Published: Sep 4, 2023 by fancifuleats· 2 Comments

Espresso Chocolate Chip Blondies

Name: Espresso Chocolate Chip Blondies
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 180 g (1 1/2 cups) all-purpose flour, spooned and leveled; 1 1/2 tsp espresso powder; 1/2 tsp baking powder; 1/2 tsp fine sea salt; 113 g (1/2 cup) unsalted butter, melted and warm; 200 g (1 cup) light brown sugar, packed; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 tbsp pure vanilla extract; 120 g (4 oz) 70% dark chocolate, roughly chopped

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These chewy Espresso Chocolate Chip Blondies are full of coffee flavor and studded with melty spots of dark chocolate. Enjoy them with a cold glass of milk or double up the caffeine with a cup of coffee.

These Espresso Chocolate Chip Blondies are a blend of dessert and your morning coffee all in one. They have beautiful shiny crinkled tops and a nice pop of espresso that pairs well with the dark chocolate chunks.

The texture is similar to a rich chewy brownie and they’re sure to have your kitchen smelling amazing! For similar desserts, try our Brown Butter Brownies and these Malted Peanut Butter Brownies.

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Why You’ll Love This Recipe
Ingredient Notes
Kitchen Equipment
Step-by-Step Instructions
Expert Tips
FAQ
Baking in Grams
Storage
📖 Recipe

Why You’ll Love This Recipe

Perfect for Coffee Lovers: If you’re an avid enjoyer of all things coffee and espresso, there’s no shortage of it in this recipe.
Dark Chocolate: We use rich 70% dark chocolate which adds a layer of decadence and compliments the sweetness of the blondies.
Straight Forward Recipe: These espresso blondies are easy to whip up and no special equipment is required.

Ingredient Notes

Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.

All-Purpose Flour: You’ll need 180 g of unbleached all-purpose flour.
Espresso Powder: Instant espresso powder can be found in the baking section at the grocery store.
Baking Powder + Salt: We use fine sea salt.
Unsalted Butter: Use freshly melted warm butter. This helps to dissolve some of the sugar to get those shiny crinkled tops.
Light Brown Sugar: A key component for blondies! When combined with the butter, it adds a slight butterscotch flavor.
Egg + Egg Yolk: The extra egg yolk gives these blondies a chewy texture rather than a cakey one.
Vanilla Extract: Make sure you’re using pure vanilla extract. We like to go heavy-handed on the vanilla in this recipe which is why we added 1 whole tablespoon.
70% Dark Chocolate: Our go-to chocolate for all things baking! We use Guittard, but Valrhona is another good choice.

Kitchen Equipment

Step-by-Step Instructions

This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.

STEP 1: Combine the dry ingredients. Whisk together the flour, espresso powder, baking powder, and salt.

Bowl of blondie batter with dark chocolate chunks.

STEP 2: Make the batter. Whisk together the melted butter and sugar until well combined. Then add the egg, egg yolk, and vanilla, mixing until smooth.

STEP 3: Add the dry ingredients. Fold in the flour mixture followed by the dark chocolate. Don’t overmix.

STEP 4: Bake. Spread the batter evenly into an 8×8-inch (20 cm) baking pan and bake for 20-25 minutes at 350°F (180°C). The top should be shiny and wrinkled and the edges golden brown.

STEP 5: Cool before slicing. Cool in the pan for at least 45 minutes before lifting out of the pan and slicing into squares. The blondies will still be warm and gooey inside.

Expert Tips

Use a long sharp knife for slicing. This helps to get those clean cuts without dragging the knife through the blondies. No need to wipe the blade clean between each cut.
Eat them the day after. Obviously no one can resist eating them fresh, but we actually prefer these espresso blondies the day after. This is because their flavor has had time to develop and it deepens the richness of the chocolate and espresso. Just pop them in the microwave for a few seconds to get them melty again.

FAQ

Can I add chopped nuts?

Yes, you can add 60 g (½ cup) of chopped pecans or walnuts to the batter.

Can I use a different chocolate?

You can sub half of the dark chocolate with white chocolate chips or other chocolate of your choice. We don’t recommend fully swapping it out for a lower cocoa percentage (milk chocolate, etc.) as the blondies will be too sweet.

Baking in Grams

All of our baking recipes are carefully tested using grams so that you get a beautiful and delicious baked good every time. While we provide cup measurements, we can’t guarantee that they’ll produce good results. There’s more room for error when using cups, and how you pack your ingredients can make a significant difference. This is why we recommend measuring by weight so you’re guaranteed for success in the kitchen! All you need is a kitchen scale and you’re good to go!

Storage

Store these espresso chocolate chip blondies in an airtight container at room temperature for up to 5 days.

If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!