Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

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Blondie cappuccino squares with coffee cream

  • Makes 15
  • Prep 20 mins
  • Total time 1 hr 10 mins
0.0/5 rating (0 votes)
Blondie cappuccino squares with coffee cream
Blondie cappuccino squares with coffee cream

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 20cm x 30cm, 5cm-deep (ideally loose-bottomed) tin with baking paper.
  • 2Scatter the pecan halves on a baking tray and toast them in the preheated oven for 8-10 minutes, then set aside to cool.
  • A 'blondie' is a brownie without the dark chocolate, but with a wonderfully chewy texture. These are delicious eaten warm for pudding with the coffee cream on the side, but are equally good cold.
  • 3Beat the butter and sugar in a stand mixer for 3-4 minutes until combined. Add the eggs, little by little, mixing all the time, followed by the coffee extract.
  • 4Next, add the flour and a pinch of salt, and mix to combine. Roughly chop the pecans and add them, too.
  • 5Pour the mixture into the prepared tin, smooth the top and bake for 35-40 minutes – 35 minutes will give you a slightly more squidgy blondie, 40 minutes a more 'cakey' blondie – so it's a matter of personal preference. For the coffee cream, whisk all the ingredients together in a bowl until thickened; chill.
  • 6Melt the white chocolate in a bowl set over a pan of barely simmering water. Drizzle the brownies with the melted chocolate and serve warm or leave to cool. Either way, remove from the tin, slice into squares and serve with the coffee cream.
  • Recipe photograph by Tara Fisher

Get ahead

Make the blondie squares up to 2 days ahead; once cold, store in an airtight container. They also freeze well.

You will need

  • 250g soft butter, plus little extra for greasing
  • 1 x 200g pack pecan halves
  • 500g light muscovado sugar
  • 4 large eggs, lightly beaten
  • 2 tbsp coffee extract (we used Nielsen-Massey)
  • 300g plain flour
  • 50g white chocolate, in pieces

For the coffee cream

  • 300ml double cream, chilled
  • 3 tbsp icing sugar
  • 1 tbsp coffee extract

+ Nutritional Information