High Altitude Coffee Blondies
Soft, moist and chewy coffee blondies, flecked with espresso powder for a hint of coffee in every bite.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 cup unsalted butter, melted
- 1 ⅓ cups granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour, fluffed, spooned and leveled
- 2 tbsp instant espresso powder
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch baking pan with parchment paper, or spray with non stick baking spray.
- In a bowl, stir together the melted butter and sugar, then stir in the vanilla and eggs until smooth.
- In a separate bowl, sift together the flour, espresso powder, baking powder and salt, and whisk until thoroughly combined.
- Add the dry ingredients to the wet, and stir into a soft dough.
- Spread the dough evenly into the prepared pan, and bake for 28-30 minutes. The edges should be set and the top golden brown and slightly puffed, but the cookie bars will still be underdone under the crust. Do not over bake, or they will end up dry.
- Set the pan on a cooling rack, and cool completely before cutting into squares.
Notes
Store the leftover bars in an airtight container at room temperature for 3 days, or in the freezer for up to 3-6 months.
If you want to add chocolate chips or chopped chocolate to the dough, make the dough as instructed, then let the dough cool for 10 minutes. Fold in the chocolate chips and bake as instructed.
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