Our 2-year-old has a new habit lately, and I worry it’s something she learned directly from her parents.
“Daisy! No eat the house!”
“Daisy! No hit the CARS!”
Daisy is our three-year-old golden retriever, and she’s a bit … boisterous. She’s a somewhat troubled rescue dog that we found at a shelter when she was six months old. She was completely shut down – afraid of everything and everyone. She’s still skittish, but for the most part, she’s transformed into an overgrown, over-rambunctious, 70-pound, out of control puppy. She is also unbelievably wonderful and patient with our toddler, thankfully. The toddler, on the other hand …
“Daisy! No. Lick. The. Book!”
“Daisy! No. Eat. The. Bunny MAC!”
It’s always a bit of a reality check to hear yourself through your child (though we do structure our sentences a little differently, promise). Anyway, we’re sorry, Daisy. We’ll try to be a little more patient with you – and teach our daughter to do the same.
Not that Daisy reads this, but you know.
Anyway! Blondies! I’ve been obsessing over blondies a bit lately, so I thought it would be fun to create a St. Patrick’s Day-esque version: Bailey’s & Coffee Blondies. Though, by all means, these should be enjoyed any time of year.
We’ve got rich, dense, espresso-spiked blondies, and then we top them with Baileys Irish Cream icing. Basically, blondies both caffienated and boozified. Kind of like me! Not really. Maybe a little.
One cool thing about these blondies is that the base only takes one bowl. No separate bowls for wet and dry; you just melt the butter in the bowl, then add the rest of the ingredients. So easy! Although … you do need a mixer for the icing, so that’s kind of a bummer. But totally worth it, promise!
My self control is often nil, but with these blondies, it’s pretty much minus nil. 20 degrees below nil. After my quality control sample(s), the rest went to the office with my guy. They had to GO. Except for that one I, ahem, hid away. Now where is that thing?! (I am not looking at the dog accusingly. I am not.)
Baileys & Coffee Blondies
- 1/2 cup 1 stick unsalted butter
- 1-1/2 cups dark brown sugar
- 2 tablespoons instant espresso granules
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1-1/2 cups all-purpose flour
Irish Cream Buttercream Icing
- 3 tablespoons unsalted butter (room temperature)
- 2 cups powdered (aka confectioners sugar)
- 2 tablespoons Baileys Irish Cream liqueur (or other Irish Cream liqueur)
- 1 tablespoon milk
- Pinch salt
- Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch by 8-inch baking dish or coat well with non-stick cooking spray.
- Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments just until melted. Whisk in the brown sugar, then stir in the instant espresso granules, egg, vanilla, and salt. Mix well.
- Add the flour and stir just until combined.
- Spoon batter into baking dish - it will be very thick. Using an offset spatula or your clean fingers, press and spread the batter evenly into the pan.
- Bake for 20-25 minutes, or until set in the middle and the edges appear dry and slightly golden.
- Remove from oven and allow to cool for 1 hour.
- Make the icing. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl with a hand mixer, beat the butter until pale, about one minute. Add the powdered sugar and blend at low speed until the butter and sugar begin to combine. Drizzle in the irish cream. Add the milk, a little at a time, until you reach a creamy, spreadable consistency. Add the salt and combine well.
- Spread the icing evenly over the blondies. Cut into 16 squares and remove with a cookie spatula.
- Blondies keep at room temperature in an airtight container for 3 days.