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Date Posted: 22:13:19 10/22/02 Tue
Author: Yo
Subject: ESPRESSO WHITE-CHOCOLATE BLONDIES

1/2 cup (125 mL) butter
1 1/4 cup (300 mL) brown sugar
2 tsp (10 mL) instant espresso powder
1 tsp (5 mL) vanilla
2 eggs
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) chopped toasted pecans
3/4 cup (175 mL) chopped white chocolate

I brought platters of mini-desserts and these blondies were a big hit=
. Serve
them plain or drizzle with melted white chocolate and top with a toas=
ted
pecan half.

1.Preheat oven to 350F(180C).Butter an 8-inch(2-L) baking dish an=
d line
with parchment paper.

2.Beat butter with sugar until light.Beat in espresso powder and va=
nilla.
Add eggs,one at a time,beating after each addition.

3.Stir in flour,pecans and chocolate.Spoon into pan.

4.Bake 30 to 35 minutes.Cool.Cut into squares.Makes 25 squares

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