Coffee Blond Brownies
I’m almost positive this recipe is adapted from an old issue of the Star Tribune Taste section.
When I made this recipe at different places I worked, we used 2 short shots of espresso [which can be purchased at your local coffeehouse], instead of 1/8 cup of coffee/coldpress. To add a little more depth of flavor, you can brown the butter first [instead of just melting it], and then add the brown sugar to it. I like to use Ghiradelli bittersweet chocolate chips. Make sure not to over bake – I start checking with a toothpick at about 18 minutes. And yes, it really calls for 3 tablespoons of vanilla.
1 cup plus 6 tablespoons butter
1/8 cup strong coffee or cold press
3 tablespoons vanilla
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups pecans, toasted
1 1/2 cups chocolate chips
Whisk together flour, baking powder and salt. Set aside.