Matt's Favorite Blondies

These are adapted from some Sheila Lukins book:
2 cups brown sugar
1/2 cup coconut oil
1/4 cup (1/2 stick) butter
2 tbsp instant coffee powder
1 tbsp hot water
2 eggs
1 1/2 tbsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 heaping cup chocolate chips

Grease a 9x13 baking pan.
Melt coconut oil, butter and brown sugar together over medium-low heat in a saucepan. Dissolve coffee powder in hot water; add to oil-sugar mixture and stir. Allow to cool.
Preheat oven to 350 F.
Beat in the eggs and vanilla.
Stir together the flour, baking powder and salt, then beat into the rest of the ingredients in three additions.
Stir in the chocolate chips, then spread in prepared pan.
Bake about 25 minutes. Cool completely and cut into small squares.

These were pleasantly moist rather than cakey. The middle ones, slightly underdone, verged on gummy, but nobody other than me seemed to notice. With lavender salt, and with a bit of extra cooking to caramelize the sugar and oils together, these were unusually complex-flavored for mere cookies. They went well with an excellent V. Sattui red.