• 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

    Serves: 10 - 12
    Cooking Time: 50 mins

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 180°C. Grease and line a 20cm square cake tin.

    2

    Combine the water with the coffee and vanilla extract, and stir to dissolve.

    3

    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.

    4

    Sift in the flour and salt, and add the chocolate chips.

    5

    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.

    6

    Allow to cool in the tin before cutting into squares and drizzling with the melted white chocolate.

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