Coffee and white chocolate blondies are a spin on their classic chocolate cousins. Sweet and chewy, they’re made using white chocolate instead of dark chocolate, and our version includes a coffee flavouring. They’re best eaten on the day they’re baked, but will keep for a day in an airtight container.
Coffee and white chocolate blondies
- 15ml (1 tbsp) boiling water
- 15ml (1 tbsp) good quality instant coffee
- 5ml (1 tsp) vanilla extract
- 100g butter, unsalted
- 300g (1½ cups) light brown sugar
- 2 large eggs
- 200g cake flour
- a pinch of salt
- 200g (1 cup) white chocolate chips
- 100g white chocolate, melted
Preheat the oven to 180°C. Grease and line a 20cm square cake tin.
Combine the water with the coffee and vanilla extract, and stir to dissolve.
Cream the butter and sugar in a bowl until light and fluffy. Add coffee and vanilla mixture. Add the eggs – don’t worry if it looks curdled, it will come together as you add the flour.
Sift in the flour and salt, and add the chocolate chips.
Spread the mixture evenly in the prepared pan and bake for 35 – 40 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool in the tin before cutting into squares and drizzling with the melted white chocolate.