“Pecan Espresso Blondies”

My second variation from my Coconut Blondies recipe are delectable. This base recipe is too much fun not to play with. I’m finding my creative juices are over flowing. Pecan Espresso Blondies contain toasted pecans and espresso powder. When I brought them work, a couple of people thought they got a caffeine jolt from eating the Pecan Espresso Blondies. I am a coffee fiend, so I never felt the jolt but was in love with the taste combination. You will not be able to eat just one. Enjoy!!! Tell me about your favorite variations.

Pecan Espresso Blondies

Pecan Espresso Blondies

2 sticks butter (1 cup), melted

2 cups packed dark brown sugar

2 large eggs

1 1/2 t. vanilla extract

1/2 t. almond extract

1/4 t. salt

2 cups all-purpose flour

2 T. espresso powder

1 cup toasted chopped pecans (toasting instructions follow recipe)

Heat oven to 350 degrees. Spray a 13×9 baking pan with non-stick cooking spray and line pan with parchment paper. Set aside.

In a large mixing bowl, stir melted butter and brown sugar until blended. Add eggs, vanilla, almond extract, and salt, stirring vigorously until smooth and well combined.

Stir together flour and espresso powder, add to sugar mixture; stirring until no streaks of flour remain. Add pecans, mixing well.

Spread the batter evenly into prepared lined pan. Bake for 20 to 25 minutes until toothpick inserted in the middle comes out clean. Cool in pan; remove and cut into squares.

Store blondies in an air tight container at room temperature for up to three days or refrigerate up to one week. Blondies may be frozen up to three months.

Note: To toast pecans, place a dry skillet over medium-high heat. Add pecans in a single layer; stirring as not to burn and pecans are fragrant and lightly browned, about 5 to 7 minutes.