Thick, chewy, caramel-y and totally decadent (high altitude) cookie bars made with espresso powder and studded with dark chocolate chunks.
Yield: 24 blondies
2 cups + 2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon coffee liqueur
2 teaspoons espresso powder
12 tablespoons butter
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
3/4 cup chopped pecans, optional
Preheat oven to 325F degrees.
Combine flour, salt, and baking soda in a small bowl; set aside.
Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.
Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.
In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.
Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.
Author’s note: these Chocolate Chunk Espresso Blondies have been modified for high altitude. I live just below 7000 feet.