blondies

Bready or Not: Irish Coffee Blondies

Posted by on Nov 8, 2023 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | 2 comments

This Irish Coffee Blondies recipe is a long-overdue revamp of a recipe I first shared over a decade ago on the first iteration of Bready or Not on LiveJournal. I made it a few times after that, only for the paper to be buried amid many other recipes.

Bready or Not: Irish Coffee Blondies

As I culled my recipe collection prior to moving, I rediscovered the print-out and knew I had to make it again soon because it’d help me use up some ingredients. Namely, sliced almonds and vanilla extract.

Bready or Not: Irish Coffee Blondies

My husband now mostly uses k-cups for his coffee, a brewing method we didn’t have available back when I first baked this. I found that the 3 Tablespoons of ground coffee called for in this recipe were the exact contents of a Starbucks k-cup. I love when things work out like this!

Bready or Not: Irish Coffee Blondies

This recipe would make a great dessert, but really, with the flavors, it’s even better for a breakfast or brunch. It’ll go great with coffee or tea!

Bready or Not: Irish Coffee Blondies

These soft, chewy bars are flavored with coffee and sweetness. They are perfect for a breakfast, brunch, or dessert!
Course: Breakfast, Dessert, Snack
Keyword: almond, bars, coffee
Author: Beth Cato

Equipment

  • 9×13 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula

Ingredients

Blondies:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter (2 sticks) melted
  • 2 cups brown sugar packed
  • 3 Tablespoons ground coffee equals 1 K-cup
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 1/2 cup sliced almonds

Glaze:

  • 1 Tablespoon unsalted butter melted
  • 1 teaspoon almond extract or vanilla extract
  • 1 teaspoon water plus more if needed
  • 3/4 cup confectioners' sugar

Instructions

Make the blondies

  • Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with foil and apply nonstick spray.
  • In a big bowl, whisk together flour, baking powder, and baking soda. Set aside.
  • Place the melted butter into a mixing bowl. Add the brown sugar, ground coffee, and salt. Stir to combine.
  • Add eggs one at a time followed by the vanilla extract. Stir in flour mixture until just combined. Pour batter into pan and level out; an uneven spatula makes that easy. Sprinkle with almonds.
  • Bake 27 to 30 minutes, until the middle passes the toothpick test. Let cool completely.

To complete with glaze

  • Mix together the melted tablespoon butter and extract. Gradually whisk in confectioners’ sugar. Add teaspoons of water, as needed, until the glaze is thick but can be drizzled. Place it in either a pastry bag fitted with a plain round tip or a sandwich bag of which a corner will be snipped off. Drizzle glaze over blondies in a rough crosshatch pattern. Let glaze set for 1 hour before cutting blondies into squares. Store in a sealed container at room temperature. If making these in a warm place, put waxed paper between the stacked layers of blondies.

OM NOM NOM!

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    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    Posted by on Oct 18, 2023 in biscoff spread, Blog, blondies, Bready or Not, brownies, cheese galore, chocolate, cookies | Comments Off on Bready or Not Original: Swirled Cookie Butter Brownie Bars

    These Swirled Cookie Butter Brownie Bars are thick and luscious with just the right balance of chocolate and cookie dough flavors.

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    If you’re one of those people who had just to discover the joys of cookie butter–you’re in for a treat! Think cookies blended with oil to create a spreadable mass just like peanut butter. There is nothing healthy about it, but it tastes like cookie dough. You can find it at Trader Joe’s as Speculoos and at other stores as Biscoff or as a generic.

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    Cookie butter can pretty much replace peanut butter in any recipe, or even on something as simple as a sandwich. Here, it’s great swirled in with brownie batter. Chocolate and cookie dough, ever the perfect combination.

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    Since the swirl-in includes cream cheese, be sure to refrigerate these after they’ve baked and cooled. They are divine straight from the fridge!

