A blond brownie, enrobed in a magical trio of coffee, chocolate, and pecans. Brown sugar and butter lend notes of toffee. No mixer needed!
______________________________
Dear Reader,
I feel that you and I have come to a place in our relationship where I need to tell you something, and that it’s time for us to go a little deeper. It may be no surprise; perhaps you’ve picked up hints and started to figure things out.
But if you haven’t, I’m worried this confession may not be what you expected. Or wanted. So I’m just going to come out and say it: I’ve read Lord of the Rings almost more times than I have fingers or toes. (Are you moving your hand to the mouse pad? Are you trying to get off this page? I am hoping our relationship is strong enough to handle this.)
It may be weird, or geeky, or both, that I reread these three treasured books twice a year*, and that the long, terrible-but-beautiful march of the hobbits has resonated so much with me, much more than any other book ever has.
I find comfort, and insight, and identity in a journey that costs something, brings maturity through pain, and ends on a bittersweet note. I find the human experience captured so beautifully in this there-and-back-again tale, and any burden or trouble I carry into the pages with me somehow becomes lighter in Tolkien’s storytelling.
There are times when comfort and familiarity are so important, where vices are needed to just get us through, to keep us connected to something in difficult times. Reading well-loved books and days filled with baking is where I find solace and some grounding in my soul.
These blond brownies have been with me even longer than Middle Earth has; peeking out of every bake case I have stocked, gracing my kitchen table at birthday parties and baby dedications, bringing relief after long hours on my feet, and soothing tears at funeral luncheons. And they just might be with me that one day I follow Samwise towards the Great Sea, in hopes they will help to get me to white shores and a swift sunrise.**
So, here is a reminder that we all have things that are dear to us (our adult security blanket of choice, if you will), things that get us through the rough patches and dark shadows.
I may have taken a nerdier route to make it through the night, but I’ve never been ashamed of it. Hopefully my admissions show you just how much I care for you, and my wish is that there is something to comfort you in this confusing world, too.
Love Always,
Sarah
Measuring Flour for Baking:
Throughout my recipes posted on this website, 1 cup of flour equals 142 grams. Please note that 1 cup of flour can range anywhere from 120 to 142 grams, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. If I am posting a recipe from another cookbook, I will use whatever gram measure of flour used in that book, which is why you may see a few posts with a different cup measurement.
Different brands of flour have varying levels of protein, ranging from low to high, which can result in very different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes; I use it in all the baked goods that don’t use yeast.
__________________________________________________
*Just a couple things. First, I haven’t reread these books twice a year every single year of my reading life, but most years since my 24th birthday. I always read The Fellowship of the Ring in the Fall, and sometimes stop there (it’s my favorite of all the books). SECOND. While I am obsessed with the books, I have a very different opinion of the movies.
If I get into that whole conversation, you will really be convinced I am a super nerd, so I’ll just say that although the movies by themselves are fine and well done, I am appalled at many changes made to the characters and story. And, when Ben Wyatt told Tom on Parks and Recreation that he wasn’t a fan of Peter Jackson’s interpretation of Lord of the Rings, I backed the scene up and watched it again. If you haven’t read the books, I highly recommend doing so.
**This description of ‘white shores’ and ‘swift sunrise’ is from the last sentence of ‘The Return of The King’.
More Bar Recipes:
- Pumpkin Bars with Cream Cheese Frosting
- My Favorite Brownies
- (Almost) No-Bake Cheesecake Bars with Cranberry Red Wine Swirl
Coffee Blond Brownies
Ingredients
- 1 1/2 cups (213g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 12 tablespoons (170g) unsalted butter, cold
- 1 1/2 cups (297g) packed brown sugar
- 3/4 teaspoon salt
- 2 tablespoons strong coffee, room temperature (or 2 shots of espresso)
- 1 large egg
- 1 1/2 tablespoons pure vanilla extract
- 3/4 cup (86g) pecan halves, toasted and chopped
- 3/4 cup (128g) bittersweet or semisweet chocolate chips
Instructions
- Adjust the oven rack to the middle position. Preheat oven 350F. Grease 9×13 inch pan and line with a parchment sling.
