Keke Kawhe me te Tiakarete - Coffee Chocolate Blondies
A delicious and super delicious coffee scented blondie with melty chocolate and crunchy walnuts.
Servings 20 slices
Equipment
- 1 x 20 cm x 20 cm baking tin with 4cm high sides.
Ingredients
The Coffee Blondie - Te Keke Kawhe
- ½ C (70 g) wōnati kua tapahia (chopped walnuts)
- 160 g pata (butter)
- 1 C (200 g) huka hāura (brown sugar)
- ¼ teaspoon tote (salt, fine)
- 2 hēki wawaenga (medium eggs, size 7)
- 1 C (150 g) puehu parāoa noa (plain flour)
- ¼ teaspoon pēkana paura (baking powder)
- ½ tsp hinamona kuoro (ground cinnamon)
- 2 tablespoon paura kawhe (coffee powder) or a triple shot of espresso
- 1 tablespoon wai wera (hot water) - only used if you are using
- 1 tablespoon wanira
- 170 g tiakarete (chocolate) - I used a mix of 50% and caramelised white but use what you like.
Brown Butter Buttercream - Pani Reka Pata Parauri (Optional):
- 1 quantity Brown Butter Buttercream Frosting
- 110 g pata (butter)
- 3 tablespoon puehu huka (icing sugar)
- 1 teaspoon wanira (vanilla)
- ½ tsp hinamona kuoro (ground cinnamon, optional)
The Decorations - Ngā Whakarākei
- 6 - 8 chocolate covered caramels
- Handful chocolate drops
- Handful Cacao nibs
Instructions
Preheat the Oven:
- Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.
- Grease a 20 cm x 20 cm tin with high sides with butter.
Toast the Walnuts:
- If you want a deep toasty flavour in the blondie, toast the wōnati (walnuts). Skip this step if you are not bothered.
- Add the wōnati (walnuts) to a dry pan and gently toast over low - medium for a few minutes until golden and fragrant. Tip them on to a small plate to cool.
Mix the Butter and Eggs:
- Add all of the pata (butter) to the pan used to toast the walnuts. Gently melt it and remove from the heat.
- Pour the pata kua rewaina (melted butter) in to a medium sized bowl. Add the huka hāura (brown sugar) and tote (salt) in to the pata (butter).
- Koheria kia māene (whisk it until smooth). If you can't hold your finger in the mixture, leave it to cool for 5 minutes.
- Add both of the hēki (eggs) and stir until just combined with a whisk, for 10 - 15 seconds. Do not over-whip the hēki (eggs) at this point as too much air in the batter can lead to a cakey blondie.
Add the Dry Ingredients:
- Add in the puehu parāoa (flour), pēkana paura (baking powder) and hinamona (cinnamon).
- Dissolve the paura kawhe (coffee powder) in to the wai wera (hot water) or make the espresso. Add it to the dry ingredients along with wanira (vanilla), chopped tiakarete parauri (dark chocolate) and cooled wōnati (walnuts).
- Gently fold it all together with a spatula just until the mixture is combined. It is better to under mix than over mix at this point.
Bake the Coffee Chocolate Blondie:
- Pour the batter in to the lined tin and top with the tiakarete mā (white chocolate).
- Bake for 23 minutes, rotating the tin halfway through for an even bake. After 23 minutes, check the blondie — it should be just slightly soft to the touch in the centre but not overly wet or gooey.
- If it’s still very underbaked, return it to the oven, switch the heat off, and leave it inside with the door closed for a further 5 minutes before checking again. This gentle finish helps it set without overbaking.
Serve the Coffee Blondie Warm:
- Once the blondie has cooled in the tin for 15 minutes, cut in to slices and serve with aihikirīmi (ice cream) for a delicious dessert.
Make the Brown Butter Buttercream:
- If you want to decorate the blondie like I did, make one batch of my Brown Butter Buttercream Frosting.
Decorate the Coffee Blondie:
- Once the buttercream is made spread it on to the cooled, uncut brownie. Top with chocolate caramels, and a handful each chocolate drops and cacao nibs.
Store the Blondie:
- This delicious blondie will keep well in a sealed container for up to five days. It is also delicious warmed up to return the goo factor to the tiakarete (chocolate).