I have a confession. I don’t drink coffee. In fact I don’t drink any hot brown drinks apart from the occasional hot chocolate in winter.
But I do love coffee flavoured bakes and sweets – in fact it’s me who hoovers up all the fondant coffee cremes in boxes of Roses and Quality Street.
Knowing how flexible coffee is as an ingredient meant I had no qualms in joining a clutch of other bloggers to take part in Lavazza’s #CoffeeSetMatch challenge.
To celebate Lavazza’s second year as the official coffee at Wimbledon, 16 food bloggers have been invited to knock each other out in rounds tennis tournament style all the way to the grand prize of a trip to the home of Lavazza in Turin.
But it’s not just bloggers who get all the treats, tennis and Italian espresso lovers will also have the chance to join in with Coffee Set Match on-cup and virtual cup promotions through this special promotional Lavazza Wimbledon website where they can win six pairs of tickets to the Wimbledon Championships, 90 Lavazza A Modo Mio limited edition Wimbledon coffee machines and 500 sets of four exclusive espresso cups.
I’ll find out tomorrow whether I’m going forward to the next round but in the meantime check out how to make these blondie bites.
Espresso Blondie Bites Dipped in Chocolate
Equipment
- 2 x 12-hole muffin tins or a Lakeland mini morsel tin.
Ingredients
- 150 g butter softened
- 70 g caster sugar
- 70 g soft light brown sugar
- 2 large eggs beaten
- 160 g plain flour - I used a gluten-free one
- 1 tsp baking powder
- pinch salt
- 100 g white chocolate cut into coarse chunks
- 1 tsp espresso powder I used Lavazza Qualita Oro
- 100 g dark chocolate broken into squares
Instructions
- Preheat the oven to 180c / gas 4.
- Beat the sugar and butter together until light and fluffy, fold one egg at a time into the batter.
- Sift the flour, salt, baking powder and coffee together and fold into the batter. Finally fold in the white chocolate chunks.
- Spoon the batter into the tins, each hole around 3/4 full. Bake for 10-12 minutes until golden. Allow to cool in the tins slightly before transferring to a wire rack to cool completely.
- To dip the blondies, melt the dark chocolate in the microwave - I used my Lakeland silicone chocolate melting pot although you can just use a bowl.
- Carefully submerge half of each blondie in molten chocolate and leave on a plate lined with a sheet of parchment paper to set. In warm weather you'll need to pop them in the fridge to firm up.
With thanks to Lavazza for the lovely limited edition A Modo Mio coffee machine – although I don’t drink coffee my husband and nearly five year old son adore it. In fact Ted wants to take all the coffee pods into Show and Tell on the Lakeland Mini Morsel tray and serve them up like a cinema ice cream seller!
I love the symmetrical design…Really appealing. I love coffee and I love anything that tastes like coffee. Thanks for sharing. Gotta try this weekend.
Oh my goodness, these look so good! Any dessert that has espresso is a winner for me.
Lordy,Lordy those sound good. Funnily enough I’m not a sweets person but I do love coffee (Illy decaf – shhh). Nice treat to make for my daughter studying for exams. And her mum.