Salted Espresso Chocolate Chunk Blondies
These blondies are for all my coffee-lovers out there! They are chewy blondies full of espresso and melty chocolate in every bite. The flakey sea salt adds such a delicious balance too.
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
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!