Side Pannel
Espresso Chocolate Chip Blondies with Brown Sugar Frosting
Espresso Chocolate Chip Blondies with Brown Sugar Frosting
- Recipe Submitted by maryjosh on 06/29/2018
Ingredients List
- Blondies
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso granules
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 3/4 cup semi-sweet chocolate chips (I used a combo of mini and regular sized chips)
- Frosting
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- pinch salt, optional and to taste
Directions
Blondies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, espresso, and whisk until smooth.
Add the flour, salt, chocolate chips, and stir until just combined, don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 19 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool completely before frosting.
Frosting – To a small saucepan, add the butter and heat over medium-high heat to melt.
Add the brown sugar, vanilla, optional salt, and whisk to combine until the brown sugar has dissolved.
Reduce the heat to low and allow mixture to simmer very gently for 3 minutes; it should be very gently bubbling with a dimpled appearance, no need to stir it. Allow the glaze to cool to a warm temperature in the pan for about 5 minutes before evenly drizzling it over the blondies.
Allow frosting to set up fully before slicing and serving, about 1 hour. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, espresso, and whisk until smooth.
Add the flour, salt, chocolate chips, and stir until just combined, don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 19 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool completely before frosting.
Frosting – To a small saucepan, add the butter and heat over medium-high heat to melt.
Add the brown sugar, vanilla, optional salt, and whisk to combine until the brown sugar has dissolved.
Reduce the heat to low and allow mixture to simmer very gently for 3 minutes; it should be very gently bubbling with a dimpled appearance, no need to stir it. Allow the glaze to cool to a warm temperature in the pan for about 5 minutes before evenly drizzling it over the blondies.
Allow frosting to set up fully before slicing and serving, about 1 hour. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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