Yield: 12-24 bars
**Depends on how big/ small you cut them
1 1/2 sticks of unsalted butter
2 1/3 cups of packed brown sugar (light or dark)
3 T. of coffee or hazelnut liqueur
5 t. of instant espresso powder
1/2 t. salt
1 1/2 t. baking powder
2 cups of all purpose flour
1 cup of dark chocolate chips or chunks
1 cup of toasted chopped hazelnuts (filberts)
1) Preheat oven to 350F, and grease a 13x9 in. cake pan or glass dish.
In a medium sauce pan on medium heat, place the butter and sugar, and stir over heat until the butter is melted, and the sugar is dissolved. Remove from heat, and stir or whisk in the espresso powder and the liqueur until well combined. Allow mixture to cool.
2) Beat in 1 egg at a time. Add the dry ingredients, and mix together well. Lastly, add the chocolate and hazelnuts.
3) Pour the mixture into the greased pan, and spread batter evenly. Bake at 350F for 30- 34min.
Remove from the oven, and allow to cool.
***Note: blondies have the same texture as brownies, so the "toothpick test" will not be effective! The top of the blondies will be that of a "crunchy" layer, and when finished baking, the mixture will have risen slightly, and should be golden brown in color.
Cut the blondies into squares or diamonds, and serve!
***Store the blondies in an airtight container in a cool, dry place for up to a week.