Gooey gingerbread espresso blondies are such a delight to bake! They’re loaded with cinnamon, chocolate, and coffee in every bite. These cute blondies have little gingerbread men placed on top that make it perfect for this time of year!
You guys know I’m all about the coffee-flavoured things. Like these Espresso Chocolate Chip Cookies or Espresso Brownies. Using coffee and espresso in your chocolate desserts really elevates these blondies.
They blondies have warm spices like cinnamon and nutmeg in the dough. The fresh brewed coffee elevates the spices and brings the blondies to a next level gourmet bakery style treat.
I used espresso in this recipe, but regular brewed coffee works as well!
For more recipes, try Espresso White Chocolate Cookies, Espresso Brownies, and Espresso Chocolate Chip Cookies.
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Ingredients Notes
Butter – I always use unsalted butter. This will be melted.
Chocolate chips – I used semi-sweet chocolate chips in this recipe.
Brown sugar - I used light brown sugar, but dark works as well. Both types of sugars will make your blondies soft and chewy.
Baking soda – Helps create those crisp edges with soft centers. Make sure to use baking soda and not baking powder.
Gingerbread men - You can make these or buy them at your local store. I used the Shasha Gingerbread cookies.
Step by step instructions
Here is how to make and bake these gingerbread espresso blondies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 - Whisk the butter and sugar. In a medium bowl, whisk the melted butter and brown sugar. Add in freshly brewed espresso (or coffee) and keep whisking.
Step 2 - Add in egg and vanilla. Whisk in the egg and vanilla until well combined.
Step 3 - Add in dry ingredients. Fold in the flour, cinnamon, nutmeg, baking soda, and salt, and stir just until no flour streaks appear. Then add the chocolate chips in and stir gently.
Step 4 - Spread and bake. Transfer the batter and spread evenly. Bake for 10 minutes. Then remove from oven and gently press gingerbread men and sprinkle chocolate chips.
Place back into the oven and bake for an additional 10-15 minutes, or until the blondies are set on the edges and the top is a light golden brown. A toothpick inserted into the middle of the blondies should come out with just a couple of crumbs.
Cool the blondies slightly before slicing. Enjoy!
Expert Baking Tips
- Use a kitchen scale: Baking with a gram scale will give you the quickest and most accurate results rather than using a cup to measure with.
- The coffee you use matters: Use good quality brewed regular coffee or espresso, not instant coffee. I used espresso because I like it stronger.
- Add the gingerbread men halfway through: This will ensure they will not burn.
- Use high-quality ingredients: Using good-quality chocolate and coffee will give you the best tasting blondies!
- Underbake the blondies: You should remove the blondies from the oven when a toothpick inserted into the center comes out with a few moist crumbs. If there is wet batter, keep baking.
FAQ
Why are my blondies dry?
This can be caused by baking them too long. When baking blondies, you want to slightly underbake them. As they cool, they continue to bake from the warmth of the pan.
Around the 20 minute mark, insert a toothpick into the center and if it comes out covered in a few moist crumbs, it is ready. If it is wet, continue baking for a few more minutes and check every 3-4 minutes.
Can I bake in an 9×13 pan?
Yes! Double the recipe and bake for 18-24 minutes.
Can I use white sugar instead of brown sugar?
No, you have to use brown sugar.
Storing & Freezing
- Room temperature: Store cooled gingerbread espresso blondies in an airtight container or bag at room temperature for 3-4 days!
- Freezer: Once the blondies are baked and cooled, slice and place in a sealed container or zip lock bag. The blondies will stay good for 1-3 months.
Check out these recipes
- Classic Cranberry Orange Muffins
- Gingerbread Oatmeal Cookies
- Christmas M&M Oatmeal Bars
- Bakery Style Cranberry Orange Muffins
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Gingerbread Espresso Blondies
Ingredients
- 3/4 cups butter melted
- 1 1/2 cups light brown sugar
- 2 tbsp freshly brewed coffee (or espresso) room temperature
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 9 gingerbread men
Instructions
- Preheat the oven to 350°F. Grease an 8×8 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- Melt the butter and cool for 10 minutes. Then, add into a large bowl and whisk in sugar and coffee.3/4 cups butter, 1 1/2 cups light brown sugar, 2 tbsp freshly brewed coffee (or espresso)
- Add in egg and vanilla and continue whisking.1 tbsp vanilla, 1 egg
- Toss in the baking soda, flour, cinnamon, nutmeg, and salt and fold just until no dry flour streaks appear.1 1/2 cups all-purpose flour, 1/2 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp nutmeg
- Add in chocolate chips and mix.1/2 cup semi-sweet chocolate chips
- Using a spatula, spread the batter evenly into the prepared pan. Bake for 10 minutes, then remove from the oven. Gently press the gingerbread men down into the dough and sprinkle some chocolate chips as well. Then place back into the oven and bake for an additional 10-15 minutes. (If you put the gingerbread men in from the beginning they will burn).9 gingerbread men
- The blondies are ready the edges are a golden brown and just beginning to form cracks. A wooden skewer inserted into the blondies should come out with just a couple of crumbs. If it is wet, keep baking.
- Allow the blondies to cool. Then slice and enjoy!
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