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Blondie cappuccino squares with coffee cream


Makes: 15
timePrep time: 20 mins
timeTotal time:
Blondie cappuccino squares with coffee cream
Recipe photograph by Tara Fisher

Blondie cappuccino squares with coffee cream


Makes: 15
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
575Kcal
Fat
37gr
Saturates
17gr
Carbs
53gr
Sugars
38gr
Fibre
2gr
Protein
7gr
Salt
0.4gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 250g soft butter
  • 1 x 200g pack pecan halves
  • 500g light muscovado sugar
  • 4 large eggs, lightly beaten
  • 2 tbsp coffee extract (we used Nielsen-Massey)
  • 300g plain flour
  • 50g white chocolate, in pieces
For the coffee cream
  • 300ml double cream, chilled
  • 3 tbsp icing sugar
  • 1 tbsp coffee extract

Step by step

Get ahead
Make the blondie squares up to 2 days ahead; once cold, store in an airtight container. They also freeze well.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm x 30cm, 5cm-deep (ideally loose-bottomed) tin with baking paper.
  2. Scatter the pecan halves on a baking tray and toast them in the preheated oven for 8-10 minutes, then set aside to cool.
  3. Beat the butter and sugar in a stand mixer for 3-4 minutes until combined. Add the eggs, little by little, mixing all the time, followed by the coffee extract.
  4. Next, add the flour and a pinch of salt, and mix to combine. Roughly chop the pecans and add them, too.
  5. Pour the mixture into the prepared tin, smooth the top and bake for 35-40 minutes – 35 minutes will give you a slightly more squidgy blondie, 40 minutes a more 'cakey' blondie – so it's a matter of personal preference. For the coffee cream, whisk all the ingredients together in a bowl until thickened; chill.
  6. Melt the white chocolate in a bowl set over a pan of barely simmering water. Drizzle the brownies with the melted chocolate and serve warm or leave to cool. Either way, remove from the tin, slice into squares and serve with the coffee cream.
Chef quote
A 'blondie' is a brownie without the dark chocolate, but with a wonderfully chewy texture. These are delicious eaten warm for pudding with the coffee cream on the side, but are equally good cold.

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