Get your green on with these Irish Coffee Blondies, the perfect treat for St. Patrick’s Day. Rich and thick with Bailey’s Cream Cheese Frosting!
With St Patrick’s Day quickly approaching I decided to reboot my Irish Coffee Blondies with Bailey’s Cream Cheese Frosting. They are Awesome!!! Can you think of a better combination than coffee, Baileys, and cream cheese?
These blondies have a very rich crust with candied pecans, topped with Bailey’s cream cheese frosting. These would go great with a strong cup of coffee in the morning or the perfect finish after you have my Guinness Irish stew. Very unique, very rich in flavor!
Irish Coffee Blondies with Bailey’s Cream Cheese Frosting was adapted from Martha Stewart magazine. This recipe makes a very thick and dense bar. If you want a thinner, more crunchy bar, make them in a larger baking dish (11*13).. just reduce the cooking time to 18 – 25 minutes.
Follow me on Blog – Facebook – Pinterest – Twitter – Instagram
Click here to pin for later:
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour, King Arthur preferred
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 cups light brown sugar, packed
- 3 tbsp. freshly ground coffee, I used hazelnut. You can also use decaf
- 1 tsp. salt
- 2 large eggs, slightly beaten
- 1 tsp. pure vanilla extract, such as Rodelle Brand
- 1 tsp. Bailey's Irish Cream
- 1 cup candied pecans, See Recipe
- 8 oz cream cheese, room temperature
- 4 tbsp. butter, room temperature
- 3 cups powdered sugar
- 4 tbsp. Bailey's Irish Cream
- Mini Chocolate Chips (Optional)
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1 tbsp. water
- 1 tbsp. Bailey's Irish Cream
- 3 cups pecan halves
-
Preheat oven to 350°F.
-
Grease a 9 x 13 inch baking pan with butter and line with parchment. (If you don't have parchment, you can use cooking spray with good results as well).
-
In large bowl, whisk together flour, baking soda, and baking powder, set aside.
-
In mixing bowl, combine 2 cups of butter, brown sugar, ground coffee, and 1 teaspoon salt.
-
Stir on low to combine.
-
Stir in eggs, vanilla extract and Bailey's.
-
Slowly add in flour mixture until just combined and moist.
-
Pour batter into prepared baking dish.
-
Spread prepared pecans over batter. (See recipe below)
-
Bake 25-30 minutes until inserted tooth pick comes out clean.
-
If you like a chewy blondie, reduce cooking time to 25 minutes. Cool completely before topping with frosting.
-
As blondies cool make frosting.
-
In a medium bowl, blend together cream cheese, butter, and Bailey's.
-
Gradually add powdered sugar, mixing well until it’s all incorporated.
-
Frost cooled blondies and top with mini chocolate chips.
-
Chill blondies for at least 1 hour before cutting into squares.
-
Melt butter in a 4 quart glass casserole dish in the microwave.
-
Stir in the brown sugar, nutmeg, cinnamon, water and Bailey's. Microwave on high for 1 minute.
-
Stir in the nuts so they are well coated.
-
Microwave for 4 to 5 additional minutes on high, stirring every minute.
-
Spread cooked nuts out onto parchment or waxed paper to cool.
Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.
Does not include cooling time..
First published by Quinn Caudill for Dadwhats4dinner.com © March 2015.
Updated February 2016.
Check out my other St Patrick’s Day recipe’s!
