Desserts
Coffee & Cream Blondies
These chewy Coffee & Cream Blondies channel the flavors of our favorite latte with chopped hazelnuts, espresso powder, and a cream cheese swirl.
Ingredients
Instructions
Stir together espresso powder and 1 tablespoon warm water in a small bowl. Let cool completely.
Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, letting excess extend over sides of pan.
Whisk together espresso mixture, melted butter, brown sugar, granulated sugar, and 1 teaspoon vanilla in a large bowl. Add eggs, one at a time, whisking well after each addition.
Whisk together flour, baking powder, and salt in a medium bowl. Gradually add flour mixture to espresso mixture, stirring just until moistened. Stir in hazelnuts. Spread batter into prepared pan.
Beat cream cheese in a large bowl with a mixer at medium speed until smooth. Beat in cream and remaining ¼ teaspoon vanilla, stopping to scrape sides of bowl. Add confectioners’ sugar, beating until smooth. Drop cream mixture by small tablespoonfuls over batter; gently swirl together with a knife.
Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes, loosely covering with foil after 15 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Using excess parchment as handles, remove from pan before cutting into 9 blondies.