There is nothing better than a good blondie.
And these particular blondies are insanely good.
There are so many things to love about blondies. They’re like the older, more sophisticated sister to brownies. You can add much more interesting flavors into blondies than for brownies, but they still have that fabulous ooey gooey texture, and they still have the requisite addition of chocolate chips.
Cardamom is definitely the star flavor in this recipe. It has an almost floral taste that lingers pleasantly in your mouth for a few minutes afterwards. The coffee and chocolate just work pull the whole thing together, along with the rich center and slight crunch on the outside. All together, it’s the perfect blondie combination.
You’ve heard me discuss the magical healing powers of dessert before, but it’s particularly effective against the college countdown clock. I finished all my applications a few months ago, and now we’re down to the last week before schools send out acceptance letters!! I’d be flat-out lying if I said I wasn’t freaking out. Ahhh!!
In other exciting news, IT’S ALMOST WARM OUTSIDE! I think we hit 60 degrees the other day, and I was doing cartwheels with joy (not as hard for, me considering the gymnastics).The only downside is that my 6:30 wakeup is now pitch black dark, but it’s totally worth it. I’m loving the fact that it’s now light past 5 o’ clock! It makes blog baking and picture taking much easier, now that I have more than two hours before the sun goes down (along with any hope of decent lighting). I’m hoping I’ll be able to post more frequently, thanks to the easier lighting. Yay!
For anyone else suffering from college stress, I only have one piece of advice. Keep calm and eat blondies!
Cardamom Coffee Dirty Blondies
Adapted from The View from Great Island
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 tablespoon of instant espresso powder
2 teaspoons of ground cardamom
1 cup (2 sticks) of unsalted butter, room temperature
1 cup of packed brown sugar
1/2 cup of granulated sugar
2 teaspoons of pure vanilla extract
1/2 cup of semi sweet chocolate chips
Preheat the oven to 350 F. Line a brownie pan with parchment paper or spray with nonstick spray.
In a medium bowl, whisk together the flour, baking soda, salt, instant espresso powder, and cardamom. Set aside.
Use a stand mixer fitted with the whisk attachment to cream the butter and sugars until they’re light and fluffy, about 3 minutes. Beat the eggs in one at a time, then add the vanilla. Pour in the flour mixture, whisking on low speed until just combined. Add the chocolate chips and stir to distribute evenly.
Pour the batter into the prepared pan (I found it easiest to place lots of small clumps and then smooth them together because the batter was so thick). Bake for 25-30 minutes or until they’re just starting to turn golden brown. Let cool for 10 minutes, then enjoy!
Happy almost spring!