I packed these blondies with bold espresso, melty chocolate chips, and rich chunks of chocolate for a bar that disappears fast. One genius base, endless holiday-worthy twists, zero leftovers.

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I’m obsessed with these Espresso Chocolate Chip Blondies because they hit that sweet spot between cookie, brownie, and straight-up dessert bar chaos. I get deep brown sugar chew, bold instant espresso powder, and pockets of chocolate in every bite, which is basically my ideal situation.

They’re rich without being fussy, intense without trying too hard, and dangerously easy to justify at any hour. And the texture?

Dense, soft, a little crackly on top. I love how they feel dressed up enough for holidays but casual enough to eat over the sink.

But honestly, I’d make them for no reason at all.

Ingredients

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Brown sugar makes them chewy, rich, and a little caramel-like.
The good stuff.
Granulated sugar adds that sweet edge and helps the tops get lightly crackly.
Melted butter keeps everything dense, fudgy, and bakery-style without trying too hard.
Eggs hold the blondies together and give them that soft, satisfying bite.
Vanilla rounds out the coffee and chocolate, so nothing tastes flat.
Flour gives structure, but not too much, because we’re not making cake.
Baking powder adds a tiny lift, so they’re chewy instead of brick-like.
Salt balances the sweetness and makes the chocolate taste more chocolatey.
Espresso brings bold coffee flavor.
Basically, it makes the chocolate pop.
Chocolate chips give sweet little pockets in every bite.
You’ll want extra.
Dark chocolate chunks melt into bigger, moodier bites.
Plus, they look fancy.
Flaky sea salt on top adds crunch and keeps the sweetness in check.

Ingredient Quantities

1 1/2 cups packed light brown sugar

1/4 cup granulated sugar

1 cup unsalted butter melted and cooled

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon fine salt

2 tablespoons instant espresso powder or 2 tablespoons strong brewed espresso

3/4 cup semisweet chocolate chips

3/4 cup chopped dark chocolate or chocolate chunks

Optional pinch of flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F and line an 8×8 inch square baking pan with parchment paper leaving an overhang to lift blondies out.

2. In a large bowl whisk together 1 1/2 cups packed light brown sugar, 1/4 cup granulated sugar and 1 cup melted and cooled unsalted butter until smooth and slightly glossy.

3. Whisk in 2 large eggs one at a time until fully incorporated, then stir in 2 teaspoons vanilla extract.

4. In a separate bowl whisk 1 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt.

5. Dissolve 2 tablespoons instant espresso powder in 1 tablespoon hot water, or use 2 tablespoons strong brewed espresso, then stir the espresso into the wet mixture.

6. Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.

7. Gently fold in 3/4 cup semisweet chocolate chips and 3/4 cup chopped dark chocolate or chocolate chunks, reserving a few for the top if desired.

8. Spread the batter evenly into the prepared pan, press reserved chips or chunks on top, and sprinkle an optional pinch of flaky sea salt over the surface.

9. Bake for 20 to 25 minutes or until the edges are set and the center is just barely set; a toothpick inserted near the center should come out with a few moist crumbs.

10. Cool the blondies completely in the pan on a wire rack, then lift out using the parchment overhang, cut into squares and serve.

Equipment Needed

1. Oven
2. 8×8 inch square baking pan lined with parchment paper
3. Large mixing bowl and medium mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and measuring spoons
7. Kitchen scale or measuring cup for butter
8. Wire cooling rack and toothpick or cake tester
9. Knife and cutting board for chopping chocolate

FAQ

Can I substitute brewed espresso for instant espresso powder? Yes. Use 2 tablespoons strong brewed espresso in place of the powder and reduce any additional liquid in the recipe by about 1 tablespoon if needed.

How do I know when the blondies are done? Edges should be set and golden and a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. They will continue to set as they cool.

Can I use salted butter instead of unsalted? Yes. Reduce added salt to a pinch or omit it completely to avoid overly salty blondies.

How should I store leftovers? Store cooled blondies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. For longer storage freeze tightly wrapped for up to 3 months.

