Vietnamese Coffee Blondies
40 minMakes 16 squares
Chewy brown sugar blondies with espresso and sweetened condensed milk, studded with white chocolate.
| prepPreheat oven to 325°F / 160°C | |||||||
| prepLine an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang at all sides | |||||||
| 84 g unsalted butter | Melt butter | Whisk butter, sugar, vanilla, condensed milk, egg, yolk, espresso & salt until smooth | Fold dry ingredients into wet base | Fold in white chocolate chips | Spread batter in pan, scatter extra chocolate on top | Bake 325°F / 160°C, 20–25 min until golden | Cool completely on wire rack before cutting |
| ½ cup plus 125 g packed light brown sugar | |||||||
| 7 ml pure vanilla extract | |||||||
| 120 ml sweetened condensed milk | |||||||
| 1 large egg (at room temperature) | |||||||
| 1 large egg yolk | |||||||
| 2 tsp espresso powder | |||||||
| ½ tsp salt | |||||||
| 142 g all-purpose flour | Whisk flour & baking powder | ||||||
| ⅛ tsp baking powder | |||||||
| 85 g pure white chocolate chips, plus extra for topping | |||||||
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