Espresso blondies combine the best qualities of brownies and chocolate chip cookies into a rich, chewy bar with a bright coffee note. They bake up soft in the center and slightly chewy at the edges, with the caramel-like sweetness of a blondie and the familiar pockets of chocolate you expect from cookie-style treats. These bars are simple to prepare: like a cookie dough, they can be mixed in one bowl, spread into a pan, and baked. This version uses a touch of espresso powder to intensify the coffee flavor without adding liquid, creating a subtle espresso kick that pairs beautifully with brown butter, chocolate chips, and optional toffee bits.
- Tips for the best espresso blondies:
- Espresso blondie variations:
- FAQ:
- Q: Can I use ground espresso instead of espresso powder?
- Q: Can I omit the toffee bits in the espresso blondies?
- Q: How should I store these espresso blondies?
- Q: Can I double the recipe for a larger batch of espresso blondies?
Tips for the best espresso blondies:
- Browned butter: Brown the butter slowly over medium heat, stirring constantly. When it takes on a light brown color and a nutty aroma, remove it from the heat right away and transfer it to a bowl to cool slightly. This step adds depth and caramel notes that complement the espresso.
- Espresso powder: Stir the espresso powder into the warm browned butter so the coffee flavor dissolves and disperses evenly through the batter. Use instant espresso powder for a bright, concentrated flavor; it’s optional but recommended for this recipe.
- Whisk wet ingredients first: Combine the cooled browned butter, brown sugar, egg, and vanilla (and almond extract if using) until smooth and homogenous before adding flour. Properly blended wet ingredients give a consistent texture to the finished bars.
- Mix-ins: Chocolate chips provide classic pockets of melted chocolate; toffee bits add crunchy, caramel-like highlights. Both are optional and can be adjusted to taste. Reserving a handful of chips or toffee to press on top before baking makes the bars look more finished.
- Baking time and doneness: Bake in a preheated 350°F oven for around 25 minutes. The edges should pull away slightly and the center should no longer jiggle, though it should still be soft. Slightly underbaking yields a fudgy, chewy center; allow the blondies to cool so they set before slicing.
Espresso blondie variations:
These espresso blondies are very adaptable. Swap semisweet chocolate chips for white chocolate or large dark chocolate chunks for a richer contrast. Add chopped nuts—walnuts, pecans, or hazelnuts work especially well—for extra texture and a toasty flavor. Dried cherries or apricots add a tart-sweet element. For autumn or holiday flavors, stir in a pinch of cinnamon and nutmeg or top with a sprinkle of flaky salt right before baking to balance the sweetness. You can also fold in a tablespoon of cocoa powder for a light mocha twist while keeping the blondie base intact.
FAQ:
Q: Can I use ground espresso instead of espresso powder?
A: Yes. Finely ground espresso beans can be used if you don’t have instant espresso powder, but note that ground espresso may add a slight texture to the batter. If using ground coffee, use a fine grind and consider that the flavor may be a touch less concentrated than instant espresso powder; you can taste and adjust a little more if desired.
Q: Can I omit the toffee bits in the espresso blondies?
A: Absolutely. Toffee bits add buttery, caramel notes, but the blondies are delicious without them. If you prefer a more classic blondie, simply leave them out or replace them with more chocolate or chopped nuts.
Q: How should I store these espresso blondies?
A: Store cooled blondies in an airtight container at room temperature for up to three days. For longer storage, wrap portions tightly and freeze for several weeks; thaw at room temperature before serving. Wrapping slices individually before freezing makes it easy to pull out single servings.
Q: Can I double the recipe for a larger batch of espresso blondies?
A: Yes. When doubling, use a larger pan (for example, a 9×13-inch pan) and monitor baking time closely—larger thickness or pan size may change the bake time. Start checking for doneness a few minutes earlier than expected and follow the same visual cues: edges pulling away and a center that is set but still slightly soft.
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) about 65 g
- 2 teaspoons espresso powder or instant espresso
Instructions
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Preheat the oven to 350°F. Spray an 8×8-inch baking pan with cooking spray or line it with parchment paper.
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Brown the butter in a small saucepan over medium heat, stirring constantly so it doesn’t scorch. Once it smells nutty and turns a light golden brown, remove from heat and scrape into a bowl. Let cool for about 10 minutes.
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Stir the espresso powder into the warm browned butter until dissolved and evenly mixed.
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Add the brown sugar, the large egg, and vanilla extract (and almond extract if using) to the butter. Whisk until the mixture is smooth and glossy.
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Fold in the flour and salt until just combined. Gently fold in the chocolate chips and toffee bits, reserving a few to scatter on top if desired.
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Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle any reserved chips or toffee over the surface for a decorative finish.
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Bake for about 25 minutes, until the edges begin to pull away and the center is set but still soft. Avoid overbaking to keep a chewy center.
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Allow the blondies to cool in the pan, then lift out using the parchment and cut into squares.