- In a medium bowl, whisk together flour and baking powder.
- In a medium saucepan over medium heat, melt the butter, brown sugar, and salt. Remove from the heat and sir in the coffee until well combined. Let the mixture cool to room temperature. Add the egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add the pecans and chocolate chips and stir gently.
- Spread the batter evenly into the prepared pan and bake 18 to 24 minutes, until the blondies are set on the edge and top is golden and brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with a just a couple crumbs.
- Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into squares.
79 Comments
Kathy
Monday, February 12, 2024 at 1:51 amYum. Made these today and used 6 healing tablespoons of Nescafé instant coffee and they were a hit
Penn
Sunday, January 21, 2024 at 1:41 pmIve made these once as is and once using Bobs Red Mill gluten free flour blend and both times they turned out amazing! (I didnt have espresso so I used 2 tbls water and 2 tsp espresso powder)
Angela
Saturday, December 16, 2023 at 9:49 amYum!! I couldn’t taste the coffee at all but the nuts and chocolate were delish. I am going to make them again, but with espresso powder to amp up the coffee. I also baked the recipe in a 7×7 square pan and am very glad I didn’t go any bigger. The edges puffed up great but even the center was still on the thinner side to my liking. If I want a big batch I will double it for two 7×7 pans. Saving the recipe, and other mix ins would be great too!
Naglaa
Wednesday, August 9, 2023 at 2:55 pmHi Sarah,
Your brownie recipe is my all time favorite recipe and dessert. Can’t thank you enough for it ?
Just wondering if you tried making red velvet brownie and pistachio blondie, please?
Do you think I can set the blondie as the basic recipe and then replace and substitute accordingly?
Martha
Sunday, October 22, 2023 at 7:28 amI stumbled on your recipe quite by chance, Googling for Coffee Blondies and you caught me at mention of Lord of the Rings. Brownies are my Lembas. I’m 81 years old and married my beloved husband in 1965. I started reading Lord of the Rings that year and by the end of the first chapter insisted that my husband also read it. “Read it to me.” was his reply. And I did, beginning a tradition that lasted for 57 years, always starting in July. He died two years ago, but the readings continue for me. I really enjoy Rob Inglis’ reading of the book, but often switch between audio and reading, depending on where I am at the time. I also ride my bike every night (Eowyn Challenge.net), every year starting on 23 September. There and back.
Sarah Kieffer
Wednesday, October 25, 2023 at 6:39 amWhat an amazing story. Thank you for sharing it with us.
Lauren
Tuesday, February 28, 2023 at 8:12 pmI made these after my sister recommended them. She felt the coffee flavor was pretty subtle, so I decided to make a concentrate using 3 tablespoons of espresso powder dissolved in 2 tablespoons water. Well, the coffee flavor was still pretty darn subtle, so I’ll try with more next time. I also turned it into a one bowl recipe by melting the butter in a large microwave-safe bowl and adding the baking powder in with the coffee. I really enjoyed these, and they were just as good on day 5 as they were on day 1. I would definitely make them again.
Joy
Tuesday, June 6, 2023 at 7:33 pmNot nerdy:)). You are a bright light and it’s so wonderful you find such connection in these dear characters. I have so much happiness when I see that you posted.
Lori
Friday, February 3, 2023 at 4:24 pmQuick, easy, and WONDERFUL! I used 1 t. (slightly heaping) espresso powder dissolved in 2 T. hot water for the espresso.
Kyrie
Saturday, January 7, 2023 at 12:19 pmAmazing! Coffee Flavor is pronounced but not overpowering. And the nuts add good texture to it. Thank you So much for the recipe we enjoyed it!
