Mocha Chip Blondies with Coffee Glaze

Name: Mocha Chip Blondies with Coffee Glaze
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: American
Ingredients: 1.5 sticks unsalted butter, cut into 12 pieces; 1.5 cups packed brown sugar; 2 tbsp brewed coffee, at room temperature; 1 large egg, at room temperature; 1 tbsp vanilla extract; 1.5 cups flour; 1.5 tsp baking powder; 0.75 tsp kosher salt; 1 cup milk chocolate chips; 1.5 cups confectioner's sugar, plus extra if needed; 3 tbsp brewed coffee, at room temperature, plus extra if needed

by sheri silver (@sherisilver)

Prep Time

20min

Cook Time

20min

Total Time

40min

American Dessert Vegetarian with Eggs Nut-Free

These dense, chewy blondies get a double dose of brewed coffee in the batter AND the glaze!

Ingredients

24 Servings

(1 serving = 1 blondie)

For the blondies:

1 1/2
sticks unsalted butter, cut into 12 pieces
1 1/2cups
packed brown sugar
2tbsp
brewed coffee, at room temperature
1
large egg, at room temperature
1tbsp
vanilla extract
1 1/2cups
flour
1 1/2tsp
baking powder
3/4tsp
kosher salt
1cup
milk chocolate chips

For the glaze:

1 1/2cups
confectioner's sugar, plus extra if needed
3tbsp
brewed coffee, at room temperature, plus extra if needed

How to make Mocha Chip Blondies with Coffee Glaze

Make the blondies:

Grease a 9" x 13" baking pan and line with parchment paper, ensuring the paper comes up the sides for easy removal.
Melt the butter and brown sugar in a medium heatproof bowl over a pan of simmering water. Remove from heat, stir in coffee, and let cool. Add egg and vanilla, whisk till combined. Fold in flour, baking powder, salt, and chocolate chips. Transfer to prepared pan, smooth the top, and bake for 20 - 22 minutes. Cool completely in the pan, then refrigerate.
Make the glaze: In a clean bowl, whisk confectioner's sugar and coffee to achieve a thick yet pourable glaze.
Using parchment paper, transfer the blondie to a cutting board. Cut into 24 squares, drizzle with glaze, and let set before serving.

Tips & Tricks

To freeze, ensure the glaze is completely dry. Freeze in a single layer on a baking sheet, then transfer to an airtight container or ziplock bag for up to one month. Defrost in a single layer to maintain the appearance of the glaze.

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