Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Coffee Blondies
Prep Time
1
hour
hr
Cook Time
40
minutes
mins
Total Time
1
hour
hr
40
minutes
mins
Course:
Dessert
Servings:
24
bars
Author:
Eating Gluten and Dairy Free
Ingredients
Wet Batter Ingredients
12
tablespoon
dairy free butter
suggestion in post
1½
c
light brown sugar
packed
¾
teaspoon
kosher salt
2
tablespoon
strong coffee or 2 shots espresso
room temperature
1
large egg
1½
tablespoon
vanilla extract
Dry Ingredients
1½
c
gluten free all-purpose flour
spoon and level method, suggestion in post
1
teaspoon
xanthan gum
omit if your gf all-purpose blend contains this or guar gum
1½
teaspoon
baking powder
¾
c
semi-sweet chocolate chips
¾
c
optional-- pecan halves, chopped, and toasted
Instructions
Preheat the oven to 350°F. Spray nonstick spray over a 9x13-inch baking pan.
In a large saucepan over medium heat, combine the butter, brown sugar, and salt.
Once melted, remove from heat and stir in the coffee.
Allow the mixture to cool to room temperature.
Then add the egg and vanilla extract to the saucepan and whisk until combined; set aside.
In a medium bowl, whisk the dry ingredients together.
Add the dry ingredients, chocolate chips, and roasted pecans to the wet batter and stir until just combined.
Transfer the batter to the baking pan and spread evenly.
Bake for 20-22 minutes or until a toothpick inserted into the middle of the pan comes out clean.
Remove from the oven and let cool on a rack.
Once cooled, cut blondies into bars. Enjoy these bars as they are, or add a scoop of dairy free vanilla ice cream to the top of each blondie.