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–+ servings

Espresso Blondies

5 from 1 vote
Elien Lewis
These espresso blondies are buttery and chewy, with rich coffee flavor and browned butter. 
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espresso blondies.
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 45 minutes
Servings 16

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 8x8-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.

Nutrition

Serving: 1sliceCalories: 209kcalCarbohydrates: 25gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 34mgSodium: 167mgFiber: 1gSugar: 18g
Keyword Blondies
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