Coffee blondies from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics (page 258) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coffee no-churn ice cream with cacao nibs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on September 18, 2021

    These were fine- because they do have melty chocolate in them- but not great. I think they need more salt and I would like the coffee flavor to come through more. My kids aren't complaining but not a repeat for me.

  • mamacrumbcake on November 09, 2020

    Delicious! These blondies have a delicious toffee flavor, with just the right amount of toasted pecans and salt—and of course, chocolate. Though I used 2 tablespoons of double strength coffee, the coffee flavor is not very pronounced. These are easy to make and clean up, needing only one pan and a whisk. The biggest challenge was spreading the dough in the pan; the dough is sticky and sticks to hands and even a silicone spatula. I ended up covering the dough with plastic wrap so I could press it into a flat layer. The finished bars are ½ inch thick, with a perfect blondie texture. They were baked in 18 minutes.

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