Via: Tara Fisher
For the blondies:
- 250 g soft butter, plus a little extra for greasing
- 200 g pecan halves
- 500 g light muscovado sugar
- 4 large eggs, lightly beaten
- 2 tbsp coffee extract (we used Nielsen-Massey)
- 300 g plain flour
- 50 g white chocolate, in pieces
For the coffee cream:
- 300 ml double cream, chilled
- 3 tbsp icing sugar
- 1 tbsp coffee extract (we used Nielsen-Massey)
Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line the base and sides of a 20cm x 30cm, 5cm-deep (ideally loose-bottomed) tin with baking paper.
Scatter the pecan halves on to a baking tray and toast them in the preheated oven for 8-10 minutes, then set aside to cool.
Beat the butter and sugar in a stand mixer for 3-4 minutes until combined. Add the eggs, little by little, mixing continuously, followed by the coffee extract.
Next, add the flour and a pinch of salt, and mix to combine. Roughly chop the pecans and add them, too.
Pour the mixture into the prepared tin, smooth the top and bake for 35-40 minutes – 35 minutes will give you a slightly more squidgy blondie, 40 minutes a more ‘cakey’ blondie – so it’s a matter of personal preference. For the coffee cream, whisk all the ingredients together in a bowl until thickened; chill.
Melt the white chocolate in a bowl set over a pan of barely simmering water. Drizzle the brownies with the melted chocolate and serve warm or leave to cool. Either way, remove from the tin, slice into squares and serve with the coffee cream.
Get ahead: make the blondie squares up to two days ahead; once cold, store in an airtight container. They also freeze well.