These blondies are for all my coffee-lovers out there! They are chewy blondies full of rich espresso and melty chocolate in every bite. The flakey sea salt adds such a delicious balance too.
These blondies are dangerously good! They have pockets of chocolate and rich espresso in every bite.
It also has a caramelized brown sugar taste that pairs perfectly with the espresso and sweet chocolate.
My favourite part about these blondies is how quickly it comes together! They only require one bowl too.
For more blondie recipes, try Snickers Blondies, Brown Butter Nutella Blondies, and Pretzel Chocolate Peanut Butter Blondies.
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Why this recipe works
Chewy blondies - These are chewy, soft blondies with the perfect buttery crinkle top.
Espresso - Hints of coffee flavour throughout!
Sweet and salty - Sweet chocolate combined with flakey sea salt!
Rich brown butter flavour - Brown butter adds a nutty caramel flavour to the blondies that pairs so well with the coffee and dark chocolate!
Ingredients Notes
All-purpose flour – Standard all-purpose flour works best here. Any other flour won’t work.
Butter – I always use unsalted for baking. Make sure it is cooled back down to room temperature. If it is too warm, the blondies batter will be too runny.
Brown sugar – I used light brown sugar. Dark brown sugar works as well.
Chocolate - I used chopped up milk and dark chocolate bars. You can also use chocolate chips. I like using a chocolate bar because it gives those gooey centers.
Egg – Remove two hours before baking.
Espresso powder – Using an espresso powder gives you an intense coffee flavour that compliments the chocolate and cocoa perfectly. If you don’t have this on hand, use regular granulated coffee.
Step by step instructions
Here is how to make and bake these salted espresso chocolate chunk blondies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Brown the butter. In a large stainless steel pan, melt the unsalted butter over medium heat. Once it’s fully melted, it will begin to foam. Continue stirring as it crackles and pops. Cook the butter from start to finish for 10 minutes. You’ll know it’s ready when the bottom will have amber brown bits of butter solids and it smells nutty. Remove from heat and transfer into a glass bowl to cool for at least 20 minutes.
Step 2 - Whisk wet ingredients. In a large bowl, whisk browned butter, espresso, brown sugar, and white sugar. Then whisk in egg, yolk, and vanilla.
Step 3 - Add in dry ingredients. Toss in flour, baking powder, and salt. Mix until no dry streaks appear.
Step 4 - Mix in add-ins. Add the chocolate chunks and fold them in.
Step 5 - Transfer and bake. Place into prepared 8x8 pan and spread evenly. Put extra chocolate chunks on top.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. The middle will look slightly puffy and the edges should be a slight golden brown.
Cool the blondies, sprinkle some flakey sea salt (optional but highly recommended), and enjoy!
Expert baking tips
Here are a few baking tips from my kitchen to yours!
- Make sure the brown butter/chocolate mixture is not hot when adding in the eggs. You don’t want to cook them!
- Measure the flour accurately. Use a gram scale for the most accurate measurements.
- Use chocolate chunks for extra gooey bites.
FAQ
Can I make these blondies without espresso powder?
If you don't like coffee, feel free to omit the espresso powder.
Can I use chocolate chips?
Yes! Feel free to use semi-sweet chocolate chips or dark chocolate chips. I think milk or white would be too sweet.
Storing & Freezing
Store these salted espresso dark chocolate blondies on the counter for up to 3 days in an airtight container.
These blondies are best served fresh, so I don't recommend freezing them.
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Salted Espresso Chocolate Chunk Blondies
Ingredients
- 1/2 cup butter melted
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 2 tsp espresso powder
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chopped
- 1/2 cup milk chocolate chopped
Equipment
Instructions
- Preheat the oven to 350°F/180°C. Line a square 8×8 baking pan with parchment paper and set it aside.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Cool the brown butter for at least 20 minutes.
- In a large bowl, add browned butter, brown sugar, white sugar, and espresso powder. Whisk until well combined.1/2 cup butter, 1/2 cup dark brown sugar, 1/3 cup white sugar, 2 tsp espresso powder
- Add in egg, egg yolk, and vanilla, and continue whisking.1 egg, 1 egg yolk, 1 tbsp vanilla
- Mix in flour, baking powder, and salt. Using a spatula, fold until no dry streaks appear. Don't overmix!1 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder
- Add in chopped chocolate and mix in a few times.1/2 cup dark chocolate, 1/2 cup milk chocolate
- Transfer into prepared pan and spread evenly. Top with extra dark chocolate.
- Bake for 25-30 minutes or until the middle is slightly puffy and the edges are a light golden brown. Allow to cool, sprinkle with flakey sea salt (optional but recommended), and enjoy!
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