    Bready or Not Original: Swirled Cookie Butter Brownie Bars

    These gorgeously-swirled bars infuse the gentle flavor of cookie butter with rich brownies, a perfect combination.
    Course: Dessert, Snack
    Keyword: brownies, cookie butter, cookies, cream cheese
    Author: Beth Cato

    Equipment

    • 13×9 pan
    • aluminum foil
    • nonstick spray
    • uneven spatula
    • cutting board

    Ingredients

    Brownie base

    • 3 large eggs room temperature
    • 1 cup unsalted butter (2 sticks) melted
    • 2 teaspoons vanilla extract
    • 2 cups white sugar
    • 1 1/4 cups all-purpose flour
    • 3/4 cup baking cocoa sifted
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup milk chocolate chips

    Cookie butter swirl-in

    • 2 boxes cream cheese (8 ounces each) softened
    • 1/2 cup creamy cookie butter
    • 1/4 cup white sugar
    • 1 large egg room temperature
    • 2 Tablespoons milk

    Instructions

    • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
    • In a big bowl, beat together eggs, butter, and vanilla. In another bowl, combine the brownie dry ingredients and gradually add them to the egg mix. Fold in the chocolate chips. Set aside 1 cup of the brownie batter for the topping. Scoop the rest into the prepared pan and use an uneven spatula to even it out.
    • In another bowl, beat together the cream cheese blocks, cookie butter, and sugar. Once that is blended, add the egg and milk. Use an uneven spatula to spread the mixture in a thin layer across the top of the brownie batter in the pan. Dollop the reserved brownie batter on top. Use the tip of the uneven spatula or a butter knife to create swirls.
    • Bake pan for 35 to 40 minutes, until the very middle passes the toothpick test. Cool on a wire rack for an hour, then place in fridge to completely chill. Use the foil to lift the contents onto a cutting board. Slice up and store in a sealed container in the fridge. Keeps for at least 3 days.

    OM NOM NOM!

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      Bready or Not Original: Honey Ginger Blondies

      Posted by on Sep 13, 2023 in Blog, blondies, Bready or Not, chocolate | Comments Off on Bready or Not Original: Honey Ginger Blondies

      These Honey Ginger Blondies are sweet and spicy-warm, the bars chewy and delightful.

      Bready or Not Original: Honey Ginger Blondies

      Many years ago, back in January 2016, I posted a recipe for Honey Blondies. They were smooth and sweet. Quite excellent. Earlier this year, I resolved to rework the recipe because I needed to use up ingredients prior to moving.

      Bready or Not Original: Honey Ginger Blondies

      It took me several bakes to get the balance right. I wanted the ginger present, warm and cozy. I wanted adequate chocolate to balance with the sweetness of the sugar and honey. The textures needed to be right, too–the interior smooth but for the chewy bits of candied ginger and softened chocolate.

      Bready or Not Original: Honey Ginger Blondies

      The result is a delicious, unique recipe that is perfect year-round!

      Bready or Not Original: Honey Ginger Blondies

      These bars are chewy with spicy-warm flavor to accompany the sweetness.
      Course: Dessert, Snack
      Keyword: bars, chocolate, gingerbread
      Author: Beth Cato

      Equipment

      • large saucepan
      • 9×13 pan
      • aluminum foil
      • nonstick spray

      Ingredients

      • 1 cup unsalted butter 2 sticks
      • 2/3 cup honey
      • 1 1/2 cups brown sugar packed
      • 1 1/2 Tablespoons fresh ginger
      • 2 1/2 cups flour
      • 2 large eggs room temperature
      • 1 1/2 Tablespoons vanilla extract
      • 2 teaspoons coarse salt
      • 1 1/4 cup candied ginger chopped
      • 1 cup semisweet chocolate chips

      Instructions

      • Melt butter and honey in a large saucepan. Stir in the brown sugar and fresh ginger. Remove from heat and set aside to cool for about 20 minutes.
      • Since the contents are still likely a bit warm, add some of the flour and stir to cool things off. Mix in the eggs and vanilla extract followed by the rest of the flour and the salt. Mix until just combined, and let it continue to cool about 30 minutes.
      • Preheat the oven to 350-degrees. Prepare a 9×13 pan by lining with foil and greasing with nonstick spray or butter. Fold the candied ginger and chocolate chips into the batter, then spread into the pan.
      • Bake for about 30 minutes; the edges will just be turning brown. Let the blondies cool completely on a wire rack, speeding the process in the fridge, if desired. Use the foil to lift them out to cut into squares. Store in an airtight container.

