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
9x13 pan
aluminum foil
nonstick spray
uneven spatula
Ingredients
Blondies:
2cupsall-purpose flour
1teaspoonbaking powder
1/4teaspoonbaking soda
1cupunsalted butter (2 sticks) melted
2cupsbrown sugar packed
3Tablespoonsground coffee equals 1 K-cup
1teaspoonsalt
2large eggs room temperature
2teaspoonpure vanilla extract
1/2cupsliced almonds
Glaze:
1Tablespoonunsalted buttermelted
1teaspoonalmond extract or vanilla extract
1teaspoonwater plus more if needed
3/4cupconfectioners' 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.