Gloria
Thursday, December 22, 2022 at 10:45 amI made these last night and love the texture but think it could be punched up a bit more in flavor! I used 1 packet of Whole Foods instant espresso sticks in the 2 TB water, might try 2 next time. Also I found it a bit tricky to melt the sugar in the butter, I had to reheat and remelt a few times for the sugar to completely dissolve, and then cool to room temp so that took a while. Will also try in 9×9 pan instead so it’s thicker. Thanks for a great recipe Sarah!
Cami
Thursday, October 20, 2022 at 8:33 pmEasy and delicious. Uses ingredients I commonly have on hand. The clear directions for visuals help know exactly when it’s time to take them out of the oven. I’m so proud to take these to a gathering!
Lori
Sunday, October 16, 2022 at 5:11 pmI just baked these and they are amazing! I used dark brown sugar, 1 teaspoon of espresso powder dissolved in 2 T. hot water for the strong coffee, and 53% dark chocolate chips. Based on other reviews I decided to make them in a 9″x9″ pan instead of a 9″x13″ (I prefer brownies/blondies a bit thicker), and baked them 22 minutes. They came out perfect (a good 1″ thick). Very quick and easy. Highly recommended.
Melissa
Sunday, October 16, 2022 at 8:46 amRecipe turned out perfect. Very chewy blondies with great flavor. I was a little nervous as I was spreading the batter in the 9×13 pan because the batter barely covered the bottom in a very thin layer but they puffed up perfectly. I did substitute the same weight of chopped caramelized white chocolate for the chocolate chips.
Francine
Saturday, October 15, 2022 at 11:11 amI re-read David Copperfield by Charles Dickens on a regular basis. I find it very comforting to revisit favorite books, especially at different points in your life.
Jill Passanisi
Thursday, October 13, 2022 at 2:02 pmThis is one of my favorite posts of yours due to your very well versed confession. My husband is a fan of the book series as well and shares your opinion of the movies being “eh” compared to how well written the books are. I wrote a paper while in college entitled “buy the book” where I argued that 100% of the time the book is far better than the movie. The example that I can’t seem to fight someone on The Great Gatsby. Loved the book and the movie was pretty great but that’s because Robert Redford…ummm…he’s pretty great.
Thank you for the post that made me smile today and I will most certainly be pulling my husband’s books out and giving them a read this Fall and Winter. Cheers to you Sarah!
Sarah Kieffer
Thursday, October 13, 2022 at 2:50 pmThanks for reading, Jill. 🙂 Love your book paper!
Jennifer
Wednesday, February 8, 2023 at 9:54 pmLove “Buy the Book” topic! A kindred spirit! I’m with you 100%.
Nina
Wednesday, October 12, 2022 at 2:59 pmHi! I absolutely LOVE all of your recipes. Everything I’ve ever tried has been such a success!!! I think you’ll get a kick out of this….I was mindlessly making these and not really paying attention. I poured (too) warm of butter in the batter with the chocolate chips and melted them ????? I now have brown blondies. Haha I’m definitely going to make them again. Your recipes are such perfection and they are my go to for everything. Thank you!
Valerie Murray
Saturday, March 19, 2022 at 12:35 pmHi Sarah, I just baked these bars and they were outstanding! I sprinkled some coarse salt lightly on top and it was a great counter point to the chocolate. I served them slightly warm with vanilla frozen yogurt as dessert at a casual dinner party, they were a very big hit. This recipe is a keeper! Thank you!
Val
Sunday, January 9, 2022 at 6:20 pmI wish I could give it 0 stars. This recipe is not a brownie, it’s a cake. What a waste of ingredients and time.
Sarah Kieffer
Sunday, January 9, 2022 at 7:06 pmI’m sorry you had trouble with the recipe. Blondies do have a slightly different texture than a regular chocolate brownie – and while these blondies are a thin blondie, they shouldn’t turn out cakey. Did you make any ingredient substitutions? Sometimes blondies will also loose their gooey-ness if they are over-baked.
Lea
Friday, December 31, 2021 at 8:45 pmHi, I have a coffee fan in my house, but he is allergic to chocolate. How can make this recipe work without the chocolate.
