Coffee and white chocolate blondies

October 13, 2013 (Last Updated: January 11, 2019)

Coffee and white chocolate blondies are a spin on their classic chocolate cousins. Sweet and chewy, they’re made using white chocolate instead of dark chocolate, and our version includes a coffee flavouring. They’re best eaten on the day they’re baked, but will keep for a day in an airtight container.

Print Recipe

Coffee and white chocolate blondies

Serves: 10 - 12
Cooking Time: 50 mins

Ingredients

  • 15ml (1 tbsp) boiling water
  • 15ml (1 tbsp) good quality instant coffee
  • 5ml (1 tsp) vanilla extract
  • 100g butter, unsalted
  • 300g (1½ cups) light brown sugar
  • 2 large eggs
  • 200g cake flour
  • a pinch of salt
  • 200g (1 cup) white chocolate chips
  • 100g white chocolate, melted

Instructions

1

Preheat the oven to 180°C. Grease and line a 20cm square cake tin.

2

Combine the water with the coffee and vanilla extract, and stir to dissolve.

3

Cream the butter and sugar in a bowl until light and fluffy. Add coffee and vanilla mixture. Add the eggs – don’t worry if it looks curdled, it will come together as you add the flour.

4

Sift in the flour and salt, and add the chocolate chips.

5

Spread the mixture evenly in the prepared pan and bake for 35 – 40 minutes or until a skewer inserted in the centre comes out clean.

6

Allow to cool in the tin before cutting into squares and drizzling with the melted white chocolate.

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October 13, 2013 (Last Updated: January 11, 2019) By
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