Espresso blondies take all the best parts of a brownie and chocolate chip cookies and combine them into an incredibly delicious bar with a coffee kick. They are soft in the middle, chewy on the outside like a brownie but have the incredible flavor of a chocolate chip cookie. Plus they are incredibly easy to make. Like a cookie dough they can be made in one bowl and simply spread into a pan to bake. They are simple, delicious and this espresso version is made with a little bit of espresso powder for a twist on the classic blondie.
Tips for the best espresso blondies:
- Browned Butter: To get the perfect browned butter, make sure to keep a close eye on the browning butter and constantly stir it on medium heat. Watch for a light brown color and a nutty aroma, then swiftly transfer it to a bowl to cool.
- Espresso Powder: Incorporate the espresso powder into the browned butter, allowing the coffee flavor to infuse the base of the blondies. Although we love this flavor, it is totally optional.
- Whisk the wet ingredients first: When combining ingredients, ensure your brown sugar, egg, and vanilla are smoothly whisked before adding in the flour and salt.
- Mix-Ins: We like to fold in both chocolate chips and toffee bits for flavor and texture in the blondies. The toffee is optional, but we like the additional flavor and sweetness with the espresso.
- Bake time: Bake for around 25 minutes, until the edges slightly pull away and the center is no longer jiggly. Remember, they should still be soft in the middle for that perfect chewiness.
Espresso blondie variations:
While these espresso blondies are one of our favorites, there are so many variations that can be made. Swap out chocolate chips for white chocolate or dark chocolate chunks. Experiment with different types of nuts or dried fruits to add texture and depth. For a fall flavor, incorporate seasonal spices like cinnamon or nutmeg.
FAQ:
Q: Can I use ground espresso instead of espresso powder?
A: Yes! Ground espresso granules can be substituted for instant espresso powder. Make sure to finely grind the espresso beans.
Q: Can I omit the toffee bits in the espresso blondies?
A: Of course! Toffee bits add a caramelized flavor, but you can omit them for a more classic blondie.
Q: How should I store these espresso blondies?
A: Wrap each individually with plastic and store them in an airtight container at room temperature for up to three days, or in the freezer for longer freshness.
Q: Can I double the recipe for a larger batch of espresso blondies?
A: Yes! Just make sure to adjust the baking time accordingly and use a larger baking pan.
Espresso Blondies
Ingredients
- 1 stick butter browned 113 g
- 1 cup brown sugar not packed 160 g
- 1 large egg
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract optional
- 1 cup all-purpose flour 120 g
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips 180 g
- ½ cup toffee bits optional these will add a sweeter, butterscotch flavor, 65 g
- 2 teaspoons espresso powder or instant espresso
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with cooking spray or line with parchment paper
- In a small saucepan on medium heat, brown the butter. Stir constantly to ensure no brown bits at the bottom burn. The butter should smell nutty, no longer foamy, and be light brown. As soon as it reaches this stage, scrape it into a bowl (this can happen fast!). Allow it to cool for 10 minutes
- Add the espresso powder to the butter and mix to combine
- Add the brown sugar, 1 large egg, and vanilla extract (and almond if using) into the browned butter. Whisk the ingredients together until smooth
- After it is smooth, add in the flour and salt. Fold in the chocolate chips and toffee bits (you can reserve some for the top to ensure chocolate pokes out of each bar).
- Pour the batter into the prepared pan and smooth
- Bake for ~25 minutes until the edges just start to pull away. The center will no longer be jiggly but it will still be soft (we cook them just under 25 minutes see note above)
- Cool and cut into squares
