Gingerbread Espresso Blondies
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!
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!