Sunday, 22 January 2012

Coffee Walnut Blondies

These are a very 'adult' taste, with strong coffee, dark chocolate and slightly bitter walnuts, in a fudgy, yet crisp sponge.  Incredibly quick and simple to make, and I knocked this batch up to take to my friend, Tom von Kaenel this afternoon.  Tom is going to be cycling from coast to coast in the USA later this year to raise money for US and UK veterans - check out the Sea2Sea website to read more and find how you can get involved.  Anyway, back to the baked goodies!  The recipe is, appropriately enough, in US cup measures.  You need a stick of butter (about 120g), 1 cup of soft light brown sugar, 1 large egg, a teaspoon of vanilla extract, 2 teaspoons of espresso or strong coffee powder, 1 cup of plain flour + 1/2 teaspoon baking powder, 1 cup of walnuts, chopped, and 1 cup of dark chocolate, 70% cocoa content if possible (I used Green and Black's Espresso Dark Chocolate to ramp up the coffee-ness).  Heat the oven to 170C, grease and line with parchment a 20cm square brownie pan.  Now, simply melt the butter, mix with the sugar in a bowl, then add the egg, vanilla and coffee and stir to combine.  Then, using a metal spoon, fold the other ingredients in - it will become quite a stiff batter.  Try not to overmix.  Plop it into the prepared tin and spread out, using a palette knife or back of the spoon.  Bake for 20-25 minutes until golden brown and just beginning to shrink from the sides of the tin - don't overbake it, you want it a little squidgy inside.  Allow to cool a little in the tin, lift out using the paper, and cut into squares - you should get 16 of them or thereabouts.

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