Coffee Blondies

When an amazing baker like Sarah Kieffer says that she’s been making these blondies for almost two decades, I had to try them. Right? They did not disappoint.

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer of The Vanilla Bean Blog. I used espresso, fine sea salt, and dark chocolate chips. We ate them with and without (caramel) ice cream. 🙂

Yield: one 9×13-inch pan of blondies (about 12 large or 24 small)

• 213 g (1 1/2 cups) all-purpose flour
• 1 1/2 tsp baking powder
• 12 T (1 1/2 sticks; 170 g) unsalted butter, cold
• 297 g (1 1/2 cups) light brown sugar, packed
• 3/4 tsp fine sea salt
• 2 T strong coffee, room temperature (I used espresso)
• 1 egg
• 1 1/2 T pure vanilla extract
• 86 g (3/4 cup) pecan halves, toasted and chopped
• 128 g (3/4 cup) bittersweet or semisweet chocolate chips (I used 72% dark chocolate chips)

1. Adjust the oven rack to the middle position. Preheat the oven to 350 degrees F, preferably on convection.
2. Grease a 9×13-inch metal baking pan with cooking oil spray. Line the pan with parchment paper leaving an overhang on 2 sides. (I clip the overhang with binder clips to keep it in place.)
3. Spread the nuts in a single layer on a rimmed baking sheet and toast until lightly browned and fragrant, about 5 minutes. Let cool and then chop; set aside.
4. In a medium bowl, whisk the flour and baking powder.
5. In a medium saucepan over medium heat, melt the butter, brown sugar, and salt.
6. Remove pan from the heat and stir in the coffee until well combined. Let the mixture come to room temperature. (I transferred it to a large bowl to expedite the process at this point.)
7. Add the egg and vanilla and whisk to combine. Transfer the mixture to a large bowl (if you haven’t already).
8. Add the flour mixture and stir until just combined.
9. Add the pecans and chocolate chips and stir gently until incorporated.
10. Using an offset spatula, spread the batter evenly into the prepared pan.
11. Bake 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A toothpick inserted into the center should come out with just a couple of crumbs.
12. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut into squares.

Salted Brown Butter Birthday Blondies

My daughter is a blondie girl. ❤ We enjoyed these amazing no-frills blondies as part of her 15th birthday celebration this year.

The original recipe is titled Caramel Canvas Blondies in Midwest Made: Big Bold Baking from the Heartland by Shauna Sever, one of my favorite books. Sever comments that they are known by many other names such as Butterscotch Bars or Toffee Bars in Midwest community cookbooks.

The salted caramel-esque base could easily accommodate any add-in but my birthday girl requested this minimalist version. 🙂 Classic, crowd-pleasing deliciousness.

Yield: about 2 dozen bars

• non-stick cooking spray, for pan
• 384g (3 cups, spooned and leveled) all-purpose flour
• 2 1/4 tsp baking powder
• 1 tsp flaky sea salt (I used Maldon)
• 1/2 tsp fine sea salt
• 480g (2 cups plus 2 T, firmly packed) light brown sugar
• 3 large eggs, fridge cold
• 1 large (20g) egg yolk, fridge cold
• 1 T pure vanilla extract
• 3 sticks (1 1/2 cups or 339g) unsalted butter, browned and cooled
• 2 to 3 cups (about 300 to 450g) chocolate chips, nuts, candy bits, or other mix-ins, optional

1. Make the Brown Butter: Place the butter in a light-colored pan over medium heat. Cook until foaming, amber in color, and until the milk-solids brown and separate, about 5 to 7 minutes. Immediately remove from heat and transfer to a heat-proof bowl to cool.
2. Position a rack in the center of the oven. Preheat to 325 F (170 C), preferably on convection.
3. Spray a 9×13-inch (23×33 cm) metal baking pan with non-stick cooking spray. Line the pan with parchment paper, leaving an overhang on 2 opposite sides. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, and flaky and fine salt.
5. In a large bowl, whisk together the brown sugar, eggs, egg yolk, and vanilla until lighter in color and texture, about 1 minute.
6. Whisk in the cooled browned butter.
7. Fold in the flour mixture just until no dry floury streaks remain.
8. Fold in mix-ins, if using. Stir until just combined.
9. Scrape the batter into the prepared pan and use and offset spatula to smooth the top.
10. Bake until the blondies are fragrant and golden, with a slightly glossy surface and a raised, wrinkled perimeter beginning to pull away from the sides of the pan, about 30 minutes in a convection oven or up to 40 minutes in a standard oven.
11. Let cool completely in the pan set on a wire rack.
12. Using the parchment paper, lift the blondies out of the pan to transfer to a cutting board. Cut into bars of desired size.

Note: Store blondies in an airtight container at room temperature for up to 5 days.

