Espresso Blondie Bites Dipped in Chocolate
Makes 20-24 blondie bites
Servings: 24 bitesize blondies
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.