Irish Cream Blondies
In the two weeks preceding Saint Patrick’s Day I tend to smother anything and everything in Bailey’s Irish Cream. Last year it was cupcakes, earlier this month I did a scrumptious baileys cream cheese filled coffee cake with a baileys glaze, I really wanted to do a sticky bun with baileys glaze but not finding an extra 4 hours in any day to try them I opted for something slightly simpler.
I saw these beauties in the latest issue of Martha Stewart Magazine and I had to try them! I mean butter, brown sugar, coffee and Irish cream? Yes please! The second time I made them I realized her recipe actually calls for Irish whiskey for the glaze but silly me just saw Irish and my thoughts immediately went to Irish Cream 🙂 I haven’t tried her whiskey version but I love these coffee filled, buttery blondies smothered in Baileys 🙂
Irish Cream Blondies
Recipe from Martha Stewart Magazine March 2012
Yields 24 bars
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) butter
2 cups light brown sugar, packed
3 tablespoons ground coffee
1 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
heaping 1/2 cup sliced almonds
1 tablespoon melted butter
2 tablespoons Baileys Irish Cream
1/2 cup confectioners sugar
1. Preheat the oven to 350 degrees (F). Line a 9×13 inch baking pan with foil so that it comes up the sides with some overhang and spray liberally with non stick cooking spray, set aside.
2. In a small bowl whisk together the flour, baking powder and salt and set aside.
3. Melt the butter in a small saucepan or in the microwave. Whisk the melted butter into the brown sugar, coffee grinds and salt in a large mixing bowl. Whisk in eggs, one at a time and vanilla. Spread the batter into the prepared pan and sprinkle the almonds over the top. Bake for 25-30 minutes or until the edges are golden brown and the middle drops. Remove from oven and cool completely on a wire cooling rack.
4. Make the glaze by whisking the 1 tablespoon melted butter and Irish cream together in a small bowl. Whisk in the confectioners sugar until smooth, lump-free and thick. Drizzle the glaze over the blondies, cut into squares and eat! These can be kept covered for up to 3 days.