Cocoa-Nib-Studded Mocha Blondies

These blondies go very well with a cup of coffee, of course, but they are also superlative when topped with a scoop of ice cream.

Photo by Dominic Perri Photography

Photo by Dominic Perri Photography

½ cup (115 grams) butter
½ cup (115 grams) sugar
2 tablespoons (85 grams) molasses
1 egg
1 teaspoon vanilla extract
⅓ cup (75 grams) brewed coffee
1½ cups (180 grams) flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (75 grams) cocoa nibs

Preheat oven to 325℉. Grease an 8- or 9-inch square baking pan.

Whisk the butter, sugar, molasses, egg, vanilla, and coffee together. Whisk in the flour, baking powder and soda, and salt. Stir in the nibs. Scrape batter into the prepared pan.

Bake for about 30 minutes, until the blondies starts to pull away from the sides of the pan and a tester inserted in the cake comes out clean.