      OM NOM NOM!

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        Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

        Posted by on Jul 5, 2023 in biscoff spread, Blog, blondies, blueberry, Bready or Not, breakfast, cookies | Comments Off on Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

        This big casserole dish of Cookie Butter and Jelly Bars is chewy and sweet, perfect to feed a crowd! Customize it by using your favorite jelly.

        Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

        I love cookie butter. You can find it in jars near the nut butters in a lot of grocery stores. There’s nothing healthy about it–it’s spice cookies pulverized with oil to make a smearable paste that you can use however you use peanut butter, such as on sandwiches or in baked goods like this.

        Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

        Cookie butter makes everything taste inherently more cookie-like. It’s fantastic with jelly! I recommend using about 10-12 ounces of jelly here; less than that and the layer is thin, more than that, it can gush at the sides of the pan and stick to the foil.

        Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

        These bars are best eaten within two days. After that, they will dry out a bit but they are still tasty.

        Bready or Not Original: Cookie Butter and Jelly Bars (Big Pan)

        These thick, chewy bars are sweet and delicious. Use your favorite jelly or go for a seasonal variation and make it taste a little different every time you make this recipe!
        Course: Breakfast, Dessert, Snack
        Cuisine: American
        Keyword: apple butter, blueberries, cookie butter, strawberries
        Author: Beth Cato

        Equipment

        • 13×9 pan
        • aluminum foil
        • nonstick spray
        • offset spatula

        Ingredients

        • 1 cup unsalted butter (2 sticks) room temperature
        • 1 1/2 cups white sugar
        • 1 teaspoon vanilla extract
        • 2 large eggs room temperature
        • 2 cups creamy cookie butter such as Biscoff and Trader Joe's Speculoos
        • 3 cups all-purpose flour
        • 1 teaspoon baking powder
        • 10-12 ounces jelly or jam or preserves

        Instructions

        • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray.
        • In a large mixing bowl, beat together butter and sugar until light and fluffy. Add the eggs, vanilla, and cookie butter. Follow up with the flour and baking powder.
        • Spread about 2/3 of the dough in the prepared pan. Using an offset spatula, spread the jam in an even layer up to about 1/2 inch of the edge. Dollop the remaining dough all over the top. Use a knife to gently form into swirls with the jelly.
        • Bake for 25 to 30 minutes until the edges start to brown and the middle is set and passes the toothpick test. Let cool completely on wire rack. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Almond Blondies

          Posted by on Jun 21, 2023 in Blog, blondies, Bready or Not, nutty | Comments Off on Bready or Not Original: Almond Blondies

          These Almond Blondies are proof that simple can be oh-so-good.

          Bready or Not Original: Almond Blondies

          There’s no chocolate here. No fancy presentation. This is all about a basic, pan-mixed batter with almonds on top.

          Bready or Not Original: Almond Blondies

          These things are a sensory delight. You have thick, chewy bars infused with deep sweetness thanks to a heady application of brown sugar. The chopped almonds add a hearty crunch in contrast.

          Bready or Not Original: Almond Blondies

          Some almonds and crumbs will fall off as the bars are sliced, but these remnants are delicious. Let nothing go to waste!

