One of the things I love about creating recipes is all the additions and changes that readers suggest. I feel equally happy about recipe testing and happy accidents.
When a reader, Bhavna, told me about adding a cup of coffee to my blondies recipe, I immediately thought I need to try that! I only had crunchy roasted almond butter on hand, so I went with what I had and I’m glad I did.
This recipe is only slightly different from my original blondies recipe, but the flavor is has a caramel tone and the crunch of the almonds reminds me of a toffee candy bar. The only addition is coffee and I used crunchy almond butter instead of smooth. So here’s my new favorite blondie recipe.
For the key ingredient here, coffee, you have a few options. I use freeze-dried decaffeinated coffee and add a bit of hot water to it before adding it to the batter. Or you can go the way Bhavna did, and add a full cup of coffee to the batter. She did end up baking it a few more minutes to remove the extra liquid but said it worked. One thing you want to make sure of it that the freeze-dried coffee is completely dissolved so that it can combine well with the thick batter.