Can I mix different chocolates or add nuts? Absolutely. Swap in milk chocolate, white chocolate, or chopped nuts like walnuts or pecans. Adjust quantity to keep balance, about 1 1/2 cups total mix-ins.

How can I make these more fudgy or more cake like? For fudgier blondies, slightly underbake and use a higher ratio of brown sugar to granulated sugar. For cakier results, add an extra tablespoon of flour and bake a few minutes longer.

Espresso Chocolate Chip Blondies Recipe Substitutions and Variations

Light brown sugar: substitute equal measure coconut sugar for a deeper caramel note, or use 1 cup granulated sugar plus 1 tablespoon molasses for a closer texture and flavor.
Unsalted butter: swap with equal measure melted coconut oil for a dairy free option, or use vegan butter at a 1 to 1 ratio for similar structure and flavor.
All purpose flour: replace with a 1 to 1 gluten free baking blend that contains xanthan gum to maintain chew and rise; if using a single flour, add 1/4 teaspoon xanthan gum per cup.
Instant espresso powder or brewed espresso: use 1 to 1 instant coffee granules for coffee flavor, or swap the 2 tablespoons brewed espresso with 1 tablespoon very strong coffee concentrate for similar intensity.

Pro Tips

1. Use cooled melted butter so the batter stays glossy and the eggs do not cook; if the butter is still warm it can make the batter greasy and affect texture.

2. Dissolve the espresso powder in a very small amount of hot water and taste it first; a little goes a long way, it should boost chocolate flavor without tasting coffee. If using brewed espresso, reduce added liquid elsewhere slightly.

3. Don’t overbake. Pull the blondies when the edges are set and the center still has moist crumbs on a toothpick. They will continue to set as they cool and that is key for fudgy, not cakey, blondies.

4. Scatter a few extra chocolate chunks on top and sprinkle flaky sea salt right after they come out of the oven for the most attractive sheen and a perfect sweet salt contrast. Let them cool fully in the pan before slicing for clean edges.

Espresso Chocolate Chip Blondies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I packed these blondies with bold espresso, melty chocolate chips, and rich chunks of chocolate for a bar that disappears fast. One genius base, endless holiday-worthy twists, zero leftovers.

Servings

servings

Calories

446

kcal

Equipment: 1. Oven
2. 8×8 inch square baking pan lined with parchment paper
3. Large mixing bowl and medium mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and measuring spoons
7. Kitchen scale or measuring cup for butter
8. Wire cooling rack and toothpick or cake tester
9. Knife and cutting board for chopping chocolate

Ingredients

1 1/2 cups packed light brown sugar
1/4 cup granulated sugar
1 cup unsalted butter melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
2 tablespoons instant espresso powder or 2 tablespoons strong brewed espresso
3/4 cup semisweet chocolate chips
3/4 cup chopped dark chocolate or chocolate chunks
Optional pinch of flaky sea salt for sprinkling

Directions

Preheat oven to 350 F and line an 8×8 inch square baking pan with parchment paper leaving an overhang to lift blondies out.
In a large bowl whisk together 1 1/2 cups packed light brown sugar, 1/4 cup granulated sugar and 1 cup melted and cooled unsalted butter until smooth and slightly glossy.
Whisk in 2 large eggs one at a time until fully incorporated, then stir in 2 teaspoons vanilla extract.
In a separate bowl whisk 1 1/2 cups all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt.
Dissolve 2 tablespoons instant espresso powder in 1 tablespoon hot water, or use 2 tablespoons strong brewed espresso, then stir the espresso into the wet mixture.
Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Gently fold in 3/4 cup semisweet chocolate chips and 3/4 cup chopped dark chocolate or chocolate chunks, reserving a few for the top if desired.
Spread the batter evenly into the prepared pan, press reserved chips or chunks on top, and sprinkle an optional pinch of flaky sea salt over the surface.
Bake for 20 to 25 minutes or until the edges are set and the center is just barely set; a toothpick inserted near the center should come out with a few moist crumbs.
Cool the blondies completely in the pan on a wire rack, then lift out using the parchment overhang, cut into squares and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.