Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Part two of brownie vs blondie. This time we’re hitting the sweet stuff. Taking the edge off with a bit of coffee and a bit of crunch. We’re using caramelised white chocolate to give the a deeper flavour. Right now in NZ an old favourite chocolate block is back on our shelves for a limited time. Caramilk. While I have my issues with Cadbury as a company it is the only block form of caramelised white chocolate that’s a reasonable price. When it’s having one of it’s limited edition runs. If you’re too classy for that (or live in another country) Valrhona Dulcey is an excellent choice. You can always caramelise your own white chocolate if you’ve had a bit of practice. Just be aware that roasting the chocolate changes the moisture content so the recipe may not have the exact same texture if you caramelise yourself. If you have a loved one who isn’t deep into chocolate then try these blondies as a valentines treat. They’re quick and easy to throw together and you’re sure to earn yourself some brownie points. Sorry. Not sorry. #punsforlife. Be sure to use fresh sweet tasting walnuts and cocoa nibs to avoid bitter notes in your blondies.
Preheat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Put the butter and chocolate in a double boiler or a heatproof bowl over a pot of water and heat gently until melted together. Make sure the bowl is not touching the water underneath. Remove from the heat and leave to cool.
Sift the sugars together in another larger bowl and add the eggs, vanilla and coffee granules.
Whisk the eggs and sugar together until smoothly combined.
When the chocolate has cooled enough to feel warm but not hot, whisk the chocolate into the eggs. Don’t worry if the white chocolate has separated from the butter – it will come back together.
Gently fold in the flour and salt.
Pour the batter into the prepared pan. Sprinkle the walnuts and cocoa nibs over the top.
Bake for 30 to 35 minutes until the blondies are just feeling firm in the middle. They will stay very fudgy don’t worry. The crust may lift a little but be patient and let them bake for around 30 minutes.
Leave the blondies in the pan to set completely before attempting to slice. Chilling the pan briefly in the fridge will help with slicing.
Make sure you have some good vanilla ice cream on hand. It’s a match made in sugary heaven.
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Caramel Espresso Crunch Blondies
Prep Time : 15 mins | Cook Time : 30 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 8 medium blondies
Rich caramel blondies with a note of coffee and topped with crunchy walnuts and cocoa nibs.
Ingredients:
- 3.6 ounces (100 grams) caramel white chocolate
- 8 tablespoons (115 grams) unsalted butter
- 1 to 2 teaspoons freeze dried coffee (depending on strength)
- 2 large eggs
- 1/3 cup (85 grams) packed dark brown sugar
- 1/2 cup + 2 tablespoons (120 grams) sugar
- 1 teaspoon vanilla extract
- 3/4 cup (100 grams) all purpose flour
- 1/2 teaspoon salt
- 1/2 cup roughly chopped walnuts
- 1 tablespoon cocoa nibs (I use Roar cacao nibs)
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Medium saucepan
- Bowls and spoons
- 8 inch square pan lined with baking paper
Directions:
Preheat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Put the butter and chocolate in a double boiler or a heatproof bowl over a pot of water and heat gently until melted together. Make sure the bowl is not touching the water underneath. Remove from the heat and leave to cool.
Sift the sugars together in another larger bowl and add the eggs, vanilla and coffee granules.
Whisk the eggs and sugar together until smoothly combined.
When the chocolate has cooled enough to feel warm but not hot, whisk the chocolate into the eggs. Don’t worry if the white chocolate has separated from the butter – it will come back together.
Gently fold in the flour and salt.
Pour the batter into the prepared pan. Sprinkle the walnuts and cocoa nibs over the top.
Bake for 30 to 35 minutes until the blondies are just feeling firm in the middle. They will stay very fudgy don’t worry. The crust may lift a little but be patient and let them bake for around 30 minutes.
Leave the blondies in the pan to set completely before attempting to slice. Chilling the pan briefly in the fridge will help with slicing.
Make sure you have some good vanilla ice cream on hand. It’s a match made in sugary heaven.
Cook’s Notes:
- Right now in NZ you can use Cadbury Caramilk chocolate for this recipe, if you don’t live in NZ or are too classy for that use Valrhona Dulcey.
- Use whatever amount or brand of coffee you like – 1 teaspoon gives a nice background flavour but add more if you want them to be very coffee-forward.
– These blondies are delicious for 3 to 4 days or longer if kept in the fridge –
Adapted from Hummingbird High.
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