Irresistable Cappuccino Blondies

• 1 1/4 cups sifted all-purpose flour
• 2 tablespoons instant espresso
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 2 sticks unsalted butter
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1 cup coarsely chopped almonds, toasted

1. Preheat oven to 350 degrees.
2. Sift flour, espresso, cinnamon, and salt together and set aside.
3. Melt the butter in a medium saucepan over low heat, Add 1 cup brown sugar to the butter and stir, then remove the pan form the heat and stir in the vanilla. Pour the mixture into a large bowl.
4. Put the 1 cup granulated sugar and the eggs into the bowl of a mixer, whisk just to combine. Little by little, pour half of the sugar and eggs in to the butter, brown sugar mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs in to the butter mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients and the toasted almonds.
5. Pour and scrape the batter into an unbuttered 9 inch square pan. Bake the blondies for 25-28 minutes, during which time they will rise a little and the top will turn dry. Cut into the center at about the 23 minute mark to see how the brownies are progressing. They'll be perfect if they're just barely set and still pretty gooey. Cool the blondies in the pan on a rack.

ubc, espresso, cinnamon, salt, butter, brown sugar, sugar, vanilla, eggs, almonds

Taken from www.epicurious.com/recipes/member/views/irresistable-cappuccino-blondies-1212796 (may not work)