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.
The base recipe is made from simple ingredients, so browning the butter and adding espresso is a great way to elevate them.
Reasons to love these espresso blondies
- Rich flavors: The boldness of espresso combined with the nutty undertones of brown butter is so delicious. I use this flavor combo in these espresso chocolate chip cookies too!
- Perfect texture: They achieve that dreamy balance of chewiness and softness.
- Versatile dessert: Pair them with a cup of coffee, a glass of milk, or even a scoop of ice cream!
- Simple ingredients: Made with everyday baking ingredients.
- Make-ahead: They store well, making them perfect for prep ahead of time and serving later.
Here’s everything you’ll need to make espresso chocolate chip blondies. Find the amounts in the printable recipe card at the bottom of this post.
- Butter: The foundation of the blondies. When browned, it provides a deep, nutty flavor that complements the richness of the other ingredients. The melted butter also brings a chewy texture. This can be salted or unsalted butter.
- Light or dark brown sugar: Adds a caramel-like sweetness and contributes to the moist and chewy texture of the blondies.
- Large eggs: Provide structure and moisture, ensuring the blondies remain dense yet soft.
- Pure vanilla extract or paste: Enhances the overall flavors.
- Instant espresso powder: The star ingredient gives the blondies intense espresso flavor. I like using instant espresso, so it doesn’t leave a gritty texture like regular espresso grounds do.
- All-purpose flour: The main dry ingredient that gives structure to the blondies.
- Baking powder: The leavening agent, ensuring the blondies rise just enough to be dense yet not too heavy.
- Salt: Balances out the sweetness.
- Chocolate Chips or Chunks: They add a delightful texture contrast and a burst of chocolatey goodness, complementing the deep flavors of espresso and brown butter. I like dark or milk chocolate best, but you can use white chocolate too.
- An 8×8-inch square pan
- Parchment paper
- A saucepan for browning the butter
- Mixing bowls
Brown the Butter: In a small saucepan, melt the butter over medium heat. Once melted, stir occasionally and let the butter cook until it begins to foam and then turns a deep golden brown with a nutty aroma. You’ll need to stir regularly near the end of the cooking time.
This process takes about 4-5 minutes. Once browned, remove from heat and pour it into a large mixing bowl. Let it cool for 10 minutes.
Wet ingredients: Add brown sugar, eggs, espresso powder, and vanilla to the butter in the large mixing bowl.
Whisk until smooth and well combined.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the wet mixture, stirring until combined into a thick, glossy batter.
Fold through the dark chocolate chips.
Cook and Cool: Scoop the dough into a prepared baking pan and spread it with an offset spatula. Press in a few extra dark chocolate chunks.
Bake in the preheated oven for 25-28 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The top should be set and have a slight sheen.
Remove from the oven and let cool in the pan on a wire rack.
Serving and Storing
Serve the coffee blondies at room temperature with a hot cup of coffee or cold glass of milk.
Store any leftovers in an airtight container at room temperature for up to a week. They can also be refrigerated for up to 2 weeks or frozen in a freezer-safe bag for up to 3 months.
It’s not just a blond brownie. Blondies use vanilla and brown sugar as their flavor foundation, whereas brownies are chocolate-based. The result is a caramel-like flavor for blondies versus the chocolatey taste of brownies.
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend you use is suitable for baking and doesn’t require additional binders.
Overbaking is the most common reason for dry blondies.
If you liked these coffee-flavored blondies, you might like these coffee desserts too!
- 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
- 188 g all-purpose flour
- 3/4 teaspoon baking powder
- ½ teaspoon salt
- 170 g semi-sweet chocolate chips
- Let the butter melt in a small metal saucepan. Once melted, let it cook for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. Pour the browned butter into a large bowl and cool down for 10 minutes.
- 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 and mix it well.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Tip the dry ingredients into the wet ingredients and fold them with a rubber spatula until combined. Fold through the chocolate chips.
- Press the blondie dough into the prepared baking dish and use an offset spatula to smooth it out. Press in a few extra chocolate chips on top of the dough.
- Bake the blondies for around 25-28 minutes or until the middle has set and a toothpick inserted into the center comes out with a few moist crumbs. For fudgy blondies, don't overbake them.
- Sprinkle with a little flaky salt to serve (optional.)