Cinnamon Roll Blondies

One of the most dangerous things I’ve ever done is to “join” baking groups on Facebook. The beautiful baked goods that are shared make me feel compelled to bake and to try cookbooks that are raved about.

This recipe is from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. This book has a major fan base online. I’m only one recipe in and am already a huge fan. 🙂

Baked goods that involve cinnamon-sugar are a crowd-pleaser in my house so selecting cinnamon roll blondies out of this book was an obvious choice. These blondies had the added bonus of incorporating nutty brown butter too. I weighed the ingredients when possible. Fabulous!

Yield: One 9×13-inch pan, about 24 small blondies

For the Brown Butter Blondie Base:

• 2 cups (284g) all-purpose flour
• 1 1/2 tsp baking powder
• 1 cup (2 sticks or 227g) unsalted butter
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar (I used dark brown sugar)
• 1 1/2 T pure vanilla extract
• 1 tsp salt (I used coarse salt)
• 2 large eggs, at room temperature
• 4 large egg yolks, at room temperature

For the Cream Cheese Filling:

• 4 oz (113g) cream cheese, at room temperature
• 1/4 cup (50g) granulated sugar
• 1 tsp pure vanilla extract
• pinch salt (I used coarse salt)

For the Cinnamon Sugar Swirl:

• 1/4 cup (50g) brown sugar (I used light brown sugar)
• 2 T unsalted butter, at room temperature
• pinch of salt (I used coarse salt)
• 1 T ground cinnamon

To Make the Brown Butter Blondie Base:

1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C).
2. Grease a 9×13-inch (23×33-cm) baking pan and line with a parchment sling. (I used a metal baking pan.)
3. In a medium bowl, whisk together the flour and baking powder.
4. In a medium saucepan over medium heat, melt 12 tablespoons (170g) of the butter. Brown the butter until it is dark golden brown and smells nutty, about 2 to 3 minutes.
5. Remove from heat and add the remaining 4 tablespoons (57g) butter to the pot, swirling the pot until the butter stops foaming.
6. Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature.
7. Add the eggs and egg yolks and whisk until combined.
8. Transfer the butter-egg mixture to the bowl with the flour mixture and stir until just combined.
9. Transfer the batter to the prepared pan, and smooth into an even layer. Set aside while you make the toppings.

To Make the Cream Cheese Filling:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes.
2. Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.

To Make the Cinnamon Sugar Swirl:

1. In a small saucepan or skillet, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved.
2. Remove from the heat and stir in the cinnamon until combined.

To Assemble:

1. Dollop the cream cheese and cinnamon sugar over the top of the brown butter blondie batter base in the prepared pan, alternating between the two.
2. Drag the tip of a butter knife through the batter, creating swirls. (I created swirls parallel to the length and the width of the pan.)
3. Bake for 25 to 29 minutes, or until a wooden skewer or toothpick inserted into the blondies comes out with only a couple of crumbs. (The testing spot should be in a central location that does not have the toppings because they will appear wet when the base is fully baked.)
4. Transfer the pan to a wire rack and let cool completely.
5. Use the parchment sling to gently lift the blondies from the pan. Cut into bars.

Note: Store blondies in an airtight container at room temperature for up to 2 days. (We placed a few in the refrigerator and they were also absolutely fabulous chilled.)

Soft-Baked Oreo Blondies

Inspired by my husband’s (seemingly) week long birthday celebration, my daughter had a few requests for her “week” of birthday meals. 🙂

The first meal included her favorite penne alla vodka with blondies for dessert. We had plans to incorporate Oreos into her birthday cake, so it seemed natural to make Oreo blondies!

This recipe was adapted from Delish.com via TogetherasaFamily.com. I used mini Oreos and added a little bit more to sprinkle over the top prior to baking. They had the perfect balance of a crispy top and soft center.

Yield: 16 to 20 blondies

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 1 cup butter, melted & slightly cooled
• 1 1/2 cups light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups chopped Oreo cookies, divided (I used mini Oreos, cut in half)
• 3 (1.55oz each) Hershey Cookies ‘n’ Cream candy bars, chopped (about 1 cup)

1. Heat oven to 350°, preferably on convection.
2. Prepare a 9×13 baking pan (preferably metal) by spraying with cooking spray and lining with parchment paper. Spray parchment with cooking spray.
3. In a small mixing bowl, whisk together the flour, salt, and baking soda.
4. In a stand mixer with the paddle attachment or a bowl using a hand mixer, add melted butter and brown sugar. Beat together for 1-2 minutes until lighter in color and fluffy looking.
5. Add in 1 egg and beat together until combined.
6. Add the other egg and vanilla extract. Beat until combined.
7. Slowly add in the flour mixture and beat on low speed just until combined and no flour pockets remain.
8. Gently stir in 3/4 cup of the chopped Oreo cookies and all of the chopped Cookies ‘n’ cream candy bars.
9. Place large dollops of the batter in the prepared baking dish. Using an offset spatula, evenly spread out the batter.
10. Sprinkle the reserved 1/2 cup of chopped Oreos on top of the bars and gently press down.
11. Bake for 24-26 minutes. The edges will be light golden brown and look “wrinkly” and the middle will look pale and puffy.
12. Let the bars cool completely. Using the parchment to lift bars out of the pan, place on a cutting board and cut into squares.

