These blondies are just as easy to make as brownies, their dark-faced counterparts. They’re cut into squares after baking, but the bittersweet chocolate is replaced by white chocolate and demerara sugar, giving you rich, caramel-flavored squares. These blondies are enhanced by the coffee and cinnamon and become the perfect sweet to go with your coffee on a cold day.
Yields one eight-inch (20- centimeter) square pan.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease eight-inch (20-centimeter) square pan.
In a large bowl, beat together butter, sugars, coffee, cinnamon, vanilla, and salt until smooth.
Add eggs and beat until incorporated into batter.
Add milk and flour. Mix until smooth.
Add white chocolate and mix until evenly distributed.
Transfer batter to pan. Smooth out the surface. Bake 20–25 minutes or until edges are firm, but center is still somewhat soft.
Cool completely to room temperature before icing.
Chop chocolate and put into a small bowl.
Add heavy cream and melt in microwave or double boiler, until completely melted and smooth.
Pour icing on top of blondies. Refrigerate half an hour until firm.
Cut into squares and sprinkle with cinnamon before serving.
Can be stored four to five days in a sealed container in refrigerator, but taste best when served at room temperature.
For added crunch, add chopped nuts to batter along with white chocolate.
Recipe, photography, and styling: Natalie Levine