Irish Coffee Blondies

Oh, how I wish I could take credit for this recipe ... but I can't. I can only take credit for changing up the sweet drizzle atop this 'killer blondie recipe' and changing up the coffee factor in the batter. Martha Stewart Living magazine gets the rest of the credit here. The March issue came in the mail earlier in the week and I zeroed right on on these babies!

Just looking at that page, I went through the ingredients list. Mentally checking on my pantry items, I knew that I would be making them this weekend for church fellowship coffee hour. Get yourself the magazine and make these ... or see the recipe below that is almost exactly the same as the magazine's take. I substituted out the Irish whiskey in the drizzle and replaced it with Irish Cream Liqueur. I also used instant coffee grains instead of freshly ground coffee beans ... the results were stellar!

Saturday morning, Spring fever hit the grey cottage hard! I bought a huge bunch of daffodils to cheer up the kitchen work island and got to work making these blondie bars. The key to this recipe is the coffee in the batter. It makes the blondies smell so rich and roasty while they're baking! Can't even tell you how awesome they taste!

It's a darn good thing that I set aside four of the bars for SB and I to have at home because the entire platter was inhaled by our friends at church. No lie ...

Tea time today was such a treat!

Irish Coffee Blondies

a Martha Stewart Living recipe

Ingredients:

2 sticks unsalted butter, melted
2 c. all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
2 c. light brown sugar, packed
2 tbsp. instant coffee grains
2 large eggs
1 scant tsp. salt
1 tsp. vanilla extract
½ c. sliced almonds, skins on

1 tbsp. melted butter
2 tbsp. Bailey’s Irish Cream Liqueuer
¾ c. confectioner’s sugar

Making the Blondies:
1. Pre-heat the oven to 350°F. Place a smear of cooking spray in the bottom of a 13 x 9 inch baking pan. Line the bottom and sides with parchment paper. Then, spritz the paper with a bit of baking spray too (or butter the paper lightly).

2. Whisk together in a small bowl: flour, baking powder, and baking soda. Set aside.

3. In a deep bowl, mash together the brown sugar and coffee grains, breaking up any brown sugar lumps. Pour in the butter and vanilla and mix well.

4. Beat in the eggs to make a smooth mix.

5. Add the flour mixture and stir just until the batter forms and the flour is just incorporated.

6. Turn into the lined pan and spread into the corners.

7. Sprinkle the sliced almonds over the top of the batter.

8. Bake for 25 to 27 minutes for chewy Blondies.

9. Remove the pan and cool completely on a rack.

10. Use the parchment paper to lift the Blondies to a large flat cutting surface. Use a long sharp knife to cut 2-inch squares.

11. Make the drizzle glaze by whizzing the melted butter and Irish Cream into the confectioner’s sugar. Turn the drizzle into a pastry bag with a small round tip insert and drizzle a zig zag design all over the tops of the Blondies.

12. Let the drizzle icing set up before transferring the finished Blondies to a pretty platter.