Mocha Blondies with Pecans and White Chocolate
The recipe for these is a thing of simple beauty. The coffee flavour works a treat with the pecans and white chocolate. Of course, like always, feel free to sub for other nuts or chocolate to suit your taste! This makes 9, but is easily doubled.
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Servings: 9
Ingredients
- 165 g Butter Melted
- 150 g Light Brown Soft Sugar
- 130 g Granulated Sugar
- 2 Medium Eggs
- 2 tsp Instant Coffee
- 230 g Plain Flour
- 1 tsp Baking Powder
- 150 g White Chocolate Roughly Chopped
- 100 g Pecans Roughly Chopped
- Extra pecans/white chocolate to decorate Optional
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
- Add 2 tbsp boiling water to the 2 tsp instant coffee to dissolve it. Set aside.
- Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes. Add the eggs and combine again. Then add the coffee and mix.
- Fold in the flour, baking powder, white chocolate and pecans until a smooth batter forms. Pour this into the lined tin.
- Bake for 30-35 minutes, until golden on top. Let cool on a wire rack.
- Optional: Melt 25g white chocolate and drizzle over, adding some crushed pecans for decoration. Slice and serve.