Coffee Blondies

One Year: Malted Chocolate Toasted Coconut Fudge
Two Years: Mozzarella Grilled Cheese with Harissa, Dates, and Scallions
Three Years: Miche Toast with Opal Apple Ribbons, Hazelnuts, and Lavender Honey
Four Years: Pecan Buttermilk Fudge
Five Years: Brown Butter, Goat Cheese, and Chive Drop Biscuits

Coffee Blondies
Adapted from Vanilla Bean Baking Book
Makes 16 squares

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
12 tablespoons unsalted butter, cold
1 1/2 cups packed brown sugar
3/4 teaspoon salt
2 tablespoon strong coffee, room temperature
2 tsp espresso powder
1 egg
1 1/2 tablespoon pure vanilla extract
3/4 cup pecan halves, toasted and chopped
3/4 cup mini semisweet chocolate chips

Adjust the oven rack to the middle position. Preheat oven 350 degrees F. Grease 8x8x2-inch pan and line with a parchment sling. In a medium bowl, whisk together flour and baking powder. In a medium saucepan over medium heat, melt the butter, brown sugar and salt. Remove from the heat and sir in the coffee and espresso powder until well combined. Let the mixture cool to room temperature. Add the egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate chips and sir gently. Spread the batter evenly into the prepared pan and bake 18 to 24 minutes, until the blondies are set on the edge and top is golden and brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with a just a couple crumbs. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut the into squares.

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