Many thanks.
Christine
Thursday, December 30, 2021 at 12:08 amHi Sarah ! I really enjoy your beautiful blog and your recipes!
Would it be a huge problem if i used white sugar instead of brown?
Thank you in advance for your answer.
Sarah Kieffer
Thursday, December 30, 2021 at 9:09 amyou’ll want to use the brown sugar!
Jennifer
Wednesday, February 8, 2023 at 9:56 pmBrown sugar is what will make them “chewy” 😉
Grace Skiles
Monday, December 13, 2021 at 8:57 pmI made these today and they were fantastic! I followed the recipe as written and had no issues. They are not too sweet and perfectly chewy. These are definitely being added to my cookies boxes. They’re so good, I won’t be making them just at Christmas! Thank you!
David
Wednesday, December 8, 2021 at 6:42 amHi Sarah! How long do these keep?
Sarah Kieffer
Saturday, January 8, 2022 at 6:38 pmThese will keep for a few days refrigerated! I also freeze them with great success – just put the in the refrigerator to thaw the night before serving.
Karen
Monday, December 6, 2021 at 12:24 pmHello,
Mine turned out more cakey. Also, when I added the flour mixture to the butter/coffee/sugar, the flour was lumpy. I’m not sure if this led to over mixing and thus a more cakey blondie. Any suggestions?
Thanks
Sarah Kieffer
Saturday, January 8, 2022 at 6:40 pmA cakey blondie is usually the result of over-baking – next time I’d suggest pulling them out a little sooner.
Stacey
Friday, March 6, 2020 at 11:48 amOk just so you know there are others like us!!!! Sadly, with kids the movies are what we watch but The Hobbit series we watch on a weekly basis! Anyone who knows SECOND DINNER is perfect in my opinion! Making these brownies over the weekend! I will let you know ??
Lisa
Monday, January 6, 2020 at 6:23 pmHas anyone realized that these come out really thin with a 13 by 9 pan the flavor is really good but the are really thin not like Blondies but more like flat cookie bars any suggestions for making them thicker or alternate size baking pan
Brooks
Tuesday, August 18, 2020 at 4:31 pmYes. Same here. Yet an older post by Sarah says they almost spill over??? They were very tasty, but flat. Might try a 9 inch square pan instead and adjust baking time.
Niyatee Ravipati
Tuesday, November 26, 2019 at 9:34 pmHi Sarah,
I really want to try a good blondie recipe, but I dont like coffee in desserts, could you suggest a few alternatives to adding coffee liquid into it? I have your book also by the way, i Absolutely love your brownie recipe.
christina
Tuesday, August 22, 2017 at 3:24 pmDid you brown your butter in these, or just melted? I tried browning my butter the first time i made them but once i baked them they came out kinda weird-part of it had a bunch of holes and were more “crunchy”? I want to try them again but not sure if I should try browning the butter again or just melt?
Nina
Sunday, June 14, 2015 at 4:24 pmHi Sarah,
Made your gorgeous blondies. They did not come out brown on the inside and gooey as yours seem to be. I baked them on half of your pan, for 22 min., and cut them into squers as they came out of the oven. What did I do wrong? And also, when you melt the bitter and suger, what do you expect to melt? just the butter, or also the sugar?
Love your blog!
Nina
Sarah
Sunday, June 14, 2015 at 10:34 pmHi Nina, Sorry you had trouble! I’m guessing because you cut them right out of the oven, they didn’t have time to set up. That could be part of the trouble. Were they dry inside? You mention them being not very gooey. The butter and sugar should both melt down to a liquid. Also, I’m not quite sure what you mean by baking them on ‘half of your pan’ – was that a half sheet pan? Or half of a half sheet pan? Thank you also for the kind words! I appreciate it. 🙂 I’ll try to help you figure this out. xx
Nina
Monday, June 15, 2015 at 4:29 pmThanks for the quick response!
