Coffee-almond chocolate blondies - bon appetit

2 dozen

Ingredients

Quantity Ingredient
2⅓ cup Firmly packed golden brown sugar
¾ cup (1 1/2 sticks) unsalted butter
3 tablespoons Coffee liqueur
5 teaspoons Instant espresso powder or coffee powder
3 larges Eggs
2 cups Unbleached all purpose flour
1½ teaspoon Baking powder
½ teaspoon Salt
1 cup Whole almonds, toasted, coarsely chopped
6 ounces Semisweet chocolate chips

Directions

Preheat oven to 350F. Butter 13x9x2inch baking pan. Stir sugar and butter in heavy large saucepan over medium-low heat until sugar and butter melt. Add liqueur and espresso powder and whisk to blend.

Cool. Whisk eggs into sugar mixture. Sift flour, baking powder and salt into medium bowl. Stir dry ingredients into batter. Stir in nuts and choco- late. Transfer batter to prepared pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 30 minutes. Cool completely. Cut into squares. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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