These blondies have great texture and are bold in flavour -- they’re not only chewy and crunchy, but they also have notes of molasses from the dark brown sugar but are subdued by the depth and bitterness of espresso grounds.
Note: Hazelnuts can be substituted for any other nut you have readily available. Omit completely for those with nut allergies. Semi-sweet or dark chocolate chips can go in place of the espresso.
Method
Hazelnut Espresso Blondies 8 Steps
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Step 1
Place rack in the centre of oven; preheat to 350°F.
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Step 2
Grease and line a 9-inch square pan. Set aside.
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Step 3
Combine the flour, salt, espresso grounds and baking powder in a medium bowl. Set aside.
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Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and eggs. Mix on medium speed until thick and fluffy, about 5 minutes.
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Step 5
Add the butter and vanilla extract. Continue to mix until smooth and well combined.
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Step 6
Add the flour mixture in three additions then fold in the hazelnuts.
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Step 7
Transfer the batter into the pan and bake for about 35 minutes.
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Step 8
Allow to cool completely before slicing.
Tags:
Toronto Recipes
Best Blondies Recipe
Espresso Blondies
Hazelnut Espresso Blondies
