Coffee-almond chocolate blondies - bon appetit
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅓ | cup | Firmly packed golden brown sugar |
| ¾ | cup | (1 1/2 sticks) unsalted butter |
| 3 | tablespoons | Coffee liqueur |
| 5 | teaspoons | Instant espresso powder or coffee powder |
| 3 | larges | Eggs |
| 2 | cups | Unbleached all purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Whole almonds, toasted, coarsely chopped |
| 6 | ounces | Semisweet chocolate chips |
Directions
Preheat oven to 350F. Butter 13x9x2inch baking pan. Stir sugar and butter in heavy large saucepan over medium-low heat until sugar and butter melt. Add liqueur and espresso powder and whisk to blend.
Cool. Whisk eggs into sugar mixture. Sift flour, baking powder and salt into medium bowl. Stir dry ingredients into batter. Stir in nuts and choco- late. Transfer batter to prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 30 minutes. Cool completely. Cut into squares. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>