Small Batch Mochaccino Blondies Recipe
If you need help staying up late at a New Year’s party, these make a tasty way to do it. These are so good! It will be hard for you to eat only one. The combination of coffee and chocolate is hard to beat.
Mochaccino Blondies
If you need help staying up late at a New Year's party, these make a tasty way to do it. These are so good! It will be hard for you to eat only one. The combination of coffee and chocolate is hard to beat.
Equipment
- Small bowl
- Parchment paper
Ingredients
- 1/3 Cup Butter , softened
- 2/3 Cup Light brown sugar
- 1 Large Egg
- 2 tsp Vanilla extract
- 3/4 Cup + 2 Tbsp All-purpose flour
- 1 1/2 tsp Nescafė gold espresso instant coffee
- 1/2 tsp + 1/4 tsp Baking powder
- 1/8 tsp Salt
For Chocolate Coating
- 0.7 oz. Milk chocolate almond bark
- 3 Tbsp Lily's milk chocolate no sugar added baking chips
- Whole roasted coffee beans , optional for garnish
- Edible glitter , optional for garnish
Instructions
- Preheat oven to 350℉. Prepare your baking pan with a parchment sleeve. This makes it easier to remove the blondies after baking.
- In a small bowl, mix the flour, espresso powder, salt, and baking powder. Set aside.
- In a 2-Cup liquid measuring cup, cream butter and brown sugar for 1 minute using an immersion blender with a beaters attachment. Add the egg, vanilla, and cream for about 30 seconds.
- Add 1/2 of the flour mixture and mix lightly. Add the remaining flour mixture and mix until combined. The dough will be stiff.
- Place the stiff dough into the prepared pan. The dough should be slightly elevated in the middle. This helps the blondies to be of an even thickness.
- Bake for 20-25 minutes. They should be golden brown, and a toothpick should come out clean, no crumbs.
- Remove to a cooling rack for 15 minutes. Remove blondies with the parchment sleeve and cool completely. Cool before covering in chocolate.
- Cut the blondies into quarters, then cut each square in half diagonally. Remove any crumbs from the edges.
- In a clean 2-cup glass measuring cup, add the almond bark and the 3 tablespoons of chocolate chips. Microwave for 90 seconds. Remove and stir until smooth.
- Using a spoon or a knife, spread the chocolate coating evenly over the top and sides of each blondie piece. Add the coffee beans if using. Sprinkle with edible glitter if using.
- Place the covered blondies on a cooling rack and place them in a refrigerator for the chocolate to firm up. Enjoy!
Notes
The dough is stiff and can be difficult to spread into the pan. I fold over the sleeve of parchment paper and tape it to the two ends of the pan. Spread the dough and then remove the tape before baking.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 2TrianglesCalories: 400kcalCarbohydrates: 52gProtein: 4gFat: 20gSaturated Fat: 13gTrans Fat: 0.5gCholesterol: 85mgSodium: 290mgPotassium: 140mgFiber: 3gSugar: 27gCalcium: 110mgIron: 2.2mg
Tried this recipe?Let us know how it was!