Mocha Blondies

Preheat oven to 350ºF.

In a large bowl, cream together brown sugar and butter, while adding instant coffee, baking powder, and salt. Add beaten egg and mix to incorporate.

Place a sieve over the bowl and sift in the flour. Fold in carefully, being careful not to over-mix. At this point, pour in a splash of milk only if necessary. if you find your batter to be the consistency you want, then leave milk out. Add chocolate chips last, folding them in carefully.

Transfer batter to greased cake pan, or whatever pan you prefer. Bake for 25–30 minutes. You’ll know when it’s done when you insert a toothpick and it comes out clean. if you don’t have a toothpick, use a small knife or a fork.

Remove from oven and allow it to cool before slicing.

Note:
1. Because this recipe contains baking powder, these blondies may come out with a cake consistency. If you prefer your blondies to have more of the gooey consistency similar to brownies, omit the baking powder and double the recipe if you like, as it won’t rise the way it would with the baking powder. If you prefer the cake consistency and texture, feel free to add frosting on top, or leave it plain. Either way is fine.
2. The photo contains no chocolate chips as I didn’t have any when making this dessert. If you don’t have chocolate chips either, don’t worry. It will still come out delicious.