Do you like classic bakes reinvented? I have the recipe you – these coffee and walnut blondies may be the perfect treat for you!
I have taken my basic blondie recipe and incorporated coffee, which is the perfect accompaniment for the white chocolate base, honestly – it helps keep things balanced.
Instead of making just another batch of standard blondies, I wanted to try something a little different. I was looking at some autumnal flavours and cosier flavours but none of them were really working for me, so I checked out my YouTube channel and found a recipe I shared years ago for coffee and walnut cupcakes – thats how these blondies came about!
They are sweet but not too sweet, have coffee flavour without it being overpowering and best of all, a white chocolate swirl. This adds creaminess and sweetness, like adding sugar and milk into your coffee.
It’s a short and sweet recipe and best enjoyed shared with friends and family, will you be giving them away? Once you give these a try – you will want to make them again!
Anyway, let’s get started, shall we?
200g white chocolate.
2 tsp instant coffee.
160g granulated sugar.
190g plain flour.
1/2 tsp salt.
1 tsp vanilla extract.
50g walnuts, roughly chopped.
100g milk chocolate chips.
80g white chocolate spread.
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.
Into a bowl, place your butter and white chocolate and melt them in the microwave over 20 second bursts, stirring in-between each burst just until everything has melted and is now smooth and well combined.
Once the butter and chocolate are melted, add in your granulated sugar and whisk it in until fully incorporated.
Now add in the eggs and vanilla extract, all in at the same time and whisk them in until they are fully incorporated – you should notice a change in the consistency of the mixture, this is normal.
Next you can add in the plain flour, milk chocolate chips and walnuts, you’re best to incorporate them using a silicon spatula, this is what I find the best to work with. Once you can’t see a trace of the flour/salt, stop mixing, you don’t want to over-mix the batter. The consistency will have changed again and become thicker, which is expected.
Pour the blondie batter into your lined 8 inch square cake tin and level it out using your silicon spatula – it may not seem like you need to level it out but to ensure consistent baking, you’re best to do it.
Get your white chocolate spread and add dollops around the top of the blondies, then swirl it around the tin using a butter knife (if you think there doesn’t look enough, don’t worry, its swirled and buried into the blondie batter. You haven’t lost anything, its just hidden).
Place into your preheated oven and bake for 25-30 minutes. The centre should come out clean (it should be golden brown around the edges, which is always a good sign).
Once baked and out of the oven, allow to cool fully before you try to cut them. I recommend leaving them in the fridge for at least 8 hours, if you can, this makes them easier to slice and helps them remain perfectly fudgy.
Now they are fully cooled, you can cut them into slices. I cut mine into 8 bars but you could always cut them into 16 rectangle portions but you cut them to suit you!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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