Coffee Blondies One Bowl No Mixer Recipes

BAILEYS & COFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch by 8-inch baking dish or coat well with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments just until melted. Whisk in the brown sugar, then stir in the instant espresso granules, egg, vanilla, and salt. Mix well.
• Add the flour and stir just until combined.
• Spoon batter into baking dish - it will be very thick. Using an offset spatula or your clean fingers, press and spread the batter evenly into the pan.
• Bake for 20-25 minutes, or until set in the middle and the edges appear dry and slightly golden.
• Remove from oven and allow to cool for 1 hour.
• Make the icing. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl with a hand mixer, beat the butter until pale, about one minute. Add the powdered sugar and blend at low speed until the butter and sugar begin to combine. Drizzle in the irish cream. Add the milk, a little at a time, until you reach a creamy, spreadable consistency. Add the salt and combine well.
• Spread the icing evenly over the blondies. Cut into 16 squares and remove with a cookie spatula.
• Blondies keep at room temperature in an airtight container for 3 days.

COFFEE BLONDIES - ONE BOWL, NO MIXER

Steps:

• Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with cake release spray, butter or a light flavourless oil.
• Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts. Continue until the butter is partially melted but not hot. Then stir to melt the rest.Alternatively, melt the butter over a pan of simmering water on the stove top.
• Add the coffee and soft brown sugar and stir it in.
• Beat in the eggs and vanilla.
• Fold in the flour (and baking powder and salt, if using plain flour or unsalted butter). Mix until you have a thick glossy batter.
• Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
• Bake for 25-28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly. *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
• Stand the tin on a wire rack and allow to cool for 10-15 minutes to firm up. The centre will continue to cook in the residual heat. Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).