Irish Coffee Bars Chewy Delicious Blondies Recipes

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IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES



Irish Coffee Bars - Chewy Delicious Blondies image

These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze. Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012.

Provided by Dans La Lune

Categories     Bar Cookie

Time 45m

Yield 24 2 inch squares, 12 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups light brown sugar, packed
3 tablespoons freshly ground coffee (use decaf if you're concerned about caffeine!)
1 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin on
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
  • Whisk together flour, baking powder, and baking soda.
  • Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
  • Stir to combine.
  • Stir in eggs and vanilla extract.
  • Stir in flour mixture until just combined.
  • Pour batter into pan, and sprinkle with almonds.
  • Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
  • Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
  • Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar).
  • Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
  • Let glaze dry 1 hour.
  • Cut blondies into 2 inch squares.
  • Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

Nutrition Facts : Calories 429.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 74.2, Sodium 283.6, Carbohydrate 60.4, Fiber 1, Sugar 43.2, Protein 4.2

CHEWY IRISH COFFEE BLONDIES



Chewy Irish Coffee Blondies image

I pulled this out of Living sitting in a Drs office so Im not sure when it was published. Sure looks good tho... The picture and discription is off marthastewarts website. Heres whats written: Skip the green food coloring. We've raised the bar for Saint Patty's Day desserts. These blondies are enriched with Irish...

Provided by Cathy LaFay

Categories     Other Desserts

Number Of Ingredients 14

FOR THE BLONDIES:
2 stick unsalted butter plus more for pan
2 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 c packed light brown sugar
3 Tbsp freshly ground coffee
2 large eggs
1 tsp pure vanilla extract
1/2 c sliced almonds, skin on
FOR THE GLAZE:
1 Tbsp melted butter, warm
2 Tbsp irish whiskey
3/4 c confectioners' sugar, sifted

Steps:

  • 1. Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
  • 2. Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
  • 3. Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.
  • 4. Note: Blondies can be stored at room temperature up to 2 days.

MAPLE IRISH COFFEE



Maple Irish Coffee image

Two twists set this version of the classic warming drink apart-maple syrup acts as the sweetener, and a touch of cocoa powder brings out the flavor of the coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 10m

Yield Makes 2 mugs

Number Of Ingredients 6

1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
1 cup strong-brewed coffee
2 ounces Irish whiskey, such as Jameson
1 teaspoon Dutch-process cocoa powder, plus more for serving

Steps:

  • Whisk cream with vanilla and 1 tablespoon maple syrup just until silken and very soft peaks form. In a small saucepan over medium heat, whisk together coffee, whiskey, cocoa, and remaining 1 tablespoon maple syrup. Cook until scalding and bubbles appear along edge of pan (do not let boil). Remove from heat. Whisk in 2 tablespoons cream mixture. Divide evenly between two mugs. Top with remaining cream mixture, sprinkle with cocoa, and serve immediately.

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