With St. Paddy’s Day right around the corner I wanted to make something special — but not green — to commemorate the day. These Chewy Irish Coffee Blondies seem to be the perfect fit!

Kinda like a brownie but without the chocolate, blondies are usually crispy/chewy on the edges and chewy/cakey in the middle. I baked my blondies in this bar pan that I used in the last post for the Miette Brownies. (You can also make this blondie in a 9″ x 13″ pan like it calls for in the recipe.)

It’s been a challenge figuring out the best way to use the pan, and this time I put a little too much batter into the cavities and it baked up over the edges. That’s okay, because I just flipped the blondies over and sprinkled them with a few more almond slices before drizzling with the glaze, and they look just fine.

Because the blondies are baked individually in the 12 cavity pan they have a crispy chewy edge all the way around. The centers are more chewy/cakey and little more moist. The blondies bake up high in the oven and then sink down in the middle as they cool. This creates that softer center that is often sought after in brownies and blondies.

If you use the 12 cavity pan make sure that you grease the cavities very well with Pam For Baking. I even added a little square of parchment in the bottom of each cavity for easier removal.

The instant coffee gave the blondies a fantastic coffee flavor that isn’t overwhelming and pairs well with the tasty glaze that is made of melted butter, powdered sugar and few tablespoons of Irish Whiskey. Here is how you can make your own.


You can find the basic recipe here. Start by preheating the oven to 350 degrees. Spray pan with Pam for Baking (if using 12 cavity pan) or line a 9″ x 13″ pan with parchment or aluminum foil sprayed with Pam, leaving an inch over hang on each side for easier removal later. Set pan aside.

In a medium bowl, whisk together the flour, baking powder and baking soda. Set aside.

In bowl of an electric mixer fitted with the paddle attachment mix together the brown sugar, salt, and coffee grounds. I swapped out the 3 tablespoons of coffee grounds for 2 tablespoons of instant coffee because the idea of the grounds in my blondie didn’t sound really appetizing to me. Mix to combine.

Mix in the eggs and the vanilla extract until combined. Mix in the flour mixture until just combined.

Pour batter into the 9″ x “13 pan and spread evenly. If using the 12 cavity pan pour a scant 1/4 cup of batter into each cavity. Do not scrape out the batter from the cup. Top the batter with the sliced almonds and bake for 27-30 minutes. (I baked mine for 27 minutes.)

The blondies will expand and rise up pretty high while baking then collapse down while cooling. Let blondies cool completely before adding glaze.

To make the glaze, whisk together 1 tablespoon melted butter with 2 tablespoons Irish Whiskey. Add enough powdered sugar to make a pourable glaze.

When the blondies have cooled completely remove from pan. Invert out of the 12 cavity pan if using, or use the parchment or aluminum overhang on the 9″ x 13″ pan to remove blondies from pan.

Drizzle glaze over cooled blondies and let sit for 1 hour before cutting into squares. If you make the blondies with the 12 cavity pan turn the blondies upside down on a serving platter.

Sprinkle with more sliced almonds and drizzle with glaze.

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