The recipe I’m sharing from her book is one for Coffee Blondies. I’ve been nibbling on these over the weekend with my morning and evening coffee. I’ve been displaying an amazing amount of self restraint. Nibbling is really not my style, but my boys love these bars as much as I do, so I’ve been instructed with, “Leave some for us!”
I wish I could leave some for you guys, but since I physically can’t, I’m going to point you to Sarah’s book on Amazon. Buy it. You won’t regret it. Its got that classic feel that will have you reaching for it again and again.
Ingredients:
- 1 1/2 ups all-purpose flour
- 1 1/2 teaspoon baking powder
- 12 tablespoons unsalted butter, cold
- 1 1/2 cups packed brown sugar
- 3/4 teaspoon salt
- 2 tablespoon strong coffee, room temperature
- 1 egg
- 1 1/2 tablespoon pure vanilla extract
- 3/4 cup pecan halves, toasted and chopped
- 3/4 cup bittersweet or semisweet chocolate chips
Directions:
Preparation: Adjust the oven rack to the middle position. Preheat oven 350 degrees F. Grease 9x13 inch pan and line with a parchment sling.
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