Introduction: Double Coffee Brown Butter Blondies

Picture of Double Coffee Brown Butter Blondies

These blondies are a perfect lunch-time pick-me-up. The problem is, they're full of caffeine and hard to resist even at eleven o'clock at night!

Ingredients (for a 9x13 pan, or about 20 Blondies)

2 sticks (16 T) butter
2 1/4 cups flour
1 t baking soda
1/2 t baking powder
1 1/2 t salt
2 cups brown sugar
1/2 cup granulated sugar
3 eggs
1 T vanilla extract
2 T instant espresso powder
1/4 cup coffee liquor (Kahlúa or my favorite, Caffé Lolita)

Get your ingredients together before starting--it makes everything else go faster!

Step 1: Make Browned Butter

Picture of Make Browned Butter

Put both sticks of butter into a saucepan over medium heat. Stir while it melts, then boils, and finally becomes a rich, frothy brown.

Step 2: Mix Liquid Ingredients

Picture of Mix Liquid Ingredients

Pour the browned butter into a large mixing bowl. Add the sugars and mix well, then add the eggs, vanilla, and coffee liquor and mix again.

Step 3: Add Dry Ingredients

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Combine the flour, baking soda, baking powder, espresso powder, and salt in a sieve and sift them over the liquid. Fold the dry ingredients into the batter gently.

Step 4: Bake

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Bake at 350 Fahrenheit for 35 to 40 minutes. These are very moist, so a toothpick will have some coffee-loaded blondie bits attached to it if you test them. As long as the pan doesn't slosh, that's okay. If you like a firmer blondie, add another five minutes to the bake time.


The Rambler (author)2012-02-20

Okay, I finally broke down and did it. These will be out of the oven in 27 minutes. I used Bailey's.

kcorvidae (author)The Rambler2012-02-20

Sweet! Let me know how they turned out; I may have to try it your way!

The Rambler (author)kcorvidae2012-02-20

Okay, flavor-wise they were great. Of course I never made them with Kahlua so I have nothing to compare them too. The texture was interesting though. It was almost like cake rather than Brownies. Is that how it is for you? I used cake flour so that could have been it. My wife suggested it may have needed some oil or something. Anyways, still very delicious.

kcorvidae (author)The Rambler2012-02-21

Hmm, mine weren't cakey at all, they were very moist, thick brownies. The cake flour may have contributed. Maybe the milk/fat content of the Bailey's had an effect as well? Oil tends to give baked goods an open crumb in my experience, which seems to be a more cake-like trait. I will get a bottle of Bailey's and do some tinkering...

The Rambler (author)kcorvidae2012-02-23

Cool, I would love to hear about your results. I think I'm going to have to chalk my varied results up to the cake flour, though I might just have to try it with the Kahlua as well, as an excuse to make more.

The Rambler (author)2012-02-03

Oh. My. Gosh. This sounds amazing. I want to try this with Bailey's. I don't think Iver ever seen instant espresso before, what kind do you use?

kcorvidae (author)The Rambler2012-02-03

I use Medaglia D'Oro because that's what my grocery store carries, but I imagine any kind would do. Irish cream would be a great addition; I'll have to try that!

The Rambler (author)kcorvidae2012-02-03

I have a thing for Irish coffee, especially with some creme de menthe and whip cream on top... which gives me more ideas...

kcorvidae (author)The Rambler2012-02-03

You can make an Irish coffee whipped cream by whipping together one part double cream (which can be found near the deli and exciting cheeses in some grocery stores) and one part Irish cream. I put that on sundaes with coffee ice cream, but it would also be great over plain coffee or brownies or just eaten with a spoon. I measure parts by weight, not volume.

The Rambler (author)kcorvidae2012-02-04


Penolopy Bulnick (author)2012-02-03

So delicious looking and such wonderful presentation :)

Thank you!

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