Espresso Blondies
2015-08-28 11:28:41
Yields 12
Le Creuset's Ice Cream bowls aren't just for ice cream! Bake your blondie (or cookie, or brownie...) right in the bowl and then top your warm treat with a scoop of your favorite ice cream.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 3 cups unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 12 oz unsalted butter, melted and cooled slightly
- 2 1/2 cups light brown sugar
- 1/4 cup instant espresso powder
- 4 large eggs, lightly beaten
- 2 TBSP plus 2 tsp vanilla extract
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together melted butter, brown sugar, and espresso powder. Stir in eggs and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
- Lightly spray 12 individual stoneware dessert dishes with cooking spray. Scoop 1/3 cup batter into each dish. Bake for 20-22 minutes, or until just set. A wooden pick inserted into the center should come out mostly clean with a few moist crumbs. Do not overbake.
- Cool blondies for 10 minutes. Serve warm with ice cream, whipped cream and other topping as desired.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/