Chewy Espresso Blondies
These espresso blondies are buttery and chewy, with rich coffee flavor and browned butter. Blondies are like a cookie bar but richer and fudgier, perfect for coffee lovers with a sweet tooth.
About these espresso blondies
I think of blondies as the caramel-flavored cousin of the brownie. They’re not just a “blond brownie,” though. Where brownies rely on chocolate, blondies get their flavor from brown sugar, vanilla, and in this case, a good hit of espresso. The brown sugar gives them that caramel-like sweetness, and the espresso brings a bold, slightly bitter note that cuts right through it.
The base recipe here is really simple, so browning the butter is a great way to elevate it. It adds a deep, nutty flavor that pairs beautifully with espresso. I use this same flavor combo in my espresso chocolate chip cookies and it works just as well here. These are one-bowl blondies (after browning the butter), no mixer needed, and they come together quickly. They’re chewy in the center, slightly crisp at the edges, and packed with dark chocolate chunks.
Key ingredients and why
Method
- I start by browning the butter because it needs time to cool before it goes into the batter. If you’ve never browned butter before, I have a full guide with tips that walks you through it step by step.
- Brown the butter in a light-colored saucepan over medium heat until it turns a deep amber and smells nutty. Pour into a bowl and cool for 15 minutes.
- Add the brown sugar, egg, espresso powder, and vanilla to the cooled butter. Whisk til combined.
- Fold the dry ingredients into the wet mixture with a rubber spatula until you have a thick, glossy batter.
- Fold through the dark chocolate chips.
- Press into a square baking and add on extra pieces of choppped chocolate.
- Bake until the center comes out with a few moist crumbs. The top should be set and have a slight sheen.
Good to know
Related recipes
If you loved these espresso blondies, you might like these too!
- Coffee Chocolate Mousse – a lighter coffee dessert option.
- Chai Blondies – same chewy blondie base but with warm chai spices and white chocolate.
- Espresso Chocolate Chip Cookies – same espresso and brown butter flavor combo, in cookie form.
- Brown Butter Chocolate Chip Bars – if you love the brown butter base, these are the cookie bar version.
- Brown Butter Brownies – same browned butter technique, but with a fudgy chocolate brownie base.
- Coffee Cinnamon Rolls – for more coffee-flavored baking.
Espresso Blondies
Ingredients
- 170 g butter salted or unsalted
- 200 g soft brown sugar
- 1 large egg
- 1 tablespoon instant espresso powder / coffee powder
- 1 teaspoon vanilla extract
- 190 g all-purpose flour
- 3/4 teaspoon baking powder
- ½ teaspoon salt
- 170 g dark chocolate chips or chunks
Instructions
- Let the butter melt in a light-colored saucepan over medium heat. Once melted, keep cooking for around 4-5 minutes, stirring regularly, until the milk solids have caramelized and the butter smells nutty. Pour the browned butter into a large heatproof bowl (including all the dark bits from the bottom of the pan) and let it cool for 15 minutes. 170 g butter
- Preheat the oven to 350°F (180°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper.
- Once the butter has cooled, add the brown sugar, egg, espresso powder, and vanilla. Whisk until smooth and well combined. 200 g soft brown sugar, 1 large egg, 1 tablespoon instant espresso powder / coffee powder, 1 teaspoon vanilla extract
- In a small bowl, whisk together the flour, baking powder, and salt. 190 g all-purpose flour, 3/4 teaspoon baking powder, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and fold with a rubber spatula until combined into a thick, glossy batter. Fold through the chocolate chips. 170 g dark chocolate chips
- Press the blondie dough into the prepared baking pan and smooth with an offset spatula. Press a few extra chocolate chips or chunks on top.
- Bake for 25-28 minutes, or until the middle has set and a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake for fudgy blondies.
- Let cool completely in the pan on a wire rack. Sprinkle with flaky salt to serve (optional).
Notes
- Measurements: Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.
- Storing: Keep in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
- Espresso powder: I use instant espresso powder because it dissolves completely. Regular espresso grounds will leave a gritty texture.
- Chocolate: I use dark chocolate, but milk or white chocolate work too.
- Brown butter: Use a light-colored pan so you can see the butter changing color. It should be a deep amber with a nutty smell. If you’re new to it, check out my how to brown butter guide.
- Don’t overbake: Pull them out when a toothpick still has moist crumbs. They set further as they cool.