Butter Pecan Blondies

Butter pecan is one of my favorite ice cream flavors. This flavor combination is also absolutely perfect in a buttery blondie. This easy recipe uses pantry staples to create a quick dessert without even using a mixer!

This recipe was adapted from Martha Stewart Living. I omitted the rum and substituted an additional teaspoon of vanilla extract in its place. I baked mine long enough to achieve light golden brown color but may increase the baking time next time to heighten the depth of flavor.

Yield: Makes 24 bars

• 1 1/2 cups whole raw pecans
• 2 sticks unsalted butter, melted, plus more for brushing
• 2 cups unbleached all-purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 tablespoon dark rum, optional (can substitute 1 additional tsp of vanilla extract)

1.  Preheat oven to 350 degrees, preferably on convection.
2. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
3. Brush a 9-by-13-inch baking dish with butter (or coat with cooking oil spray), then dust with flour, tapping out excess.
4. In a medium bowl, whisk together flour and salt.
5. In a large bowl, whisk together butter and 2 cups brown sugar until combined.
6. Add eggs to the butter and sugar mixture; whisk until combined. Add vanilla and rum.
7. Fold in flour mixture with a spatula until just combined (do not overmix).
8. Fold in half of nuts.
9. Transfer batter to prepared dish; smooth top with an offset spatula.
10. Sprinkle top with remaining nuts and 2 tablespoons brown sugar.
11. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes. (Watching carefully- Next time I may increase the baking time up to 28 to 30 minutes.)
12. Transfer to a wire rack and let cool completely before cutting into squares.

Note: Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations: If you’d rather not use rum, increase the amount of vanilla to 4 teaspoons.

S’mores Blondies

I first made this crowd-pleasing dessert for our last summer beach day and sunset before the start of school. I’ve already made them again! Insanely delicious.

The bars are not overly sweet and they have an amazing texture. I weighed the dry ingredients to ensure perfection. This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I modified the method. Fabulous!!

Yield: 24 blondies

• nonstick cooking oil spray
• 9 whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
• 1 ¼ cups/160 grams all-purpose flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 cup/225 grams unsalted butter (2 sticks), at room temperature
• 1 packed cup/220 grams dark brown sugar
• ½ cup/100 grams granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 8 ounces/225 grams bittersweet chocolate, coarsely chopped into chunks (I used 78% cacao Lindt)
• 2 ½ cups/150 grams mini marshmallows

1. Heat oven to 350 degrees, preferably on convection, and arrange oven racks in the upper and lower thirds of the oven.
2. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
3. If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor.
4. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
5. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
6. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
7. Add the vanilla and mix to combine.
8. Turn the mixer to low and add the graham crumb mixture and mix just to combine.
9. Add about ¾ of the chocolate to the mixer and mix to incorporate.
10. Transfer the dough to the prepared pan. Use damp hands or a small offset spatula to press the dough into an even layer.
11. Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 25 minutes on convection or about 30 minutes in a standard oven.
12. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven.
13. Bake until the marshmallows have softened and are lightly toasted and the chocolate is melted and gooey, 10 to 14 minutes.
14. Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily.
15. Transfer the pan to a wire rack and let cool, 45 minutes.
16. Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies.
17. Let cool another 10 minutes, then slice into 24 even pieces and serve.

Milk Bar Sugar Cookie-Cake Squares

My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? 😉

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option. 🙂

Yield: 2 dozen 2-inch cookie-cakes

• 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
• 2 cups granulated sugar
• 2 large eggs
• 1/2 cup canola, grapeseed, or other neutral oil
• 1 1/2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp coarse salt
• 1 tsp baking soda
• 1/2 cup whole milk
• 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon

1. Preheat the oven to 350 degrees, preferably on convection.
2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
7. Scatter the cinnamon-sugar or sprinkles on top generously.
8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
9. Cool completely in the pan.
10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

One Year Ago:

• Gooey Cinnamon Squares
• Lemony Butter Cookies

Two Years Ago:

• Father’s Day Dulce de Leche Pecan Ice Cream

Three Years Ago:

• Sweet Brioche Dough
• Apple Cinnamon Pull-Aparts