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Spiced latte blondies recipe
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67 ratings
Created by The Tesco Recipes team
With a hint of coffee and spiced with cinnamon, ginger and nutmeg, these fudgy blondies are the ultimate autumn sweet treat. See method
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
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Energy
1260kj
301kcal
15%
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Fat
15g
21%
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Saturates
9g
45%
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Sugars
30g
33%
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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.