double coffee chocolate chip blondies

These blondies. I can’t get over them.  They’re currently sitting on my counter and it’s taking all my willpower not to grab one every time I walk by them.  Which is a lot.  As soon as I saw this recipe, I knew I *had* to make it…but with a few additions of my own, of course.

The reason I’m calling them “double coffee” is due to the fact that not only do they have a few tablespoons of brewed coffee in them, but also some coffee flour for an extra oomph of coffee flavor.  Coffee flour, you ask?  It’s new to me too, but when I spotted a little bag at Trader Joe’s, I knew it was going to be added to the collection.

Coffee flour is actually a byproduct of the coffee cherry, which is the fruit that surrounds the bean.  Of course we grind the beans to brew our my favorite morning drink, while the pulp is usually just tossed as waste.  More recently though, that excess pulp is being dried and milled into flour which can then be mixed into both sweet baked goods and savory dishes.

For more information, I’ve read a few interesting articles about it here and here.

I’m a sucker for alternative flours (you should see my pantry) and this is kind of a game changer.

Now, these blondies are everything you would expect- indulgent, moist, chewy and studded with chocolate chips and hazelnuts.  Though they can’t really promote themselves as a health food, they still contain ingredients that are less processed (coconut sugar) and boast slightly more nutrients than their average counterparts.  I’ll take it…with a cup of coffee, please.

double coffee chocolate chip blondies

If you need an indulgent, pick-me-up, sweet treat…this is it!  If coffee flour isn’t available, you certainly can leave it out but I really think it adds a special something to these blondies.  Especially if they are enjoyed with a cup of coffee!

  • 1½ cups whole wheat flour
  • 1½ tsp baking powder
  • 3 tbs coffee flour*
  • 12 tbs (1½ sticks) organic, unsalted butter
  • 2 cups coconut sugar
  • ¾ tsp salt
  • 2 tbs strong, brewed coffee
  • 1 egg
  • 1½ tbs pure vanilla extract
  • ¾ cups chopped hazelnuts
  • ¾-1 cup dark chocolate chips
  1. With the oven rack in the middle position, preheat the oven to 350° Fahrenheit. Grease a 9×9 inch baking dish and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, coffee flour and baking powder. Set aside.
  3. In a medium saucepan over medium heat, combine the butter, coconut sugar and salt. Cook, stirring often, until the butter is completely melted and the mixture is hot but not simmering. Remove from the heat and stir in the coffee until well combined (if the mixture refuses to come together, let it cool for a minute or two and try again). Let the mixture cool to room temperature, about 15 to 20 minutes.
  4. In the meantime, warm a dry sauté pan over medium heat.  When the pan is hot, add the hazelnuts and
  5. Once the butter and sugar mixture has cooled to room temperature, add the egg and vanilla and whisk until combined.  Add to the flour mixture and stir just until combined. Add the hazelnuts and chocolate chips and stir gently to combine.
  6. Using a spatula, spread the batter evenly into the prepared pan (this is a little tricky with the parchment paper, but you can do it, I promise). Bake for 22 to 26 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.
  7. Transfer the pan to a wire rack and let it cool completely. Grab opposite corners of the parchment paper and gently lift the blondies from the pan onto a flat surface. Cut them into squares (big or small, up to you) and serve, preferably with a hot cup of coffee!

adapted from Cookie + Kate )

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