Chewy Coffee and Chocolate Chunk Blondies

Chewy Coffee and Chocolate Chunk Blondies ~ The classic blondie recipe flecked with dark chocolate chunks, infused with coffee and finished with a soft sprinkling of Maldon salt.

First recipe of the year and if we are going to judge the start of it based on this coffee blondie, then let me say, “We are off to a good start, friends!” Everything in this recipe is perfectly tuned to a blondie bar that is balanced in flavor.

To achieve the balance, I started with browned butter. A must for blondies to avoid that cloying sweet trap that so many blondies fall into. It also anchors the recipe with a caramel, butterscotch profile—a starting point for all the other flavors to build around. Next I tipped in a few tablespoons of Guinness Nitro Cold Brew Coffee Beer. It’s perfect balance of bitter and sweet notes with roast coffee flavor provides a counterpoint to the brown sugar. Then to really add that authentic coffee flavor, I folded in a tablespoon of medium coffee grounds with the dark chocolate chunks at the end.

I know some of you might be questioning the fresh coffee grounds, but I’m here to tell you it works better than anything else. Forget the coffee extract or brewed coffee. Both do next to nothing in terms of flavor.

With that, let’s just dive right into the tips and answers to any other questions you may have before you get started:

What kind of coffee or coffee grounds do I need for this recipe?

Use a medium to fine grind. The recipe was tested for both with similar results, so I went with medium since that’s what I have on hand for my French Press. In terms of what kind of coffee, go with what you like to drink.

Guinness Nitro Cold Brew Coffee Beer is it necessary?

Even it if this wasn’t a sponsored post by my favorite beer company, I would say yes. It’s as I mentioned, the counterpoint to the sweetness of the brown sugar. Having said that, def have these blondies with the remainder of Guinness Nitro Cold Brew Coffee Beer. It’s the perfect pairing. But if you don’t do alcohol you can omit this altogether.

How necessary is browning the butter?

Very! It’s like the difference between eating bread that’s toasted or untoasted. It’s not even the same experience or recipe without this component. Also, while we are talking about browned butter, make sure you take it off the heat right as you see it turn brown otherwise you could end up with burned butter. And definitely scrape up all the brown bits in the pan, that’s where all the flavor is.

How should blondies be stored and for how long?

Cover and store blondies in an airtight container at room temperature for up to 3 days.

Happy baking, friends!

Chewy Coffee and Chocolate Chunk Blondies

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Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 cup unsalted butter
• 1 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tablespoons Guinness Nitro Cold Brew Coffee
• 1 tablespoon vanilla extract
• 1 tablespoon honey
• 3/4 cup chopped chocolate
• 3/4 cup pecans, toasted and finely chopped
• 1 to 2 tablespoons medium grind coffee grounds (reduce to one tablespoon for a less prominent coffee flavor)
• flaky salt

Instructions

Preparation: Heat oven to 350 degrees F. Line a 13-by-9-inch pan with parchment. Set aside. 

In a medium bowl, whisk together a flour, baking powder and salt; set aside. 

In a large bowl whisk together the both sugars; set aside 

Place butter in a skillet and cook until browned, about 4 minutes on medium high. Remove promptly once butter starts to turn golden and smells nutty (butter will continue to brown off heat). Set aside too cool for three minutes. Scrape browned butter into sugar. Whisk to combine. Add the eggs, Guinness Nitro Cold Brew Coffee, vanilla extract and honey and whisk until just combined.  

Add the flour mixture and fold until just a few streaks are visible. Fold in chocolate, pecans and coffee grounds and scrape batter into prepared pan. Smooth top with spatula. 

Bake until top is golden brown, about 20-22 minutes. Transfer to a wire rack to cool to room temperature before removing bars from pan. Cut into roughly 2-inch squares and serve.