Irish Coffee Blondies

2 cups all purpose flour
2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups brown sugar
1 cup melted butter
2 eggs
3 tablespoons instant coffee
1 teaspoon vanilla
1/4 cup slivered almonds (optional)

For the glaze:
3/4 cup powdered sugar
1 tablespoon melted butter
2 tablespoons Irish whiskey

Preheat oven to 350 degrees and lightly grease at 9×9 baking pan. Combine flour, salt, baking powder, and baking soda and whisk. In a separate bowl, combing brown sugar and melted butter. Whisk to combine. Add eggs one at a time, whisking in between each addition. Combine vanilla and espresso and add to brown sugar mixture.

Fold dry mixture into wet mixture with a rubber spatula. Mix until just combined, being careful not to over mix. Pour batter into prepared pan, smooth out the top, tap a few times on the counter, and place in preheated oven. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While blondies bake, whisk powdered sugar, butter, and Irish whisky together until smooth. Once blondies are baked and cooled, top with almonds and icing.