One last December treat, but this one is just for you, AND also very shareable.
Who doesn't love blondies? What about blondies with a strong hint of coffee notes, with mixed in goodies? Here we have a lovely, not-too-sweet blondie base sharing space with your favorite cookie. Here, I show it with coconut cookie crumbled into it. You could definitely add a gingery cookie. Or a chocolate sandwich type. Or a snickerdoodle. Name it, and I bet it would be very yummy.
I love a nice coarse salt sprinkle before baking, but that bit is totally optional.
Cookie Coffee Blondies
Yield: 24 bars
Ingredients
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
18 tablespoons unsalted butter, cold
1 1/2 cups packed brown sugar
1 teaspoon salt
2 tablespoons strong coffee, room temperature (or 1 shot of espresso) Note: you can also use espresso powder
2 large eggs
2 1/2 tablespoons pure vanilla extract
1 cup coarsely crumbled cookies, such as coconut, ginger, oreos, your favorite
1 cup bittersweet or semisweet chocolate chips
coarse salt, optional
Directions
Adjust the oven rack to the middle position. Preheat oven 350F. Grease 9×13 inch pan and line with a parchment sling. (These come out of the pan fairly easily so this is more for clean-up than easy removal).
In a large bowl, whisk together flour and baking powder.
In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. You can also do this in a microwaveable bowl; just watch it so you don't let the butter splatter. Remove from the heat and sir in the coffee until well combined. Let the mixture cool to room temperature. Add the eggs and vanilla and whisk until combined.
Add to the flour mixture and stir until just combined. Add the cookies and chocolate chips and stir gently.
Spread the batter evenly into the prepared pan. Sprinkle with coarse salt, if using, and slide into the oven. Bake 25 - 35 minutes, until the blondies are set on the edge and top is golden and brown and just beginning to form cracks.
Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into squares. Enjoy!
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