I used a pan that is half the size you described you used, therefore, cut all ingredients by half. I only waited for the butter to melt, so the sugar stayed granulated. My blondies had a darker crust than yours, came out dryer( not too dry, though), with a lighter look on the inside.. I didn’t stir too Much.
Angela
Wednesday, November 13, 2013 at 11:14 amHeart is giddy thinking about making these. Question: will these work if I line my half sheet pan with parchment? I’m not a terribly experienced baker and am in the throes of trying to clean my non-non-stick muffin pan, cursing its very existence. Just wanting to know if I’ll have easier release and clean up if I grease and then line with parchment. Thx!
Sarah
Wednesday, November 13, 2013 at 11:47 amAngela-
I’m not sure, actually. The brownies bake up and come close to spilling over – and don’t, but just barely don’t. I’m worried the parchment might cause it to spill, if it’s not exactly in the corners right. I’ve always used a non-stick half sheet pan and greased it well with pan spray, and didn’t have a problem with clean up. But you could try it, or just line the bottom. Sorry, that’s not much help. But I hope you like them!
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Tuesday, December 18, 2012 at 1:01 pmwhat a blog it is nice blog
Sir sheamus
Tuesday, October 16, 2012 at 7:42 amWonderful learning guys I’m a fan of your website.
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Daizzee
Sunday, August 26, 2012 at 9:25 pmThis came out great at my house 🙂 served warm with vanilla ice cream!
Barbara
Tuesday, May 29, 2012 at 4:38 pmSarah, these brownies are so delicious. Lots of good comments when I served them. Can’t wait for another excuse to bake these. Thank you!
iheartcakes
Saturday, May 26, 2012 at 7:31 pmHaha, though I don´t share your Tolkien-enthusiasm (never tried to read the books, actually, so I might be mistakin´!) I can really relate to going back to familiar stories, the ones you know are worth reading. I don´t read that much these days, apart from school-related material, but I remember I read Roald Dahls “the witches” over and over again as a kid! Still love Roald Dahl, though! And most importantly: these brownies look absolutely wonderful!
thelittleloaf
Wednesday, May 23, 2012 at 12:17 pmAbsolutely nothing wrong with rereading books (even if they are Lord of the Rings…KIDDING!). I work in publishing and even though we have to read tons of new stuff every week there are classics I just love to fall back on and that get better with every read.
Just like these blondies I imagine. I bet they taste even more incredible than when you first made them, in part because they are now instilled with all the wonderful memories of times you’ve baked them 🙂 Gorgeous recipe.
vanilla bean blog
Saturday, May 26, 2012 at 2:05 amThank you! Good books do get better with every read, it’s true.
Eileen
Tuesday, May 22, 2012 at 11:36 pmDude, there is nothing wrong with reading & rereading books you love! And if that makes you a geeky weirdo, well…so is practically everyone I know. I for one must mention that I used to reread Oliver Twist every summer. Yes! DICKENS ON THE BEACH. We are definitely all weird here. 🙂 And of course those blondies look delicious!
vanilla bean blog
Saturday, May 26, 2012 at 2:04 amThanks Eileen! Dickens on the beach would be a good band name, too. 😉
eidolons
Tuesday, May 22, 2012 at 9:44 pmI enjoyed LoTR, but not in the deep way that you obviously do (though my husband and I will be (re)reading along with my oldest son when he gets to them). However! I do have a shelf or two (or five) of books that feel like going home. Books that comfort me and draw me into their worlds. Books that have seen me through more than a few rough patches as well as my highest moments.
Also. Anything with “coffee” in the title is high on my list of things to bake. (:
vanilla bean blog
Saturday, May 26, 2012 at 2:04 amBooks are such good friends, so comforting. And I love coffee in everything. 🙂
marissa at the boot
Tuesday, May 22, 2012 at 9:41 pmsarah, SUCH a good post. ive never read lord of the rings (i know, travesty) but i hear you loud and clear on the repetition as therapy. i re-read pride & prejudice or anne of green gables when i’m feeling low. also nerdy?
vanilla bean blog
Saturday, May 26, 2012 at 2:03 amThanks Marissa! I love pride and prejudice, too! I read that one every couple years. 🙂
Marnely Rodriguez-Murray
Tuesday, May 22, 2012 at 8:48 pmBrownies and coffee, two of my favorites together! Must try this recipe!
vanilla bean blog
Saturday, May 26, 2012 at 2:02 amLet me know if you do!
