- 1½ cup flour
- 1½ teaspoon baking powder
- 12 teaspoon (1½ sticks) unsalted butter, cold, plus extra for pan
- 1½ cup packed brown sugar
- ¼ teaspoon salt
- 2 tablespoon strong brewed coffee, room temperature
- 1 egg
- 1½ tablespoon vanilla extract
- ¾ cup chopped pecan halves, toasted (Note)
- ¾ cup bittersweet or semisweet chocolate chips
- Caramel or chocolate sauce, for garnish, optional
Preheat oven to 350 degrees. Butter a 9- by 13-inch baking pan and line it with parchment paper.
In a medium bowl, whisk the flour and baking powder, and reserve.
In a medium saucepan over medium heat, melt the butter, brown sugar and salt. Remove from heat and stir in coffee until well combined. Let the mixture cool to room temperature.
Add the egg and vanilla extract and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add pecans and chocolate chips and stir gently.
Spread the batter evenly into the prepared pan and bake until the blondies are set on the edges and the tops are golden brown and just beginning to form cracks, about 18 to 24 minutes. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.
Transfer the pan to a wire rack and let cool completely. Use the parchment paper to gently lift the blondies from the pan. Cut blondies into squares and serve with ice cream, topped with caramel or chocolate sauce, if desired.
Yield: Makes 12 large or 24 small bars.
Note: â€œThe combination of coffee and chocolate makes for blondies that are both unique and indulgent,â€ writes Minneapolis blogger Sarah Kieffer in â€œThe Vanilla Bean Baking Book.â€ Find her at thevanillabeanblog.com.
To toast pecans, place the nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 3 to 4 minutes. Alternately, preheat oven to 325 degrees, spread the nuts on an ungreased baking sheet and bake, stirring often, for 4 to 6 minutes.
Nutrition information per each of 24:
Cholesterol ……….23 mg
Carbohydrates …. 23 g
Protein ……………… 2 g
Added sugars …… 15 g
Fat ………………….. 11 g
Dietary fiber ………. 1 g
Saturated fat ………. 5 g
Exchanges per serving: 1 Â½ carb, 2 fat.