Coffee & Irish Cream Blondies

  • Yield: 12 blondies 1x




  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar
  • 1 Tbsp instant espresso (recommended: Starbucks Via)
  • 1 large egg, at room temperature
  • 2 Tbsp Irish Cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup plus 2 Tbsp flour
  • 3 Tbsp roasted almonds, chopped


  • 2/3 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1/2 Tbsp unsalted butter, melted
  • 2 tsp Irish Cream
  • 1/4 tsp vanilla extract
  • 1 Tbsp milk


  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Combine melted butter, brown sugar, espresso, egg, Irish Cream, vanilla, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated. Scrape batter into prepared pan and smooth with an offset spatula; top with chopped almonds.
  2. Bake for 24 minutes, until top is set, edges are golden, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.
  3. For the glaze, whisk together powdered sugar, salt, melted butter, Irish Cream, vanilla, and milk in a small bowl. Transfer glaze to a small piping bag and drizzle over blondies; let set before serving.


To make your own Irish Cream, see How to Make Irish Cream. Inspired by Martha Stewart


  • Calories: 230
  • Carbohydrates: 33
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