Blondies

• ½ cup (1 stick) unsalted butter
• 1-¼ cup dark brown sugar 
• 2 tbsp strong brewed Sunny’s House coffee
• 2 tbsp Bailey’s original Irish cream liqueur 
• 1-½ tsp vanilla extract 
• 2 large eggs, room temperature
• 1-½ cups all-purpose flour 
• 1 tsp kosher salt 
• 1 tsp baking powder 
• ½ cup toasted pecans, chopped
• ¾ cup white chocolate chips
  
  

Bailey’s Coffee Glaze

• ½ cup powdered sugar 
• 1-½ tbsp Bailey’s original Irish cream liqueur 
• 2 tsp strong brewed Sunny’s House coffee

1. Preheat oven to 350 F. Grease and line an 8x8-inch baking tin with parchment paper and set aside.

2. In a medium saucepan, melt butter over medium heat. Remove from heat and add brown sugar, stir to combine.

3. Transfer the butter and brown sugar mixture to the bowl of a stand mixer. Crack in eggs, one at a time, mixing on medium speed until well incorporated. Add in vanilla extract, coffee and Bailey’s and whisk to combine. 

4. In a medium bowl, whisk together flour, salt and baking powder until incorporated. Add the dry ingredients to the stand mixer and whisk until just combined. Stir in the pecans and white chocolate chips, making sure not to overmix. 

5. Pour the batter into the prepared pan. Bake for 20-24 minutes or until a toothpick inserted comes out somewhat clean, a few moist crumbs is fine. 

6. While the blondies are baking, prepare the Bailey’s coffee glaze. Mix all ingredients together in a small bowl and set aside. 

7. Once the blondies are baked, remove the oven and let cool for a few minutes in the pan. Remove the blondies from the pan and use a spoon or piping bag to drizzle the glaze over the blondies while they are still slightly warm. 

8. Let blondies cool completely before slicing and serving.