Sacha
Tuesday, May 22, 2012 at 6:06 pm“Reading well-loved books and days filled with baking is where I find solace and some grounding in my soul.” — love it.
I think most of us bloggers and kitchen-tinkerers are secretly (or, in my case, not so secretly) pretty nerdy. I think I’ve mentioned this before, but I tend to “eat” not “drink” my coffee, and these blondies (which I’ve had a hankering for lately) look so good and perfectly baked!
vanilla bean blog
Saturday, May 26, 2012 at 2:01 amThanks Sacha. And I think everyone is nerdy, but most people try their whole lives to hide it.
Mary Holweger
Tuesday, May 22, 2012 at 5:35 pmI bow to you. I could hardly get through ol’ Tom Bombadil the first time. The movies, however, I could watch forever. Also, swell brownie!
vanilla bean blog
Saturday, May 26, 2012 at 2:01 amHa! Different strokes for different folks. 😉
Ladies Holiday
Tuesday, May 22, 2012 at 4:49 pmI love that you love The Lord of the Rings, it is by far my favorite of all book series I’ve read and after I last read it wished I could fold myself into the story and when I couldn’t I fell into a sort of malaise.
This blondies, coupled with the story added to a sandy isle sounds like my version of paradise…oh and my kids splashing somewhere nearby. Nerdy or not, its sounds just fine to me. ~Deirdre
vanilla bean blog
Saturday, May 26, 2012 at 2:00 amNot nerdy at all! And I’m so glad you’re such a fan of the books.
Lisa Heaner
Tuesday, May 22, 2012 at 4:12 pmThat quote on the picture of the bars has been stored up in my heart and oft repeated on rainy, hazy days since the very first time I read it as a melancholy 14-year-old. Only now, twenty years (!) later, is it tinged with sweetness and an awareness that tears really can be “the very wine of blessedness.”
vanilla bean blog
Saturday, May 26, 2012 at 2:00 amThat is my most favorite paragraph in the whole series. Love you, friend.
Kelli Abrahamian
Tuesday, May 22, 2012 at 2:11 pmI LIKE you! I get it. Thanks for sharing. Great recipe too…can’t wait to make the bars.
vanilla bean blog
Saturday, May 26, 2012 at 1:59 amThanks Kelli. I like you, too. 😉
Elaina @ Flavour
Tuesday, May 22, 2012 at 1:37 pmI have a confession…I’ve never read the Lord of the Rings…I hope our relationship can handle this 😉 Oh but we all have our security blanket, as you say. So I love that you’ve shared it with us…makes you even more wonderful! xo
vanilla bean blog
Saturday, May 26, 2012 at 1:59 amThanks Elaina. And of course it can handle it. 🙂
london bakes
Tuesday, May 22, 2012 at 8:34 amOh Sarah, I feel this may be the end of our friendship when I tell you that I’ve never read anything by Tolkein…
vanilla bean blog
Saturday, May 26, 2012 at 1:59 amOf course not. BUT. This summer might be a good time to start the series. Just sayin’.
kale
Tuesday, May 22, 2012 at 5:42 amYou are too cute. Nothing you could admit would turn me away. (But maybe don’t test that…) 😉
vanilla bean blog
Saturday, May 26, 2012 at 1:58 amha! and thanks. 🙂
kale
Wednesday, May 30, 2012 at 5:04 pmMade these last night Sarah! Had to cut the recipe in half because I sent my husband out for butter but neglected to tell him how much – MY BAD – so even though I had less of them, they turned out great! The coffee really stands out! Thanks for the recipe.