1. Preheat oven to 350 degrees. 2. Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well). 3. Whisk together flour, baking powder, and baking soda. 4. Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. 5. Stir to combine. 6. Stir in eggs and vanilla extract. 7. Stir in flour mixture until just combined. 8. Pour batter into pan, and sprinkle with almonds. 9. Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze. 10. Make the glaze by whisking together 1 tablespoon of melted butter and whiskey. 11. Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar). 12. Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. 13. Let glaze dry 1 hour. 14. Cut blondies into 2 inch squares. 15. Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping. ---------------------------------------------------------------------------
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