I pampered and indulged myself in these blondies last week. This is criminal to bake such blondies and then overindulge. Usually, I am careful about the calories I consume, but these coffee blondies gave me reasons to ditch that conscious mind.
These gooey, almondy, coffee flavoured blondies were so delicious that I wasn’t able to hold back the temptation. I must be very honest with you, if you are looking forward to some celebration or you are in that festive mode, this the right recipe for you.
This is not something, to gets your hands onto every day. The other way out is to bake and share with your friends, so you can share the calories too. Because it is a treat to luxuriate in, but in controlled portion size. If you bake and keep these in the fridge, you will not be able to stop yourself from taking more.
Blondies are also called no-chocolate brownies. Also, know as Blonde Brownies. It’s gooey, rich and butterscotchy in flavour. Though the ingredients and the method of brownies and blondies making are somehow the same, but they are very different. Blondies have a personality and deliciousness of their own, which makes them unique.
Blondies are mostly made using white chocolate and nuts. Gorden Ramsay has a very interesting recipe of blondies with white chocolate and cranberries. I gave the recipe my twist and used filter coffee + almonds for this batch. Coffee flavoured desserts are my favourite, anyway. Maybe that was the reason I was compelled to reach out to the fridge over and over again.
The first step is to melt the butter. You can heat it on the direct flame or can microwave the butter. Just make sure not to burn the butter. But at the same time, it should melt and should be hot.
Then you add brown sugar to the melted butter and whisk them both together.
Brown sugar is available easy nowadays. You will find the lighter and the darker brown sugar with different granular size. Try picking up light brown sugar with smaller grain/granular because it will easily get dissolved into the butter.
Do you know that the brown sugar, whether light or dark brown is white sugar with molasses? The difference in colour is due to the amount of molasses that is added. It makes the sugar moist. The more molasses added, the more the sugar will stick and clump together.
Light brown sugar is used for basic baking and for making different sauces and glazes. Whereas the dark brown sugar is used in sturdier recipes like gingerbread.
For this recipe, you will need small grain light brown sugar that is added to hot butter. Whisk them together till you reach the consistency shown in the picture below.
Within a few minutes of whisking, you will reach the consistency where butter and sugar become one batter. And it will cool down to the room temperature. This is the time to add eggs to the better and whisk more. Make sure to add eggs that are at room temperature and the better is cooled down to a similar temperature.
Add in vanilla and filter coffee. I added filter coffee decoction to my batter. You can go with espresso or whatever is easily available with you. Just remember we need a strong shot of dark flavoursome, aroma packed coffee.
TIP: Filter coffees produce a clean, sweet, and delicate brew that bring out the coffee’s complexities. They usually have a softer acidity. In contrast, espressos tend to have an exaggerated acidity. Subtleties of body, sweetness, and finish are brought out. To better portray the differences, some go as far as to compare filter coffee to wine and espresso to hard liquor; both are easily enjoyed but in quite different ways!
I know, it comes down to the availability of the ingredient, at the end. I can’t give you an ingredient which is difficult to get. So I do try to give you substitutes all the time. For coffee: I have used filter coffee decoction, which is available in many stores nowadays. You don’t need to have an equipment for a nice cup of filter coffee. The brand is called iD iD Filter Coffee Decoction – Brew Coffee – Coffee Blended with Chicory – Ready to sip Coffee – One Serving per Sachet – (20ml x 5 sachets) – Pack of 4
Or the easy substitute will be using instant coffee and add some coffee flavouring Ossoro Coffee Aroma OS, 30ml, Oil Soluble Essence for Confectionery, Baking to the batter.
For the flour, I have used 1 cup all-purpose flour and 1/2 cup of almond flour. You don’t need to bother about buying almond flour either, just pulse some almonds in your food processor and use.
150 gm butter
1 and 1/2 cups of light brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup almond flour
A pinch of salt
1/8th cup of strong black filter coffee
1/4 cup of chopped almonds
1/4th cup of Chopped chocolate or chocolate chips
Preheat your oven to 350*F (180*C). Butter and line an 8 x 8-inch baking pan with parchment paper and set aside.
Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.
In a medium bowl whisk together the melted butter and brown sugar. Whisk together, till it becomes a batter-like consistency.
Make sure that the mixture isn’t hot, then stir in the eggs. Add in the coffee and vanilla and mix well.
Using a spatula, mix in the flour, almond flour and salt. Once the batter is evenly combined fold in the almonds and chocolate chips.
Transfer the batter into your lined tin, and bake for roughly 30 minutes, until the top is golden brown, and the middle is just set. To achieve the perfect blondie on the inside you want to make sure you bake them for just the right amount of time and don’t over bake them.
Allow the blondies to completely cool in the tin before removing from the parchment paper and cutting.
Cut the blondies into 9 squares and enjoy warm preferably. Cover and store at room temperature for up to 3 days.