Cold brew coffee and coffee liqueur make for a joltingly good blonde brownie.
What You’ll Need:
1 tablespoon Wandering Bear Cold Brew
2 cups firmly packed brown sugar
3/4 cup unsalted butter
2 large eggs
2 tablespoons Kahlúa
2 cups all purpose flour
2 t baking powder
3/4 cup white chocolate chips, plus 1/2 cup for garnish
Drop of vegetable oil
What to Do:
Preheat oven to 350°. Line a 9” X 13” cake pan with parchment paper and lightly spray.
Place Wandering Bear Cold Brew in a saucepan and heat for a moment over medium to low heat. Add sugar and butter and stir over heat until better melts. Pour into a large bowl and cool to room temperature, stirring occasionally.
Add eggs and coffee liqueur to butter mixture and whisk to combine. Sift flour, baking powder, and salt into a small bowl. Add the flour to butter mixture and stir to blend. Stir in white chocolate chips.
Pour batter into prepared pan. Bake until center is set—about 25 to 30 minutes.
Let pan cool and then lift the parchment from the pan. Cut into squares and then triangles. Melt remaining 1/2 cup of chocolate chips and oil in microwave, about 30 seconds. Stir until smooth. Drizzle white chocolate with a fork across the brownies.