly packed light brown sugar
3 tablespoons fresh ground coffee
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 cup sliced almonds, skins on
1 cup chocolate chips
Pre-heat the oven to 350°F. Butter the bottom of a 13 x 9 inch baking pan. Line the bottom and sides with parchment paper long enough so the parchment overhangs the lengthwise sides (you’ll be using the parchment to pull your blondies out of their pan). Butter the bottom and sides of the parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the brown sugar and coffee grounds, breaking up any brown sugar lumps with a fork (at least that’s seems to work best for me.) Add the butter and vanilla and mix well. Whisk in the eggs until completely incorporated. Add the flour mixture and stir until ingredients are just incorporated.
Turn into the lined pan and spread into the corners, doing your best to level the batter. Sprinkle the sliced almonds and chocolate chips over the top of the batter.
Bake for 22-25 minutes, checking after the 20-minute mark. You should have quite the luscious, chewy blondie, which is how I prefer mine. If you prefer a more “done” brownie, leave it in for closer to 25-27 minutes.
Once out of the oven, let cool for 10 minutes or so in the pan and then remove the pan(using a sturdy grip and the parchment lining) and cool completely on a rack.
Use the parchment paper to lift the Blondies to a large flat cutting surface. Use a long sharp knife to cut 2-inch squares.