Ingredients
Equipment
Method
- In a large bowl, whisk together the melted butter and light brown sugar until well combined and smooth.1 cup unsalted butter, 1 ½ cups packed light brown sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 tablespoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the white chocolate chips and chopped pecans or walnuts (if using).½ cup white chocolate chips, ½ cup chopped pecans or walnuts
- Spread about two-thirds of the blondie batter evenly into the bottom of an 8x8 inch baking pan or individual heatproof mugs.
- Drizzle half of the caramel sauce over the blondie batter in the pan. Carefully pour the cooled strong coffee or espresso over the caramel layer.½ cup caramel sauce, 1 cup brewed strong coffee or espresso
- Dollop the remaining blondie batter over the coffee and caramel mixture, spreading it as best as you can to cover. It doesn't need to be perfectly uniform.
- If baking in an 8x8 inch pan, preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Let cool completely before cutting.
- If assembling in individual heatproof mugs, you can either bake the blondie batter beforehand and crumble it, or use a thick blondie batter that can be baked directly in the mug (adjust baking time as needed, typically 2-4 minutes in the microwave or longer in a toaster oven). The goal is a soft, slightly underbaked texture.
- Once the blondie is baked and slightly cooled (or if using pre-baked crumbles), assemble your Caramel Blondie Coffee. In serving glasses or mugs, layer crumbled baked blondie (or a piece of slightly baked blondie), drizzle with caramel sauce, and soak with the remaining coffee. Top generously with whipped cream and a final drizzle of caramel sauce. Garnish with crushed blondie or graham cracker crumbs if desired.whipped cream, extra caramel sauce, crushed blondie or graham cracker crumbs
Notes
Leftover Caramel Blondie Coffee components can be stored separately for optimal freshness. The baked blondie (if you made a whole batch) can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. The brewed coffee can be refrigerated for up to 3 days. Reheat individual servings by gently warming the blondie pieces in a toaster oven or microwave, then assembling with fresh or reheated coffee and toppings.
