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Spiced latte blondies recipe

63 ratings

With a hint of coffee and spiced with cinnamon, ginger and nutmeg, these fudgy blondies are the ultimate autumn sweet treat. See method

Makes 16 blondies
10 mins to prepare and 30 mins to cook
301 calories / serving
Freezable
Vegetarian

Ingredients

200g unsalted butter
200g light soft brown sugar
100g golden caster sugar
2 tbsp instant coffee, dissolved in 1 tbsp boiling water
1 tsp vanilla extract
2 large eggs, lightly beaten
200g plain flour
¼ tsp ground nutmeg
1 tsp ground ginger
1½ tsp ground cinnamon
pinch of sea salt
150g white chocolate, chopped into small chunks

Each serving contains

Energy
1260kj
301kcal 15%
Fat
15g 21%
Saturates
9g 45%
Sugars
30g 33%
Salt
0.1g 2%

of the reference intake
Carbohydrate 38.7g Protein 3.1g Fibre 0.7g

Method

Preheat the oven gas 4, 180°C, fan 160°C. Grease and line 20x20cm brownie tin with parchment paper.
In a large pan, melt the butter and both sugars together over a low heat, stirring regularly. Once the sugar has dissolved, remove from the heat, stir through the coffee and vanilla extract, and leave to cool a little.
Stir through the eggs, then, once combined, sift over the flour and spices in three additions, folding through gently each time. Gently stir through a pinch of sea salt, then transfer the batter to the tin.
Sprinkle over the chocolate chunks and gently stir through, so that some of the chocolate pieces remain on the top.
Bake for 25-30 minutes, until just set with a light golden, crisp topping. Leave to cool completely before cutting into 16 squares. The blondies will keep in an airtight container for up to three days. They can also be frozen.

See more Baking recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.