Cooking with Kaylie: (Not Quite) Irish Coffee Blondies
This entry was posted on March 27, 2012.
Okay, so I know these Irish Coffee Blondies are a week late. To be fair, though, you can eat booze infused treats anytime, right? That’s what I thought, too!
Also, the purist in you may cringe when you see what I used in place of Irish whiskey (hey, my liquor cabinet isn’t that well stocked!), but I guarantee that they were still delicious.
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter
- 2 cups packed light-brown sugar
- 4 tablespoons freshly ground coffee (I used Caffe Umbria’s Terra Sana Blend)
- 3/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- 2 tablespoons Irish whiskey (or, in my case, scotch!)
- 3/4 cup sugar
- Preheat oven to 350 degrees
- Spray a 9”x13” pan with the nonstick cooking spray
- Whisk together flour, baking powder and baking soda
- Melt the butter and pour into a bowl with the brown sugar, ground coffee and salt
- Stir to combine, then stir in eggs and vanilla
- Stir in flour mixture until combined
- Pour into pan and bake 25-30 minutes
- Remove from oven when toothpick inserted comes out clean and let cool in pan
- When blondies are cool, make glaze by combining butter, whiskey and sugar (*Note: The glaze should be thick but pourable, so you may not need all the sugar that is called for)
- Drizzle glaze over blondies and let dry for 1 hour
Now, I wouldn’t recommend eating them right away. The whiskey taste lingers strongly for several hours, which some may not enjoy. However, if you store them overnight, the whiskey taste dissipates, leaving a deliciously sweet and slightly smoky flavor behind.