Last week I found an amazing cheesecake recipe by Dorothy over at Crazy for Crust. This delicious cheesecake was made with Baileys Irish Cream Coffee Creamer. I’ve seen recipes made with coffee creamer, and I always said I would one day try out my own recipe made with coffee creamer, but I didn’t really get inspired to create my own recipe until I saw Dorothy’s recipe.
I didn’t make a cheesecake, or anything close to that. Initially, I wanted to make cookies, incorporating the creamer into the recipe. But it was 8:00 on a Thursday evening when I decided to experiment so I didn’t have time to make cookies. I decided to make something similar to a brownie, but without the chocolate. I grabbed my Better Homes and Gardens new cookbook and created a recipe using and altering ingredients from both the brownie and blondie recipes. These little bars turned out delicious! I also made a delicious Brown Butter Pecan Buttercream frosting to top the bars with. Enjoy!
Baileys Brown Butter Pecan Blondies
- 1¼ C sugar
- ½ C brown sugar
- ¾ C butter
- 2 eggs
- 2 C all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ C white chocolate chips
- 1 C Baileys Brown Butter Pecan coffee creamer
- 1 tsp vanilla
- ½ C butter
- 1½ C confectioners sugar
- 1 tbsp brown butter coffee creamer, plus more if needed
- ¼ tsp vanilla extract
- Grease a 9 x 13 baking dish
- In a sauce pan, heat the butter and sugars until the butter is melted and the mixture is smooth. Remove from heat. Whisk in eggs and vanilla and then pour the mixture into the bowl of a stand up mixer.
- In a mixing bowl, combine the flour, baking soda and baking powder.
- Add the flour mixture and creamer to the sugar mixture, alternating between each, on speed 4 with the flat attachment of the mixer.
- Fold in the white chocolate chips.
- Pour the batter into the baking dish and bake at 350 for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, prepare the buttercream frosting. Cream the butter and confectioners sugar together. Add the vanilla and then the creamer until desired consistency is reached.
- When the blondies are done baking, allow them to cool on a wire rack before frosting. I didn’t frost all of mine, I did about half of them but there is enough frosting to frost all of them.
More cookies recipes that you may enjoy: