2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 96

COFFEE & CREAM BLONDIES

MAKES 1 (9-INCH) SQUARE PAN

These chewy squares channel the f lavors of our favorite latte with

chopped hazelnuts, espresso powder, and a cream cheese swirl.

2 teaspoons espresso powder

1 tablespoon warm water

(105° to 110°)

1 cup firmly packed light

brown sugar

1 cup unsalted butter, melted

½ cup granulated sugar

1. In a small bowl, stir together espresso powder
   and 1 tablespoon warm water. Let cool completely.


2. Preheat oven to 350°. Spray a 9-inch square baking
   pan with cooking spray. Line pan with parchment
   paper, letting excess extend over sides of pan.


3. In a large bowl, whisk together espresso mixture,
   brown sugar, melted butter, granulated sugar, and
   1 teaspoon vanilla. Add eggs, whisking well.


4. In a medium bowl, whisk together flour, baking
   powder, and salt. Gradually add flour mixture to
   espresso mixture, stirring just until moistened.
   Stir in hazelnuts. Spread batter into prepared pan.
   5. In a large bowl, beat cream cheese with a mixer
   at medium speed until smooth. Beat in cream and
   remaining ¼ teaspoon vanilla, stopping to scrape
   sides of bowl. Add confectioners’ sugar, beating
   until smooth. Drop cream cheese mixture by small
   spoonfuls over batter; gently swirl together with
   a knife.
   6. Bake until golden brown and a wooden pick
   inserted in center comes out clean, 25 to 30 minutes,
   loosely covering with foil after 15 minutes of baking
   to prevent excess browning. Let cool completely
   on a wire rack. Using excess parchment as handles,
   remove from pan before cutting.

1¼ teaspoons vanilla

extract, divided

2 large eggs, room

temperature

2 cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon kosher salt

1 cup hazelnuts, coarsely

chopped and toasted

2 ounces cream cheese,

softened

2 tablespoons heavy

whipping cream

¼ cup confectioners’ sugar