          Bready or Not Original: Almond Blondies

          Go nutty for these simple, delicious blondies with a sweet chewy base and crunchy almonds on top.
          Course: Dessert, Snack
          Keyword: almond, bars
          Author: Beth Cato

          Equipment

          • 13×9 pan
          • nonstick spray
          • large saucepan

          Ingredients

          • 2 cups brown sugar packed
          • 2/3 cup unsalted butter
          • 2 large eggs room temperature
          • 2 teaspoons vanilla extract
          • 1 teaspoon almond extract
          • 2 cups all-purpose flour
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • 3/4 cups almonds chopped

          Instructions

          • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray. Set aside.
          • In a large sauce pan on medium heat, place the brown sugar and butter, stirring constantly until the ingredients combine to be smooth. Set on another burner to cool for about 15 minutes.
          • Whisk in the eggs one at a time, followed by the two extracts. Stir in the flour, baking powder, and baking soda until no white streaks remain.
          • Spread batter in the prepared pan. Sprinkle the almonds all over the top. Bake for 25 to 30 minutes. The middle should pass the toothpick test. Let cool for a bit, but cut into the blondies while they are still warm. Store in a sealed container at room temperature.

          OM NOM NOM!

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            Bready or Not Original: Fruity-Cheesy Swirled Blondies

            Posted by on Jun 7, 2023 in Blog, blondies, Bready or Not, breakfast, cheese galore | Comments Off on Bready or Not Original: Fruity-Cheesy Swirled Blondies

            These Fruity-Cheesy Swirled Blondies are easy to customize based on your budget and ingredient availability. Go expensive and fancy and use a goat cheese log, or more budget-conscious and still-delicious with standard cream cheese.

            Bready or Not Original: Fruity-Cheesy Swirled Blondies

            I’ve done it both ways. Both are fantastic. For the goat cheese, I recommending hitting someplace like Costco or Sam’s Club. For cream cheese, my go-to has become Aldi.

            Bready or Not Original: Fruity-Cheesy Swirled Blondies

            Use any variety of jams or preserves, but the one necessity is that it is THICK. A watery one will sink to the bottom (says the voice of experience). I found the good basic Smucker’s Strawberry Jam was fine in this recipe.

            Bready or Not Original: Fruity-Cheesy Swirled Blondies

            Bready or Not Original: Fruity-Cheesy Swirled Blondies

            This recipe is vaguely named Fruity-Cheesy Swirled Blondies because you can customize the ingredients: use either soft goat cheese or standard cream cheese along with a thick fruit jam or preserves of your choice.
            Course: Breakfast, Dessert, Snack
            Keyword: bars, cheese, preserves
            Author: Beth Cato

            Equipment

            • 9×9 pan
            • aluminum foil
            • nonstick spray
            • uneven spatula

            Ingredients

            Blondies

            • 12 Tablespoons unsalted butter (1 1/2 sticks) room temperature
            • 1/2 cup white sugar
            • 3/4 cup light brown sugar packed
            • 2 large eggs room temperature
            • 1/2 teaspoon vanilla extract
            • 1 3/4 cups all-purpose flour
            • 1 1/4 teaspoons baking powder
            • 1/2 teaspoon salt

            Cheesecake Swirl

            • 8 ounces soft goat cheese or cream cheese, softened
            • 2 Tablespoons white sugar
            • 1 Tablespoon plain or vanilla Greek yogurt or sour cream
            • 1 large egg room temperature
            • 1/2 teaspoon vanilla extract
            • 3/4 cup jam or preserves

            Instructions

            • Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
            • In a large bowl, cream together the butter and sugars until fluffy. Add the eggs and vanilla. Stir in the flour, baking powder, and salt until just combined.
            • In a separate bowl, beat together the cheese, sugar, yogurt, egg, and vanilla to make smooth.
            • Pour about half the blondie batter into the prepared pan. Smooth it out with an uneven spatula.
            • Dollop on all of the cheese mixture. Then add spoonfuls of the jam to fill any gaps. Follow up by adding dollops of the remaining blondie batter. Use a butter knife to swirl the layers together for a marbled effect.
            • Bake for 45 to 50 minutes, until the middle is not jiggly and passes the toothpick test. Cool for at least an hour at room temperature, then chill in fridge. Once the pan is cool, use the foil to lift the blondies onto a cutting board to slice into bars.
            • Enjoy promptly or store in a sealed container in the fridge to eat over the coming days.

            OM NOM NOM!

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