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Thursday, April 18, 2013

Chocolate Mocha Almond Blondies

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Once again, a coffee flavored dessert wins me over even if I haven’t completed converted to the beverage itself. The inspiration for these blondies started with a Martha Stewart recipe I’d ripped from her magazine two years ago, but by the time I was done they turned into something pretty different.
With some ganache left over from the Guinness cake I’d made, I ended up topping the blondies with slivered almonds followed by a layer of ganache. Chocolate, almonds, and coffee should always be combined if you ask me! No ganache on hand and don’t want to make any? You could also sprinkle the blondies with chocolate chips before baking to get the same flavor combination. Even my sister Julia, who is not at all a coffee fan, claimed it was the chocolate topping that kept her going back for more!
One Year Ago: Cheddar, Bacon, and Spinach Egg Casserole
Two Years Ago: Breakfast Brownies
Three Years Ago: Crispy Tilapia Sandwiches

Mocha Almond Blondies
heavily adapted from Martha Stewart Living March 2012

-1 stick unsalted butter
-1 cup all-purpose flour
-1/2 tsp baking powder
-1/8 tsp baking soda
-1 cup packed light brown sugar
-1 1/2 tbsp freshly ground coffee
-1/2 tsp salt
-1 large egg
-1/2 tsp pure vanilla extract
-1/3 cup slivered almonds
-ganache, for topping (optional)

1. Preheat oven to 350F. Line an 8-inch baking dish with foil and grease with cooking spray. In a small bowl whisk together the flour, baking powder, and baking soda. Set aside.
2. Melt butter and pour into a mixing bowl. Add the brown sugar, ground coffee, and salt, and mix to combine. Add eggs and vanilla extract and mix. Stir in flour mixture and mix just until combined. Pour batter into prepared pan.
3. Sprinkle with almonds. Bake for 20-25 minutes, until it no longer jiggles in the center and top is lightly browned.
4. Let cool completely on a wire rack. Once cooled, drizzle with chocolate or spread ganache over top if desired.